Hi guys, after brewing a few non gluten free kits and living in denial about being a coeliac for far too long. I've now decided its time to play by the rules and brewing gluten free seems like the only way I'm going to do so. Having scoured the forum for info, I'm planning to jump in at the deep end and am keen to malt some grains as grouse etc. don't ship to the UK. Whilst hunting out some buckwheat I came across sprouted buckwheat, which has apparently been activated with water and germinated into shoots, then dehydrated below 40 degrees to preserve the raw nutritional value. Forgive me if I'm wrong as I'm inexperienced with all this, but in theory does this mean it has already been malted and has anyone any experiencing using it? Cheers, Jono.