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, pancakes (recipe in our cookbook), and muffins (recipe coming soon!). 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 Almond Flour
- How to Make Almond Meal from Almond Pulp
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!
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
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Ingredients
Ingredients
Instructions
Cooking method
- 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, pancakes (recipe in our cookbook), and muffins (recipe coming soon!).
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) servingCalories: 122Carbohydrates: 26.3gProtein: 4.1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0gCholesterol: 0mgSodium: 4mgPotassium: 112mgFiber: 3.6gSugar: 0.7g<Vitamin A: 0IUVitamin C: 0mgCalcium: 6mgIron: 0.9mg
