We're glad to hear that this recipe is well-loved in your kitchen too, James! Whole wheat flour has a slightly higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We suggest only swapping out 50% of the total amount of flour with whole wheat. Whole wheat baked goods will rise a bit less and have a more closed crumb structure. As for buckwheat flour, because it doesn't form gluten you'll only want to replace a small amount of the overall flour weight with it. We'd recommend trying it out with about 15% buckwheat flour. Happy experimenting! 

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