buckwheat flour [buhk-hweet, -weet flouuhr, flou-er] noun
Fagopyrum esculentum. A plant cultivated for its grain-like seeds that is ground into fine flour and is ideal for those with wheat sensitivities. It is not wheat at all. Russia and China are top producers of buckwheat flour, but it was a very common U.S. crop in the 18th and 19th centuries as well, although production declined in the 20th century due to the increased production of wheat and maize.