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A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

Buckwheat kernels that have been hulled. When the groats are roasted, they are known as kasha, which is a staple in Eastern Europe (especially Russia).

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.

food thickener, thickening agent, liason, beurre manie,

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.