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A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

Buckwheat kernels that have been hulled. When the groats are roasted, they are known as kasha, which is a staple in Eastern Europe (especially Russia).

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

Thick, flat noodles made from buckwheat. They are generally a long noodle sold in nests but are also found cut in short lengths.

A flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray.

A small yeast-raised pancake made from a batter that has a combination of wheat and buckwheat flour as the main ingredient.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.

Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels.

Bread made up of multiple grains, generally six to nine different grains are used, such as oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax.

A plant native to Europe and Asia that is grown for its fiber or its seeds. Similar to several other plants that are not actually considered grains (amaranth and buckwheat, for example), Flax is often used like one.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.