Our whole buckwheat groats are unhulled, meaning that they have the dark outer seed coat that provides you with the full fiber and nutrition of the whole seed. The seed coat, however, is tough and may remain too tough for some people's taste even after soaking and boiling. The most popular use for whole buckwheat groats is to home-mill them into buckwheat flour for pancakes, bread, soba noodles, and more. You may also sprout the seeds and use the greens for salads, sandwiches, and smoothies.  Unhulled buckwheat is the healthiest form of buckwheat and is said to help prevent some “civilization diseases” such as obesity, constipation, cholesterol, diabetes, hypertension, and heart disease. Scroll down this page for some of our favorite buckwheat recipes!  Fun Fact: Buckwheat is not wheat at all, but the gluten-free seeds from a plant related to rhubarb! *NOTE: Although buckwheat is naturally gluten-free, Janie's Mill is NOT a certified gluten-free facility so there may be traces of gluten in our non-wheat products. NUTRITION: Buckwheat contains essential amino acids, making it a popular, nutritious food across the globe. Each 1/4 cup of buckwheat contains 6g of high-quality protein, and supplies 6% of your recommended daily value of iron. It also has plenty of fiber and minerals, including magnesium, phosphorous, and potassium.  HISTORY: Buckwheat was first cultivated in Southeast Asia thousands of years ago. Over time it journeyed westward, and took root in Eastern Europe, where it was incorporated into many classic dishes like varnishkes and potato knish.