How to Make Buckwheat Flour

Friends, you don’t need to buy another gluten-free flour to add to your pantry (insert collective sigh of relief). If you have buckwheat groats around from making granola or porridge, you can make your own buckwheat flour when you need it! Just 1 blender, 1 ingredient, and 5 minutes required!

Bonus? It tastes fresher than store-bought, and as long as you’re making enough buckwheat flour to go above the blades of your blender, you can make the exact amount your recipe calls for. Let’s do it!

Is Buckwheat Flour Gluten-Free?

Yes, buckwheat flour is gluten-free! Despite having “wheat” and “flour” in the name, buckwheat does not contain any wheat, barley, or rye. It’s not even closely related to wheat, nor is it a member of the grass family. It’s actually the seed of a flowering plant!

How to Make Buckwheat Flour

Making homemade buckwheat flour is seriously easy! Simply add raw buckwheat groats to a blender and blend in 5-10 second increments until fine and powdery, stopping to shake the blender a few times as you go.

In less than 30 seconds, you’ll have fresh buckwheat flour that’s even better than what you’ll get at the store!

We can’t wait for you to try it for yourself! It’s:

Nutty
Wholesome
Nutritious
Versatile
Easy to make
& Great for baking!

We love using it to make crepes, muffins, and pancakes (recipe in our cookbook). It can also work well in place of oat flour in some recipes, making it a great option for those who are oat-free.

More Homemade Flour Recipes

• How to Make Oat Flour
• How to Make Almond Flour
• Best 1:1 Gluten-Free Flour Blend
• How to Make Almond Meal from Almond Pulp

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

How to Make Buckwheat Flour

Simple tutorial on how to make buckwheat flour: a nutrient-dense, whole grain flour perfect for gluten-free baking. Just 1 blender, 1 ingredient, and 5 minutes required!

Author Minimalist Baker

Print SAVE SAVED

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 7 (1/4-cup servings)

Course Helpful How-to

Cuisine Gluten-Free, Vegan

Freezer Friendly 6 Months

Does it keep? 3-4 Weeks

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

• 1 ½ cups raw buckwheat groats (hulled // for best flavor in baking, we recommend using raw groats, which are light brown/green in color, not dark brown or roasted)

Instructions

• Add buckwheat groats to a high-speed blender (or small powerful blender like a NutriBullet) and blend on high until a fine, powdery flour is achieved. We recommend you turn the blender on the highest setting for 5-10 seconds, then stop, shake the blender container, and hit the sides/shake for even blending. Blend again until fine and powdery — all in all, about 20 seconds of blending. You’ll know you’ve gone too far if it starts clumping.
• Transfer to a jar or container and store up to 3-4 weeks unrefrigerated or up to 6 months in the refrigerator or freezer.
• We love using it to make crepes, muffins, and pancakes (recipe in our cookbook). 

Notes

*1 ½ cups buckwheat groats make ~1 ¾ cup buckwheat flour (~1 ½ cups when tightly packed/pressed into measuring cups).
*In our experience, a food processor doesn’t break the buckwheat down enough for a good result in baking.
*Nutrition information is a rough estimate.

Nutrition (1 of 7 servings)

Serving: 1 (1/4-cup) serving Calories: 122 Carbohydrates: 26.3 g Protein: 4.1 g Fat: 1 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 112 mg Fiber: 3.6 g Sugar: 0.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6 mg Iron: 0.9 mg