It might be good, but it isn’t “starchless.”
Grains have starch. So millet, rye, rice, even buckwheat has starch. It’s not gluten free, either; rye and wheat bran both have gluten, too.
What this may be, however, is low-GI. Rye, buckwheat, and wheat bran all have a low Glycemic Index, meaning that they cause a comparatively gradual rise blood sugar levels when compared to things like white flour. That would be useful to diabetics, for obvious reasons.
By the way, “buckwheat grits” is correct; that’s another name for what sometimes is called buckwheat cereal, or cream of buckwheat. It’s a ground form of the buckwheat groats we discussed recently.
From a box sold in Chicago, Illinois.
Cereal – Building
1 cup millet
1 cup buckwheat grits
2 cups rye meal
1 cup wheat germ
1 cup plain wheat bran
1 Tbsp. rice bran
2 Tbsp. flax seed
2 Tbsp. flax meal
To 1 cup of this mixture add 2 cups boiling water and 1/2 tsp. salt. Cook 2 minutes.
Serve with soy milk and honey.
This starchless cereal can be used by diabetics.