Raw Buckwheat Flour

Buckwheat flour in a bowl with a measuring spoon.

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Making buckwheat flour from raw buckwheat groats for the freshest tasting option for your gluten free baking.

Prep Time1

Total Time1

Course: Condiment

Cuisine: American

Servings: cups

Calories: 583kcal

Author: Michelle Miller

Ingredients

2 cups raw buckwheat groats (raw groats are light brown and green)

Instructions

Add buckwheat groats to a blender, and process until a fine, soft flour forms. This takes about 1 minute in a high speed blender.
Look at the flour, and if there are chunks of groats remaining, continue to process until it's fully broken down.

Notes

It's common to find buckwheat flour pre milled in stores. However, it's most often made with roasted buckwheat, which has a strong flavor. The flour is dense and gives baked goods a very distinct flavor.

Raw buckwheat groats are easy to grind into a flour using a blender. It takes about 1 minute, and the result is a fresh, soft, mild tasting flour, perfect for a range of recipes.

As with all grains, milling or turning them in to a flour causes them to lose nutrients over time. The fresher the flour, the higher the nutrient content.

Whole grain flours contain higher levels of fat, and fats go rancid over time. Rancid flour will smell strong. Storing whole grain flours in the freezer prevents or delays this from happening.

I buy raw buckwheat groats, and make 1-2 cups of the flour at a time (based on what I am making!). I typically use that within a month. This way, my flour is always as fresh and nutritious as possible.

Nutrition