ABSTRACT The aim of this study was to characterize buckwheat flours produced using different processing methods, including with or without tegument removal and sieving with different mesh sizes. Flour A was produced by milling clean grains without husks or any other waste derived from peeling and separation processes and by sieving using 0.21-mm sieves. Flour B was a by-product of flour A, with grain size measuring 0.21–0.25 mm. Flour C was produced by milling whole grains, which after grain separation using 0.21-mm sieves resulted in a fine, whole-grain flour. Flour D was produced from what remained in the 0.21-mm sieves after sieving flour C and was processed using 0.25-mm sieves. Flours were assessed regarding water content, water activity, pH, acidity, color, microscopic characteristics, and protein and ash content. The study design was completely randomized, and differences were tested using an analysis of variance and comparison-of-means tests. Milling and separation procedures changed most quality parameters, except for water activity. Flour D contained the largest proportion of crude protein (19.87%) and showed high solubility and darker coloration than the other flours. The results of this study may be of relevance for consumers and for commercial buckwheat processing to optimize processing methods for food manufacturing.