Kasha is buckwheat, isn't it? (Why yes, she answered herself after looking on Wikipedia. Yes it is.) Buckwheat groats are part of my eight-"grain" hot breakfast cereal (the other seven are corn, rice, sorghum, oats, flaxseeds, millet, and quinoa) and it's delicious and filling. And protein-y.

If I see a splendiferous GF croissant in front of me, I'll eat it and cut elsewhere. But my standards of splendiferousness are pretty high. I lived in France.

SFFan: definitely use a kitchen scale for GF baking. Weighing rather than measuring my flours has been the key to successful results.