How to Make Buckwheat Flour

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Jar of homemade buckwheat flour for our guide on 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!

Raw buckwheat groats in a bowl

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!

Homemade buckwheat flour in a blender

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

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

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!

Bowl of homemade buckwheat flour next to a bowl of raw buckwheat groats

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
Prep Time 5 minutes
Total Time 5 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


  • 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)


  • 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). 


*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

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  1. Wendy Smith says

    I looked for buckwheat groats to buy but there were several varieties. Which type is best to use? (i.e. sprouted, raw white, then just buckwheat). Thanks so much for so many great recipes!

  2. Elizabeth Thompson says

    Love this idea! Thank you for sharing these instructions!

    Could you please recommend a GF source for the grain?

  3. Beth says

    Now that I know that buckwheat is GF, could you tell me what flours it is interchangeable with in other recipes?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beth, that’s a great question! We wouldn’t say there’s a flour it will always swaps well 1-1 with, but it could work in place of oat flour, quinoa flour, and sorghum flour in some recipes. Hope that helps!

  4. Greg says

    To reduce the heat produced by a high speed blender, pre-free the groats in a moisture proof bag with most of the air removed, and then blend.