Buckwheat is known as a pseudograin because it can be used much like a grain and is popular in gluten-free recipes and cereals; however, buckwheat is actually a fruit seed, a relative of sorrel and rhubarb.
When it comes to sprouting, think of buckwheat any way you like, as a grain or seed. It's delicious either way!
Choosing Buckwheat for Sprouting
The first and possibly most important step to sprouting buckwheat is to make sure that the buckwheat is sproutable.
Look for a raw buckwheat groat.
The word “sproutable” may be printed on the package.
Avoid roasted or toasted buckwheat.
Avoid buckwheat that has already been cracked or milled in any way.