In case you don’t know, buckwheat isn’t wheat. Like tiger nuts that aren’t tree nuts, buckwheat is poorly named. It’s a great hearty and filling grain that can be used for those of you who are wheat and/or gluten free.
Buckwheat is an excellent substitute for rice and quinoa, and that’s how we’ll be using it today. Fire up the stove and let’s get cooking.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE
Compatible With: Top 14 Free
Seed Warning: Botanically, buckwheat is made from the seeds of the buckwheat plant. Some people with a seed allergy are able to eat buckwheat whilst others aren’t.
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