So I was watching Dr Oz the other day and he brought up what I have always thought was a grain - buckwheat.  Turns out it is not a grain but is actually related to rhubarb.  I remember eating wild rhubarb as a child right out of the ground washed off with water straight out of the hose.  By today's standards I am lucky to be alive....but I digress.

My oldest daughter is diagnosed with Celiac disease so I am always looking for alternatives for baking for her.  I may have hit on a new one besides the rice flour I have been using.

Buckwheat, in all of its gluten-free glory, is actually closely related to rhubarb. In addition, it is an excellent source of fiber and nutrients. In particular, buckwheat groats (the small, triangular seeds), when cooked, offer 17 grams of dietary fiber or 68% of the daily requirement for a 2,000 calorie per day diet, as well as 22 grams of protein.

http://www.celiac.com/articles/23441/1/Is-Buckwheat-Flour-Really-Gluten-Free/Page1.html

Oh. I figured this was a thread about the Little Rascals. 

Wha-choo-say?

lololol