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The fact that buckwheat is gluten free often confuses people: after all, buckwheat has the word “wheat” right in the name. But buckwheat isn’t related to wheat at all; in fact, its not even a grain; it’s a fruit, a distant cousin of the garden variety rhubarb. The buckwheat seed has a three cornered shell that contains a pale kernel known as groat. In one form or another groats have been around since the tenth century B.C.

We chose to add buckwheat where appropriate in our gluten free blend because it is another powerhouse of nutrition. Buckwheat is high in lysine and has a high proportion of all eight amino acids, which the body does not make but still needs to keep functioning. Buckwheat is also high in many of the B vitamins, as well as the minerals phosphorus, magnesium, iron, copper, manganese and zinc. Buckwheat is also a great source of linoleic acid, an essential amino acid.

Whole white buckwheat is naturally dried and has a delicate flavor that makes it a good stand in for rice or pasta. Cooks often use buckwheat in pancakes, but be aware that manufacturers often combine buckwheat with wheat in most commercial pancake products.


Our gluten free flour mix differs from product to product, but we believe in a gluten free mixture of flours that consists of wholesome alternative grains, many of which are “ancient” grains. They’re called alternative grains, yet many are not grains at all. Instead, they are grasses, seeds, fruits or flowers. People call them superfoods because they are foods that are super-nutritious. We use the following:

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