Sold as buckwheat cereal or cream of buckwheat, these finely ground, unroasted groats cook much quicker than kasha and develop a soft, creamy texture. They are best as a breakfast cereal or as a rice pudding-style dessert. These are the raw kernels with their inedible black shells removed. The white groats have a fairly mild flavor and can be substituted in dishes that call for white or brown rice. Because buckwheat flour contains no gluten, it must be mixed with wheat flour in order to make bread, pancakes, or noodles, such as Japanese soba noodles.
Shopping When buying packaged buckwheat products, be sure the package is sealed.
If you buy in bulk, shop at a store that has a good turnover, keeps the bins covered, and empties them before adding new stock. After opening the package, or if the grain was purchased in bulk, place buckwheat in a tightly covered jar or in a sealable plastic bag. Preparation Kasha, whole buckwheat, and buckwheat grits can be simmered or baked. Use water or a more flavorful liquid, such as chicken or vegetable broth, as a cooking medium. Or use just the white of the egg, since all the fat and cholesterol are in the yolk.