The buck in buckwheat is named after its triangular seeds which are high in protein. It's not actually wheat or even a grass. This flour is great for recipes where you want to add a little earthy flavor complexity by substituting it for some of the regular flour in your recipe. In baking, buckwheat goes great with things like pumpkin. Buckwheat flour contains no wheat or gluten which is an advantage for people who have issues digesting those products. Due to the fact that Buckwheat flour contains no gluten, it won't bind in your recipe as much as wheat-based flour so extra binding solutions may need to be looked into when baking with it.
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