clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
three glass jars with wooden lids full of whole grains - the first labeled "buckwheat flour"

How to Make Buckwheat Flour

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lindsay Cotter
  • Total Time: 5
  • Yield: 1.5 to 2 cups flour 1x
  • Diet: Gluten Free


Learn how to make buckwheat flour for a homemade gluten free flour alternative that’s nutrient-rich and perfect for all your baking needs! 


Units Scale
  • 2 cups (310 grams) buckwheat groats


  1. Place ⅔-1 cup buckwheat groats in a high-speed blender or food processor at a time. 

  2. Blend or pulse until a fine flour-like consistency is formed. Around 45 seconds or so. Transfer the ground buckwheat flour to a glass jar or bowl.

  3. Repeat with the remaining groats.

  4. Store in a glass jar or airtight container at room temperature for 2-3 months or the fridge for 6 months. Freeze up to 1 year. 


Once processed, this recipe yields 309 grams of buckwheat flour. The buckwheat should be fine but not so fine it feels like sand.

2 cups of buckwheat groats will yield a little under 2 cups of buckwheat flour but may be slightly less depending on the power of the blender or food processor.

  • Prep Time: 2
  • Cook Time: n/a
  • Category: baking
  • Method: Blend
  • Cuisine: American