The first time I encountered buckwheat was about 2 years ago when I decided to take on a wheat-free diet. Since then I learned so much about cooking with gluten free ingredients, in fact so many ingredients especially whole food, are naturally gluten-free. At home, we eat a lot of brown rice, lentils, rice and bean noodles as oppose to bread and pasta. I won’t lie to you that I don’t miss having a pizza or a crusty sandwich, I do, and whenever I walk pass a bakery particularly when I am hungry, I wish I could get a straight-out-of-the-oven, feather-light buttery croissant and devour it right there and then. But I learned to adapt to a new eating habit which has improved my health remarkably. All these bloating, stomaches, eczema symptom have gone and I am thrilled that one relatively small decision I made had opened up a whole new world of new ingredients for me, and to have the chance to explore and experiment with these wonderful alternatives, not only in general cooking, but also in …