Kuttu Ka Atta or Buckwheat flour

• Kuttu Atta is flour ground from Fagopyrum esculentum, known more casually as buckwheat.
• It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia.
• Buckwheat is not a cereal or grass. It is called a pseudo cereal to emphasize that it is not related to wheat.
• Buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative
• The buckwheat is ground, typically with the outer bran, which is high in fiber and other nutrients. The bran turns the resulting buckwheat flour a rich brown color, with dark flecks. Then, the buckwheat flour can be packaged for sale on its own, or blended with other flours.
• Most buckwheat is ground into flour and used for a variety of foods, including noodles in Japan and pancakes and breakfast cereals in the U.S. Russians and eastern Europeans make a wide range of foods with buckwheat.