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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Ingredients Glossary > Glossary > buckwheat groats

Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are.  But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso?  Here is a growing glossary of ingredients that may be slightly off the beaten path. 

Keep checking back for updates!

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Buckwheat groats:

The whole buckwheat seed.  Buckwheat groats can be cooked whole, can be soaked and sprouted, and can be ground to make white buckwheat flour. Buckwheat is a gluten-free seed that behaves very much like a grain, and is related to rhubarb. It is high in protein and complex carbohydrates, and is a low glycemic index food. It is a good choice for diabetics and those struggling with hypoglycemia.

If cooking whole grain buckwheat groats, soak in 6x as much water for 6-8 hours, drain, and rinse well. Place in a saucepan with 2x as much water, bring to a boil, cover, and reduce to a simmer and cook for 15-20 minutes, until buckwheat has absorbed water and groats are tender.