Buckwheat is a naturally gluten-free psuedo-grain, it’s also a complete protein, which means it contains all nine essential amino acids. This makes buckwheat flour is my flour of choice when it comes to baking. I also love it because it has a warm, nutty flavour. And bonus – homemade buckwheat flour is very easy to make.

Buckwheat flour ingredients

You need just the one ingredient for buckwheat flour – raw buckwheat (AKA raw buckwheat groats) – which is readily available in good supermarkets. I prefer to use organic raw buckwheat, and if you’re following a gluten-free diet then look for certified gluten-free, especially if you’re coeliac. Raw buckwheat yields roughly the same amount of buckwheat flour, so if you need 100g of buckwheat flour then use 100g of raw buckwheat.

How to make buckwheat flour

Sometimes it’s hard to find buckwheat flour in the store. But fret not! It’s incredibly easy to make your own homemade buckwheat flour, although you do need a high-speed blender for the job. You can make buckwheat flour in a food processor but it will never reach a very fine floury consistency, if you’re ok with that then go for it!

All you do is place the raw buckwheat into a high-speed blend and blend to a floury consistency. That’s it!

How to use buckwheat flour

I use buckwheat flour in most recipes that require flour. You’ll need buckwheat flour in these recipes:

• Easy buckwheat crêpes
• Salted almond butter blondies
• Mixed berry muffins
• Apple and raspberry crumble pancakes
• Spinach and feta muffins
• Choc-chunk tahini cookies

Were you surprised by how easy it is to make buckwheat flour? If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.