Buckwheat is actually a fruit seed that is related to rhubarb and sorrel though it has been used as a grain for hundreds of years. This gluten-free grain can be substituted for wheat, oats, rye or barley. Buckwheat Groats are buckwheat seeds that have been hulled. Subtly flavored when raw, buckwheat develops an earthly, nutty taste when roasted, long used as a tasty cereal-type grain called kasha. You may also grind it into a flour to use in buckwheat pancakes or combine with wheat flour to use in baked goods.