Hi Natalie, buckwheat flour has a bold, toast, and rich flavor profile, making it an assertive gluten-free ancient grain. We recommend starting with 50% buckwheat flour in place of the spelt flour in your recipe and using oat flour for the remaining 50% to ensure the flavor of the final shortbread cookies is well balanced. You may need to adjust the moisture content in your recipe, as these grains may absorb liquid differently than spelt flour. If you've made the recipe once before, try to replicate the consistency of the shortbread dough by adding a few teaspoons of milk until the dough feels and looks the same. Good luck and happy baking! Kye@KAF

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