Buckwheat is a plant that produces beautifully fragrant flowers, followed by the buckwheat groats. What started out as China’s secret, moved over to Europe, Russia, and eventually North America. Full of fiber and protein, buckwheat is a great gluten free alternative for baking. It is also chalk full of B vitamins, iron, potassium, calcium, and other nutrients.
Buckwheat groats are readily available at most health food stores and some grocery stores.
Ally and I recently made a trip to Edmonton to go and see Maroon 5 in concert (AMAZING!). On our trip we did some serious shopping… one of our stops was at Bulk Barn. For those of you who have never experienced this gem of a store, i’m sorry to hear of your misfortune. The store is bursting with bulk quantities of nuts, grains, green powders, and everything nutritious at a very affordable price. Long story short, I stocked up on buckwheat groats and set to work making my very own buckwheat flour.
How does one make flour you ask?! I use my Vitamix dry container of course! If you don’t have a Vitamix, a food processor or regular blender may be able to grind the groats but it will be more taxing on the motor and probably more time consuming. I got my Vitamix on Amazon and it is without a doubt my favourite kitchen tool- I use it daily!
I choose to grind my flour on an as-needed basis. The fresher it is, the more nutritional benefits it has. The graham wafer recipe that I was making called for two cups of buckwheat flour so I decided to put two cups of buckwheat groats in my Vitamix to see what it would yield. I discovered that it was basically 1:1. One cup of groats produced one cup of flour.
Pour the desired amount of groats into your mixer and turn that puppy onto high. Blend until the groats turn into a flour and there are no large flakes left. Strain using a fine metal strainer and re-blend any large pieces of buckwheat.