Homemade Buckwheat Flour made to bring out the most nutrients in the grains, by soaking, dehydrating then milling using your Thermomix.
STEP 1
Cover with filtered water & 2 teaspoons of apple cider vinegar. Soak overnight for 12 hours on the bench.
STEP 2
Spread out onto baking trays in thin layer and dehydrate at 60°C for 12 hours, tossing regularly.
STEP 3
Pour into TM bowl and mill 150g at a time 1 min / speed 9.
STEP 4
Sift into storage jar.
Homemade Buckwheat Flour
Try sourcing your buckwheat grains from a store with high turnovers, so you know your grains will be fresh. The whole grains are best stored in an airtight container in the pantry, or even fridge in hot weather. Whole grains have a longer shelf life than flour.
Why soak and dehydrate the grains first?
Seeds and grains benefit from soaking as it initiates fermentation and germination and this increases the nutritional value, makes cooking faster and more complete, aids in digestion and boosts the flavour. The term activating is given as during soaking the lacic acid-producing bacteria on the seeds becomes active causing lacto-fermentation and germination. This makes the dormant enzymes come to life, or become ‘activated’. This process makes the nutrients more available and reduces the anti-nutrients in the grains. You can read more about this in a really great book by Holly Davis called Ferment.
Here are some of my favourite gluten free recipes using buckwheat flour;
BUCKWHEAT CREPES
GLUTEN FREE FUDGY CHOCOLATE + PISTACHIO BROWNIES
GLUTEN FREE BLUEBERRY + WHITE CHOCOLATE BARS
GLUTEN FREE PUMPKIN BUCKWHEAT PANCAKES
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Homemade Buckwheat Flour
Description
Homemade Buckwheat Flour made to bring out the most nutrients in the grains by soaking, dehydrating then milling using your Thermomix.
Ingredients
- approximately 450g Buckwheat grains
- filtered water
- 2 teaspoons apple cider vinegar
Instructions
Place the buckwheat grains into a large glass bowl and cover with room temperature filtered water. Stir in the vinegar, cover and leave on the bench overnight or for 12 hours.
Drain and rinse the grains. Spread out onto 3-4 baking trays in a thin layer. Place in an oven at it’s lowest temperature, ideally between 50°C-65°C, for 12 hours, tossing often to ensure the grains dry out evenly.
Place 150g at a time, into the Thermomix bowl and mill 1 min / speed 9.
Notes
Instead of vinegar you can also use the same amount of lemon juice or yoghurt whey (the clear liquid that separates at the top of the yoghurt.
If your oven doesn’t go as low as 50°C-65°C, then wedge the door open slightly with a wooden spoon.
You could also mill the grains in a mortar & pestle or coffee grinder.
WHERE TO BUY BUCKWHEAT GRAINS?
I get my buckwheat grains from Cape Wholefoods in Dunsborough. They sell in bulk buy bags or you can bring in your own container and purchase using their scoop and weigh, meaning you can buy exactly the amount you need. You can also purchase from them through their online store South West Provisions.
