It’s gluten-free, it’s exceptionally nutritious, it’s hearty without being harsh. Originating from Central Asia, this hidden gem has been nourishing civilizations for over 8,000 years. Not technically “wheat” at all, buckwheat is actually the seeds of a flowering bush related to rhubarb and sorrel that can be used whole (called groats) or crushed and flaked into “flour” to make everything from baked goods to noodles and meatballs.