Also known as saracen corn or beechwheat, buckwheat grows in great quantities in
Northeast Europe. Buckwheat is the correct flour to use for Russian blini, small speckled, yeast risen pancakes that are eaten with caviar. It is also used to make crepes.
Gluten-free buckwheat flour is milled from whole grain buckwheat. Buckwheat flour adds a hearty and distinctive flavor to pancakes, waffles and baked goods.
Buckwheat is gluten-free so substitute 1/3 to 1/2 cup of buckwheat flour per cup of higher gluten flour in any standard baking recipe. Buckwheat flour may vary in color depending on the percentage of seed hulls it contains.