INGREDIENTS

INSTRUCTIONS

The many forms of Buckwheat!:  Buckwheat Seed:  It's a fruit, not a
grain.  Planted around the world.  Triangular hard hull.  Fresh seeds
can be sprouted; ready-to-eat in  about 5 days.  Kasha:  Hulled and
roasted to bring out distinctive, nutlike flavor.  Packaged four ways;
whole, coarse, medium, fine.  Whole Buckwheat Groats:  Hulled and
unroasted. Mild-flavored. Better  than barley or rice!  Cream of
Buckwheat:  100% pure groats milled to the size of sesame  seeds. Look
like corn grits and other "cream of..." cereals, but  taste better.
Buckwheat Flour:  Both light and whole buckwheat flour are 100%
buckwheat. Gluten-free.  For fiber and flavor, each contains very
finely milled particles of buckwheat hulls (more in whole flour).  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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