Attributes
- Light brown and tetrahedral shape.
- A satisfying and delicious source of high quality gluten-free vegetable protein.
- Low in Saturated Fat, and very low in cholesterol and sodium, Buckwheat is also very high in carbohydrates (80%) and in antioxidants as well as in numerous minerals and vitamins such as zinc, copper, and niacin and manganese.
- Kasha and buckwheat groats are very filling. With their high fiber content, buckwheat and kasha break down slowly during digestion. This is very good for keeping the blood sugar levels balanced.
- The soluble fiber in kasha and buckwheat also helps to lower cholesterol levels.
- In Japan, buckwheat flour is mixed with other varieties to produce Soba noodles, a traditional dish.
How to Enjoy
- Toast buckwheat to make Kasha, a traditional dish in several different cultures. Kasha may be used as a meat extender or as an ingredient in breakfast cereals, soups, and energy bars for athletes.
- Mill into flour for use in noodles (called Soba in Japan), crepes, and many gluten-free baked goods.
- Use as a meat substitute in chilis, casseroles and soups.
- Buckwheat is a good binding agent and when soaked becomes very gelatinous. For those practicing a raw food diet, raw and soaked buckwheat can be enjoyed in many recipes like granola, cookies, cakes, crackers, and other bread-like products.
- Consume raw as a breakfast cereal and serve warm or cold. It is recommended to soak grains overnight or for at least 8 hours in your refrigerator, this activates the seed enzymes, making grain much more digestible and nutritious no matter how you choose to prepare them. Rinse grains well before using. Enjoy with fruit and/or yogurt.
Storage
To learn more please visit Storage Tips

How to Prepare
- Whole grains should be rinsed and drained prior to soaking and sprouting.
- To make Kasha, simply add small batches of the buckwheat groats to a large skillet and cook over medium-high heat. Do not add oil or fat.
- Stir the groats constantly for 4 to 5 minutes. The time can be reduced or lengthened depending on how much of a toasted flavor is desired. Now the buckwheat groats are ready to be cooked with hot liquid cooking techniques (boiling).
- To cook, bring three parts water to one part Buckwheat kernels to a boil, add buckwheat kernels and simmer 10- 15 minutes or until at desired texture. Drain in a colander.
- Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.
Source
Our buckwheat is grown in Western Canada on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.