And because it's made from a bean, this flour as a slightly higher protein and fiber
profile than whole wheat flour, for example, and somewhat fewer carbs.
If you've never had buckwheat flour, just keep in mind it's a bit earthier than other grains, even more
so than whole wheat flour.
It is more shelf -
stable than whole wheat flour, but as a result, has a milder flavor and less nutritive qualities — the bulk of the fiber and protein are contained in the bran and germ.