Gluten-free, yet contains lactose – what do you really know about buckwheat?

In recent years, there has been a noticeable increase in interest in buckwheat, a plant that is not only valuable from a nutritional perspective but also noteworthy from a cultivation standpoint. Although its name suggests it is a grain, it is actually a pseudo-cereal, which fits perfectly with the demand for modern, functional foods. Due to its gluten-free nature, favorable nutritional values, and versatile usability, an increasing number of consumers are rediscovering it. Buckwheat has thus been brought back into the spotlight not only in the diet but also in the agricultural market. Buckwheat (Fagopyrum esculentum) belongs to the knotweed family and originates from Central Asia. In Europe, it has a tradition mainly in Eastern-Central Europe and Asia, but it is also becoming more sought-after in Western Europe as a raw material. Due to its slightly nutty flavor, it is a base for porridges, pancakes, salads, and side dishes, and its flour can be well used in combination with ...