In this episode of Sue's Healthy Minutes, Sue Becker introduces us to another little seed that we will want to include in our whole foods menu - Buckwheat. But, in spite of its name, buckwheat is not related to wheat at all, nor is it even a grain. Buckwheat, however, can be used in similar ways to grains. It can be milled into flour, boiled whole and eaten, and even enjoyed raw to add a little crunch to salads or granola. Buckwheat flour is also an excellent choice for making pancakes, muffins, and crepes. Crepes made with buckwheat flour are less delicate, and this allows them to work very well when used as wraps and tortillas. Product Links: The Essential Home-Ground Flour Book, by Sue Becker: https://bit.ly/essentialhomegroundflourbook Buckwheat: 2 lb bag: https://www.breadbeckers.com/store/pc/Buckwheat-Hulled-ORGANIC-in-2-lb-Baggie-88p2599.htm 1 gal pail – 7 lbs: https://www.breadbeckers.com/store/pc/Buckwheat-Hulled-ORGANIC-7lbs-1-gal-Pail-88p2616.htm 6 gal bucket: https://www.breadbeckers.com/store/pc/Buckwheat-Hulled-ORGANIC-40lbs-6-gal-Bckt-88p2582.htm For more information, visit our website at breadbeckers.com. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.