Buckwheat flour is perhaps my favorite flour to use in baking, even though I do not use it very much. In appearance it is of a soft gray or ashy hue and very fine grained. It smells richly of nuts, earth, and smoke. I always inhale deeply before I bake with it, delighted with the exotic possibilities that it holds. Buckwheat flour is not used in bread baking very often perhaps because it contains no gluten. It therefore must be combined with a strong wheat flour to ensure integrity and structure of the final loaf.