Buckwheat divides the population into two groups,
Those who really love it and those who really don’t.
Now, let’s talk about why that is.
There are two types of buckwheat available in stores these days.
The first is green buckwheat.
The green buckwheat isn’t going through a roasting process and therefore its taste is subtle and it integrates beautifully with a lot of pastries.
The second is roasted buckwheat (brown).
Unlike the green buckwheat, the brown one is going through a roasting process and therefore has a much stronger smell and taste and it definitely takes over the flavor of pastries, which makes some people not like it.
Buckwheat is not considered as grain or pulses,
It’s a fascinating herbal plant full of magical history.
It fed generations on generations,
And gave life and health in very cold and far away places.
Buckwheat is high in protein,
In minerals and fibers,
And it’s relatively low in calories.
Thanks to its qualities it integrates wonderfully with baked goods.
Integrating it with pastries gives them a “Breadish” texture,
It can lock air bubbles in the mixture and allow the mixture to rise wonderfully.
When it comes to vegan gluten free pasties it’s a challenge to get an airy and not dense texture,
And thanks to its qualities the buckwheat gives pastries a similar texture to ones containing gluten and adds a great sense of airiness.
Except buckwheat flour that can be made out of the two types of buckwheat, it can also be roasted.
I really love roasting it and add it as a crunchy addition to a stew, soup or granola-
Have you already tried my buckwheat and quinoa granola? If you haven’t, you must try it! Click here for the recipe.
It’s important that you fully notice the instructions in recipes, each recipe requires a certain type of buckwheat.
Some recipes will work well with the two types of buckwheat and if so, the recipe will mention it.
Those of you who don’t like buckwheat,
Don’t be scared to use the green buckwheat flour,
Its taste isn’t noticeable and you can find it often in pastries since it provides their fabulous texture.
Whoever prefer not to grind their buckwheat on their own,
Can purchase it as flour in most nature and herbal stores.
But there is no doubt that grinding your buckwheat flour at home will provide a much fresher and cheaper flour than the pre-made ones you buy.
I recommend you to try, you might just succeed 🙂
Let’s learn together how to grind buckwheat into flour at home easily and quickly,
So that you too will have a fabulous buckwheat flour jar waiting for you in the pantry or fridge.
Happy buckwheat flour days 🙂
How to Grind Buckwheat Flour at Home?
- ½ cup buckwheat green or roasted (brown), according to what the recipe says.
Make sure to wash the buckwheat prior to grinding it- if it’s still wet it’ll form lumps and won’t grind into flour.
If you like, buckwheat can be picked out and sorted before grinding and I definitely recommend doing so.
- Put in the blender / spice mill / coffee grinder / shake container ½ cup of buckwheat and grind well until forming flour. Pay attention- we want to get a very fine flour just like a cloud and with no visible crumbs.
The amount of buckwheat very much depends on your blender’s size and abilities.
I recommend starting with a small amount and grinding it. If you see that your device has a bigger capacity- go for it.
A little extra from me:
- If you choose to grind in a simple shake cup, take the smallest one out of your options. Turn the device on for one minute, take the cup out of the device, give it a good shake, put it back in the device and turn it back on for another minute. You should get a very very fine flour.
- How to store the buckwheat flour that we had ground at home? The flour can be kept in a jar or a sealed box in the pantry or the fridge. Kindly notice that the flour will remain fresh for about three months in the pantry and for six months in the fridge. With that said, I recommend grinding the buckwheat into flour close to the time of making the pastry and in the needed amount, this way we’ll have a fresh and good flour, since the freshness of the flour affects the pastry’s taste and texture.
- All kinds of flour can be purchased in nature stores and supermarkets and this way avoid grinding it at home. Purchasing pre-made flour does not promise freshness, and of course its cost will be higher.
- Can be grind in a fast grind or pulses according to the strength of your blender / grinder / mixer.
I’m warning you, it’s going to be love at first site and there’s no going back.
A few amazing recipes containing buckwheat flour:
Banana Pancake in a panini press
Vegan Teff Bread
Vegan Lentil Pizza
Vegan Lentil Bread
Chocolate Poppy Seeds Cake Soft & Vivacious
Toffee Dates Cake Soft and So Very Vivacious
The Perfect Chocolate Cake