How to Cook Buckwheat

Buckwheat, the versatile false grain often used in gluten-free cooking, has a rich history and numerous cooking applications. This article will explore its origins, as well as the different types available, and will guide you through the cooking process to help you incorporate it into your meals!

What is buckwheat?

Buckwheat originates from southwestern China and has been cultivated for many centuries. Considered a gluten-free pseudo-grain, it’s known for its nutty flavour. Rich in nutrients, it can be used in both sweet and savoury recipes, and is most often used in porridges, crepes and pancakes, noodles and various baked goods.

Different types of buckwheat

While there are various kinds of buckwheat available on the market, including buckwheat flour, soba noodles and the oatmeal-like buckwheat cereal, we will focus on two different hulled groats: raw and toasted.

Raw: Greenish-white in colour and shaped like a pyramid, buckwheat groats are crunchy when raw, but soften into a rice-like texture when cooked. They boast an earthy and nutty taste.
Toasted: Also known as kasha, these are a darker brown colour and are more flavourful, with a slightly caramelized taste.

How to cook buckwheat - stovetop method

Rinse 1 cup of buckwheat in a fine mesh strainer.
In a pot, bring 1.5 cups of salted water or liquid to a boil. Add buckwheat, cover and cook on medium heat. Let simmer for 10 minutes.
Remove from heat and let sit for 5 minutes.
Fluff the buckwheat with a fork.

Want a few ideas to cook with buckwheat? Check out these recipes: