Buckwheat is an ancient “grain”, completely not related to the grass family despite the name “wheat” in it! It’s a pseudo cereal, mostly cultivated in Northern Italy, France, Russia.
it’s naturally gluten free and probably the best option out there for celiacs and non celiacs as it’s a very nutritious low GI carbohydrate: high in potassium,iron, magnesium, full of vitamins, it could resemble spelt from a nutrition point of view and the taste is very peculiar
Versatile: you can find it milled into flour, in grains, in pasta, therefore you can make delicious bread, crepes/galette, cakes, crackers.
Why I’m I talking about it? Because it fuels endurance with its low glycemic index profile