Despite the name, buckwheat has no wheat or gluten in it.
The base of this porridge (one serving) is a quarter cup of buckwheat, ground, and a cup of non-dairy milk. I've added apple, dates, chia, cinnamon and honey for today's flavour - yum! I ground my buckwheat in a coffee bean grinder, and then cooked it in about 5 minutes over a low heat, stirring regularly.
Unlike a quinoa or amaranth porridge, I find buckwheat more comfortingly stodgy, like oatmeal or semolina.
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