Did you know that buckwheat is a fruit seed and not actually a true whole grain? However, we use it much like other grains. I have been using freshly ground, raw buckwheat flour in my gluten-free baking recipes for the last two decades. When a recipe of mine calls for raw or freshly ground buckwheat flour it's very important to purchase raw buckwheat groats and grind your own flour. Regular buckwheat flour you find in the store is made from roasted buckwheat flour and behaves VERY differently in recipes.
How to Make Raw Buckwheat Flour:
- Place about 2 cups of raw buckwheat groats into the dry or wet container of your Vitamix or high-powered blender. A coffee grinder works well too (one not used for coffee), however you'll need to process about 1/3 cup at a time.
- Process until a fine flour forms. This can take about two minutes or longer. Pour flour into a large glass jar for storage.
- Repeat process until you have the desired amount of ground buckwheat flour.
Tip: 3 cups of buckwheat groats equals 4 cups of flour.
Health Benefits of Buckwheat:
- It is naturally gluten-free.
- Buckwheat helps to maintain blood glucose levels and has been shown to be beneficial for diabetics.
- Research has shown that buckwheat can help to lower cholesterol and blood pressure.
- Buckwheat is high in the flavonoid, rutin, which helps to prevent disease through its antioxidant effect.
- Buckwheat is a rich source for magnesium (so are beans and nuts). Magnesium acts as a cofactor for over 300 enzymes in the human body! All reactions that involve ATP (the energy currency of our cells) depend on magnesium. Got magnesium?