10 Ways to Cook with Toasty, Gluten-Free Buckwheat

April 13, 2016

It seems like everywhere you look these days signage telling you to try the newest "supergrain," ancient cereal, or alternative flour. Rumors of their benefits abound, and folks line up around the corner to get into the organic grocery store to get their hands on a small bag for $8. It's "hip," it's "trendy," it's "clutch," and countless other terms I would never dare use to describe myself accurately.

If you're interested in trying some of these other grains but are too swept up in the alt-grain swirl to know where to begin, give buckwheat a shot. With a nice toasty-bread flavor and earthy bite, you can get it as whole groats, flour, and in noodle(!) form, making it easy to incorporate into a variety of dishes. (Bonus: It's gluten-free.) To get you started, here are 10 buckwheat recipes to try right now (no matter how up on the trends you are).

What's your best buckwheat recipe? Let us know in the comments!

See what other Food52 readers are saying.

Sarah E Daniels

Written by: Sarah E Daniels

It's mostly a matter of yeast.

1 Comment

susan G. April 14, 2016
I am a kasha lover married to a man who is turned off by the smell of cooking kasha. So I make it rarely and enjoy it by myself. A recent New York Times recipe,, opened a door to a new way to thinking about kasha. It was so good that I have begun my own offshoots, like kasha piccadillo, kasha sloppy joe... (Aside: it's really good for you too!)