Adapted from The French Farmhouse Cookbook by Susan Loomis Buckwheat flour is good for people avoiding wheat flour. If you don't eat meat, this can be served with simmered root vegetables, like turnips, carrots, potatoes, parsnips, hard squash, and even some cabbage. If doing so, I would add some herbs or other flavorings to the water, or cook them in vegetable stock. I've linked to some recipes below for making pot-au-feu, the classic meat-based French boiled dinner that kig ha farz is traditionally served with. And I've linked to some places where you can get Japanese soba flour (mixed with wheat), as well, which you may want to track down. To approximate the same thing, you could use 80% whole-grain buckwheat flour mixed with 20% wheat flour. I've also linked to some places after the recipe where you can get farz sacks in France, and elsewhere. You could also place the mixture in the center of a clean, damp piece of cotton cloth about 2-feet square (60 cm). Gather the corners of the cloth and secure them tightly with kitchen string, leaving room for the mixture to expand by one-third.