Often confused as a cereal grain, buckwheat is actually a fruit seed related to rhubarb or sorrel. Buckwheat is naturally gluten free, which makes it a popular substitute for wheat in a number of recipes.
To cook, rinse 2-3 times in a bowl. Place the buckwheat in a pot, add 2 cups of water, set to medium high heat, and add a lid. After 15-20 minutes all the water should be absorbed and the buckwheat will be cooked.
Alternatively for a crunchier version: Bring 2 cups of water to a boil, then add the buckwheat, put on the lid, and turn the heat down. After 15 minutes remove from heat and let sit for another 10 minutes. This will make the buckwheat firmer with a more crunchy texture.
Organic, unroasted and gluten free.
500g / 25kg