What patients and families need to know
Buckwheat: A naturally gluten-free food
Despite the word "wheat" in its name, buckwheat is a naturally gluten-free food that is related to the rhubarb plant. It’s a versatile grain that can be steamed and eaten in place of rice, or the whole seeds can be ground into a fine flour. Buckwheat has high levels of fiber and is a great source of protein. While most baking recipes will suggest using buckwheat as part of a flour blend with other ingredients like rice flour or almond flour, there are lots of recipes for pancakes that use 100% buckwheat. Or try roasting the whole buckwheat groats and using them as an add-in for whole-grain granola. Check out our Celiac Program video to learn more about this great gluten-free food.
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