roasted buckwheat in a bowl design

Food is the foundation of health, so you should only use the best building blocks.

Roasted buckwheat groats are a staple in many cultures for a reason: it’s full of minerals, high in protein, low in carbs, and it’s gluten-free.

Buckwheat is easy to make and is guilt-free to enjoy. Try it today!


Buckwheat is a seed, not a grain. It’s 100% gluten free.


Buckwheat is rich in antioxidants and minerals.


5 grams of protein per serving. 


Learn why roasted buckwheat is the new superfood.


Discover roasted buckwheat recipes.

Buckwheat FAQs

Buckwheat is a gluten free pseudocereal that can be used just like other grains, such as rice and barley. Buckwheat makes a great base for porridge, side dish or salad topping.

Buckwheat is very nutrient dense. One serving of buckwheat has 5 grams of fiber, 5 grams of complete protein, antioxidants, minerals that contribute to overall wellbeing. Our Benefits and Nutrition page lists even more reasons to love buckwheat!

Buckwheat is naturally gluten free because it is a pseudo grain. Buckwheat is actually a seed related to rhubarb plant. It is celiac-approved by the Mayo Clinic and the Celiac Disease Foundation.

If you have never tried roasted buckwheat groats, you’re in for a treat! Freshly cooked roasted buckwheat is nutty, fluffy and aromatic. Not only is it delicious, but it also has an impressive nutritional profile and is considered to be one of the healthiest foods in in the world.

When comparing buckwheat and rice, buckwheat has less carbs, less fat, more protein, more fiber, more potassium and more magnesium. Buckwheat also has antioxidants and has a low glycemic index.

Yes! Prebiotics foods are a source of special type of fiber that supports digestive health. Buckwheat fibers stimulates the growth of beneficial gut bacteria in the digestive system.

Even though “buckwheat” has “wheat” in the name, it is actually a seed. Unlike grains, buckwheat is naturally gluten free and is low in carbohydrates.

The majority of buckwheat sold in US is either raw or dried, yielding a very mushy consistency when cooked. Eastern Europeans don’t eat it like that though – the only correct way is the roasted buckwheat groats! Our roasted buckwheat is pressure steamed right after harvesting, fortifying the seed core and making it easier to cook and digest.

The best and the easiest way to eat roasted buckwheat groats is boiling it for about 10 minutes. For more details, see our Roasted Buckwheat Groats recipe. It can be enjoyed as a side dish, a base for a vegetable and protein bowl, in soups, as a breakfast bowl, and as a salad topping.

Glycemic index shows how a certain food affects blood glucose levels, measured from 1 to 100. Foods with a low glycemic index are recommended for people who want to regulate their blood sugar levels or are insulin-resistant. Buckwheat has a low glycemic index of 55. For reference, white rice has a GI of 73.

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