Learn how to make buckwheat flour for a homemade gluten free flour alternative that’s nutrient-rich and perfect for all your baking needs!
- 2 cups (310 grams) buckwheat groats
Place ⅔-1 cup buckwheat groats in a high-speed blender or food processor at a time.
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.
Repeat with the remaining groats.
- 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
Keywords: buckwheat, flour, baking, gluten free