buckwheat - a great gluten free breakfast food

This past year my go-to breakfast grain has been Bob's Red Mill brown rice, but for years it was buckwheat. I have to share that when I was photographing this grain below, Bill was like "not very appetizing!"... true. 

This is not a sexy looking grain... but it's tasty, versatile, healthy, easy to make and another one of those grains that you can cook up once and use throughout the week.
Rinse one cup of toasted buckwheat groats in a strainer. Put in a saucepan with 2 cups of water and a pinch of salt. Cover and bring to a boil. Once boiling, turn down to the lowest possible simmer setting keep covered for about 10 minutes. Fluff with fork. Tah-dah... grains are so easy.

For the next few days I'll be eating buckwheat for breakfast with raisins, walnuts and a little milk (soy & rice milk also go well with this). The toasted buckwheat has a nutty flavour, and I don't find it needs anything more, but you could add some maple syrup or cinnamon. If you are looking for some breakfast variety - I'd give this a try. It's an inexpensive, satisfying and healthy start to the day! Love to hear how others are using this grain in savoury dishes.


  1. Much like quinoa, yummy and good for you- but not very pretty!

  2. Hey Intolerant - funny you should mention it... Quinoa will be next weeks grain :)
    Substance over beauty!