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!
1 ½cupsraw 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.
*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.