Anthony's Organic Hulled Buckwheat Groats, 5lb, Gluten Free, Non GMO

Best Buckwheat yet I have found. My family came from Odesa by the beach, Ukraine. We ate a lot of Kasha, which is buckwheat groats- not a wheat at all. No gluten, tons of fiber vitamins am=nd minerals, nutty, earthy flavor. It is great with Farfalle pasta- bowties. You can do so much with Kasha. Its a 3 meal a day thing. Its not easy to find in some cities. Impossible in Anchorage were I live. Easier to find an albino black bear. It was much cleaner than popular Russian brand that I got that always needed cleaning, tasted musty, buckwheat keeps for a long time if dry stored. Its yummy . This is excellent Kasha. It is very clean. You need not wash it! Nothing comes off of it. There are no directions in Russian to wash it. I tried making it in a rice cooker twice- too mushy unless substituting for oatmeal. Its a superfood.

Excellent product! I rinse it then soak it in warm water for about an hour before cooking it. My husband has celiac disease so the grains he can eat are limited. This buckwheat has a nice nutty flavor, a good protein content and cooks well with other non-gluten grains. It’s good as a savory dish or mixed with a little sweetener like monk fruit, a little milk and fresh berries.It’s versatile so add whatever you’re in the mood to eat like scrambled eggs, avocado, bacon, etc.

Consistently high quality product.I use this exclusively as a single ingredient in creating a "batter" which I ferment and bake.I have tried a different (imported) product with poor results.I am staying with this product for price, reliability, and ease of ordering.

I highly recommend Anthony's Organic Buckwheat Groats for for their healthful benefits, taste, texture, ease of cooking, and 15 minute cooking time! The 5 lb bag is economical and lasts a long time! Once cooked, I enjoy adding any of these toppings, flavor combinations, for a tasty and healthy variety; almond butter, cinnamon, vanilla, strawberries, fruit spread, sliced banana, walnuts and yogurt. Enjoy!

Amazing product - taste great!!

If you are fine with pan or oven toasting your grains, this is great buckwheat. I don’t like it untoasted. Love it ground up for flour, or simmered 1-2 in liquid, then sautéed with the classic onions and mushrooms (herbs like thyme, rosemary, oregano, and tamari) and eaten as a side, or as breakfast with a fried or poached egg on top - it's a tasty, versatile grain and this brand gets it right. We bought it over a year ago and it’s still fresh tasting without refrigeration (which we do with grains like rice which does go rancid over time).If you love buckwheat, you’ll be happy with this one.

Great product, always is fresh.

UPDATED 5-26-2023: I made this again this week, but I decided to toast the groats in a hot skillet, stirring constantly for 5min (til barely smoking, being careful not to let them burn), rest for 10 minutes, and 5min again (to the same smoke-point), and allowing it to cool. I also made sure to toss the. toasted buckwheat in beaten raw egg, and then toast the mixture again for 2-3min before adding boiling water/broth and simmering covered. The results were NIGHT AND DAY different from the first time. I used a 2:1 ratio of liquid-to-buckwheat by volume, and simmer time was approx13min, with covered resting time off-heat for 10min. Our family was very satisfied with the results: soft but not too mushy, and a nice nutty flavor. Toasting rules! I would not cook & eat these without toasting again (per my previous comments).11-22-2022: I made this, and compared to some of the Russian/Ukranian brands, sadly I found these quite flavorless and exceptionally mushy. I think it's because it's RAW. Buckwheat should retain some firmness and have a nutty flavor, especially when you toast it with egg as part of a recipe, or even untoasted. Maybe a bad batch, I'm not sure. Now that the Russian/Ukrainian brands are well-stocked again, I will buy and compare with those. So my 3/5 star review reflects this issue.So I'm trying this again, and this time I toasted the buckwheat in a hot skillet, stirring constantly for 5 min over high heat, until it smokes a little, remove from heat & let cool for 10min, then repeat the process. I'll let you know if that turns out better: hopefully firmer and more nutty.If you're looking to create buckwheat flour or some less flavorful . My goal in buying this was primarily to make traditional kasha.