Do you know soba is made from buckwheat flour and wheat flour? The rates of using two flours are depends on individuals. The popular rates in the soba restaurants are 80% buckwheat and 20% wheat flour called "Ni-hachi soba". More buckwheat you use, you can feel the real smell and taste more. Basically the dried soba which is sold at grocery stores uses more amount of wheat than buckwheat. You can check the rates to see the label of the ingredients. If wheat is written before buckwheat, it means the soba uses buckwheat less than 50%.
The reason of using wheat is to connect buckwheat flour with the power of gluten which wheat contains. But some people are allergic to wheat and choice gluten free diet. So I tried to make gluten free soba. This time I use 30% of gluten free flour sold in Trader Joe's. That is a blend of brown rice flour, potato starch, rice flour and tapioca flour (33% whole grains).
It was a screwup this time!! It was hard to connect and kneat. I could make the dough somehow but when I flatten the dough with the rolling pin, it was broken. But I never give up. I will think the other way next time!