Buckwheat

Despite the name, it isn’t a type of wheat. Buckwheat (Fagopyrum esculentum) is in fact related to sorrel and rhubarb. As it’s not a cereal but is often used like one, it is known as a pseudocereal. While its nutritional profile is very good – high levels of protein, micronutrients and bioflavonoids – as a gluten-free flour it’s more suited to flatbreads, pancakes and noodles than risen loaves. For bread, it really benefits from being mixed with wheat flour.