Buckwheat flour is a healthy wheat flour alternative and is one of the most versatile flours. It is gluten-free which makes it a good choice for anyone with gluten sensitivities or celiac disease.
Buckwheat flour is packed with nutrients, readily available, easy to work with and has a nice nutty flavor. It is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calcium. The protein in buckwheat is said to be one of the best sources of protein available from plants and it contains all of the essential amino acids.
In Japan, buckwheat flour is used to make soba noodles. In Russia they are known as blinis. In France, buckwheat is used to make galettes. In the Ukraine, hrechanyky are a type of yeast rolls made from buckwheat.
If you do not have any wheat or gluten sensitivities, you can blend buckwheat flour with wheat flour to boost both nutrition and flavor. If using buckwheat for bread, no more than half of the total flour should come from buckwheat.
How to make Buckwheat Flour: http://food.onehowto.com/recipe/how-to-make-buckwheat-flour-9943.html