Despite having the word wheat in its name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to the rhubarb family. The great thing about buckwheat flour is that it can be swapped out for wheat flour in the same quantity with no issue in most recipes.
This flour is loaded with carbohydrate calories, so use in moderation as part of a healthy diet. Starch is the sole carbohydrate component of buckwheat, amounting to over 70% of its dry weight. A large portion of the starch comes from resistant starches. These starches resist digestion in the small intestine and ferments in the large intestine; serving as a prebiotic and feeding the good bacteria in our gut.
Buckwheat flour is rich in protein, fiber, and iron and is a great source of manganese, which is essential for bone health. Buckwheat is considered a complete protein—it contains all 9 essential amino acids.
It has a rich, nutty, slightly earthy flavor.
It can be used for crepes, pancakes, cookies, muffins, rolls, and bread.