Buckwheat

What is Buckwheat?

Buckwheat is a flowering plant cultivated for its grain-like seeds, which are commonly used as a gluten-free flour substitute. The seeds are rich in protein and fiber and are widely enjoyed in various cuisines, especially in East Asia and Europe.

Why do I have an intolerance?

Buckwheat allergies can trigger symptoms ranging from mild to severe. These allergies are often associated with proteins in the buckwheat seed, leading to digestive discomfort, skin reactions, or respiratory symptoms upon ingestion or contact. People with buckwheat sensitivity may be more susceptible due to genetic factors or a history of food allergies, particularly to gluten-free grains.

What can I do about it?

If you have a buckwheat sensitivity, avoid consuming it and check ingredient labels carefully, as it’s commonly used in gluten-free products. Using alternative gluten-free flours, such as rice or almond flour, can provide safe substitutes in cooking. Wearing gloves when handling buckwheat flour can help prevent skin reactions.