Gone is the basement level of the pyramid the heftiest slab a foundation of breads, starches and other carbohydrates.

FORBES: U.S.D.A. Topples Food Pyramid With A Very Expensive Plate

At Tartine Bakery and Bar Tartine, both in San Francisco, Chad Robertson uses buckwheat flour in combination with other flours in many of his breads.

WSJ: Buck-Wild for Buckwheat