Many cultures enjoy this ancient cereal grain. It’s a key food for people in Africa. In the Middle East, it’s made into bread and couscous. And in the U.S., this gluten-free grain is popular among those who have celiac disease, autism, ADHD, or irritable bowel syndrome. You can pop sorghum and eat it like popcorn or use its flour in bread, pizza, and baked goods.
It isn’t a grain or a wheat. Buckwheat is actually a cousin of the rhubarb plant. But it’s considered a kind of a grain because it’s used like one. Buckwheat has all nine essential amino acids, which makes it a whole protein, and is big in B vitamins. It’s best known as an ingredient in healthy pancakes and soba noodles. Pro tip: Toasted buckwheat makes a good substitute for croutons to add crunch to salads.
