Buckwheat for both blends: Despite its name, buckwheat is not related to wheat, it is in fact related to rhubarb and sorrel and it is the seeds of the plant that are ground to make buckwheat flour. The seeds have a characteristic pyramid shape. We have discovered that it can be easier (and often cheaper) to buy whole buckwheat seeds and grind into flour at home. This can be done in an inexpensive coffee bean/spice grinder and takes only a few seconds to have your own freshly milled buckwheat flour, which tastes amazing.