Did you grow up eating buckwheat pancakes and loving (or hating) kasha? Maybe you’ve tasted buckwheat crepes in Brittany, slurped soba noodles in Japanese restaurants, or have a passing acquaintance with blinis and caviar? If so, you might think that you know buckwheat.
Its name notwithstanding, the buckwheat plant is a pseudo-cereal—neither grass nor grain—and has nothing to do with wheat. Gluten- and grain-free, organic buckwheat flour has more protein, dietary fiber, and B vitamins than an equal weight of oat or whole wheat flour, and is an excellent source of potassium and essential amino acids. If you are an avid omnivore (like me) such details are incidental; you’ll fall in love with buckwheat for its robust, earthy, grassy, slightly bitter (in a good way), hoppy flavors, which also has hints of rose. I also just love how the flour looks—it’s a slate-y lavender brown, flecked with darker bits of hull.
from Food52 https://food52.com/blog/19618-how-and-why-to-use-buckwheat-in-more-of-your-baking
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