Flour

Buckwheat can be ground into flour either with the dark hull or without. The differences between the two are primarily the color and texture. Buckwheat flour that includes the hull is much darker and will always cook up to a dark gray or brown. Buckwheat flour that is light in color has had the hull removed. As it ages, it will oxidize and turn more yellow. So, if you are buying pre-ground buckwheat flour, look for dark brown or bright white and either use it up quickly or store it in the freezer to prevent oxidization.