Buckwheat is not related to wheat. It is not a grass. Buckwheat is related to sorrel, knotweed, and rhubarb.
Therefore grains contain no gluten and 100% safe to be eaten by people with celiac disease or gluten allergies.
It cooks fast and has a bit of nutty flavor with a hint of brown rice.
If you have never tasted it then try this, one of my favorite recipes.
Step 1: Ingredients:
1 medium size onion, sliced
¼ cup of olive oil
1 pack of mushrooms, sliced
1 teaspoon of salt, or as desired
cooking pot 2qt
Step 2: Preparing Onions and Mushrooms
Add sliced mushrooms to the sautéed onions. Fry them till they started to give away mushroom juice, about 5 min. Turn off the heat.
Step 3: Cooking It:
The buckwheat will continue getting to the right condition while standing on a top stove.
Step 4: Ready to Eat!
Enjoy! Bon Appetite!