Don't let buckwheat's name fool you. It's a delicious wheat-free, gluten-free fruit-seed that is used like a cereal grain. Full of healthful vitamins, antioxidants, fiber and minerals, buckwheat can be eaten whole or ground into flour. For greater flavor, toast whole groats in a dry skillet, stirring constantly for 5 minutes, or until browned.

• Cook and enjoy for breakfast as you would porridge.
• Add to soups or stews in place of rice, barley or couscous.
• Grind into flour; combine with wheat, rye or spelt flour, or other gluten free flours such as sorghum and rice, to use for baking or making pancakes and waffles.