Enjoyment with a healthy bonus: Buckwheat is a gluten-free grain alternative. It has been cultivated in this region for centuries. Today, this fine, nutty grain is increasingly popular among people affected by celiac disease or gluten intolerance, or those who avoid gluten-containing grains, especially wheat, for other reasons. Its high-quality protein, numerous minerals, and healthy secondary plant compounds make buckwheat a true super grain. The versatility of buckwheat in cooking and baking is showcased by Anja Völkel in her new book. She has developed over 100 recipe ideas - all vegetarian and gluten-free. Whether it's muesli, soup, or salad, casseroles, vegetable dishes from the oven and pan, rolls, tarts, or cakes - buckwheat takes center stage in all preparations. Interesting facts about buckwheat complement the diverse recipes.