Did you know that buckwheat isn’t technically a grain, but a fruit seed? Despite being commonly grouped with cereal grains due to its similar culinary uses, buckwheat belongs to a completely different botanical family. It’s naturally gluten-free, nutrient-dense, and incredibly versatile—making it a favorite ingredient in whole foods and allergen-friendly kitchens. For over two decades, I’ve used raw, freshly ground buckwheat flour in my gluten-free baking recipes. It’s one of the secret ingredients that gives my baked goods their unique texture, mild flavor, and nutrient boost.