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Contrary to what its name indicates, buckwheat is not a form of wheat. It’s not even a relative to the wheat family. Buckwheat is gluten-free, a good source of protein, contains eight essential amino acids. To read about all the wonderful health benefits of buckwheat, check out this site.
Here is an inspiring story of how a little raw buckwheat sprouted up to be a nutrient dense
flower flour… The story began with 1 cup dry raw buckwheat and after a short little home-spa soaking treatment, it began to sprout. But lost in the bliss of a day of pampering, it started to retain a little water, as it expanded to robust 2 1/3 cups buckwheat!
The poor little buckwheat decided to lay out in the heat to see if it could shed a some of this water weight. It spread itself out in the dehydrator and after about 4-6 hours of a 115 degrees (F) heat it reduced itself back to 1 1/4 cups of dehydrated buckwheat. Life comes full circle with that 1 cup of dry raw buckwheat… because after blitzing it to a flour we are back to the volume of 1 cup flour!
Ok, ok, all silliness put aside… Raw buckwheat flour is a wonderful staple to have ready in your “pantry”. If you are ever in need of a slightly nutty tasting flour that is silky in texture… this is a great one to use. By sprouting the buckwheat first, it will increase their nutritional properties and digestibility. Out of all the homemade flours that I make, buckwheat is the finest in texture.
Keep in mind that the measurements I provide below are just for basic guidelines. Feel free to use more or less, just depends on how much you want to make.
4 cups dried groats = 3 1/2 cups of flour
This is sprouted, dried buckwheat right before I ground
it into a flour.