Despite its somewhat misleading name, buckwheat is actually one of the darlings of the gluten-free world. While it has a similar appearance and texture to grain, buckwheat is a type of seed and therefore does not contain any traces of gluten or wheat. It is typically sold ground (into buckwheat flour) or whole (as either roasted or unroasted groats) and can be used to make porridge, bulk up salads or as the base for gluten-free noodles, cakes and biscuits.
This collection of buckwheat recipes runs the gamut from morning until night, with plenty of inspirational brunch, dinner, sweet and savory snack ideas to get you cooking. Deena Kakaya shares a spin on a classic gluten-free breakfast dish with Banana and buckwheat pancake recipe, adding cinnamon and passion fruit to the batter. Nancy Harbord uses buckwheat as the foundations for a cheeseboard in her Oatcakes recipe, while Regula Ysewijn's Gluten-free almond, apricot and buckwheat cake is a fantastic easy cake recipe that everyone can enjoy.