Buckwheat flour is a product of grinding buckwheat groats (whole or broken). A gluten-free product with high nutrient density: protein 12–14% (with a complete amino acid profile), fiber 2.5–3%, iron 4.2 mg/100 g, magnesium 251 mg/100 g, rutin (vitamin P). Culinary applications: buckwheat pancakes (traditional Russian grechneviki), fritters, soba noodles (Japanese cuisine – made from 100% buckwheat flour), gluten-free baking (bread, muffins, cookies mixed with rice flour and starch), thickener for sauces and gravies. Grayish-brown color, pronounced nutty aroma. Grind: fine (passage through a 0.6 mm sieve ≥80%) or coarse (for soba). GOST 31645-2012. Moisture ≤14%. Ash content 1.8–2.2%. Shelf life 6 months (fats oxidize faster than in wheat flour). Packaging: 25 kg bags for industry, 500 g–1 kg bags for retail. In gluten-free baking, buckwheat flour is used in a mixture with rice, corn flour, and starch (tapioca, potato) in a proportion of 30–50% buckwheat. For soba noodles (Japan) – from 40% to 100% buckwheat flour; 100% soba (juwari) is a premium product. Exports of buckwheat flour are growing in Asia and Europe.