While buckwheat is often used like a grain, it isn't a true grain because it does not come from a member of the grass family. It comes from the seeds of a plant in the buckwheat family, Polygonaceae, which is the same family where you will find yellow dock, rhubarb, and sheep sorrel.

Buckwheat is considered a pseudo-grain like amaranth and quinoa. These pseudo-grains tend to be higher in protein and lower in carbohydrates, but the starch content is still high enough that they can be used like cereal grains.

Toasted Buckwheat (Kashi)

The seeds of buckwheat, known as groats, are toasted in Eastern European countries to make a product called kashi. 

Steven's wife is from Ukraine, and she cooks kashi regularly and serves it as a side dish like rice. She also uses it in soups and has ground it into flour to make crepes and gluten-free bread for him.

Buckwheat in Chinese Medicine

Other species of buckwheat, Fagopyrum cymosum and F. dibotrys, are used in traditional Chinese medicine (TCM). The Chinese name for the remedy is Jin Qiao Mai, and the root and rhizomes are the parts used. The flavor is pungent and affects the lung meridian. It’s used to clear yin deficient heat, which is heat associated with tissue depression and infection. 

It helps with wheezing, coughing, and infection in the lungs. I haven't used Jin Qiao Main and I’m not aware of any Western herbal formulas that contain it. However, You might find it in some Chinese herb formulas.

Bottom line, if you’re not familiar with buckwheat, like I used to be, I encourage you to try some kashi. It’s another tasty grain alternative for gluten-free diets.