Homemade Buckwheat flour

Buckwheat is not a grain and it is not wheat, but a simple fruit seed and it is naturally gluten free, that’s why buckwheat flour is perfect for very first baby puree’ from 6/7 months of age.

From a nutritional point of view buckwheat is high in fiber and is a very good source of Iron, niacin, folate, vitamin K: all very good for a baby’s diet.

Unroasted buckwheat has a soft, subtle flavor, while the roasted one has a more earthy and nutty taste. Also, buckwheat seeds have a natural unique triangular shape.

Another name for Buckwheat is Kasha (roasted buckwheat) or Saracen Corn, so when you are looking for it in a grocery store either in the form of grain or flour, look for all names.

Sometimes it is not easy to find buckwheat flout at the grocery store, or it is more expensive compared to the seeds. My suggestion is to prepare buckwheat flour at home. It is insanely easy and cheaper!!

You can use buckwheat flour in so many recipes (pancakes, muffins, waffles, cookies, salads, parfaits…) and to prepare baby food!! Buckwheat is a perfect “cereal” for the very first baby food (6 months up). Gluten free and easy to digest!! Click here for some buckwheat baby food recipes.

How to make homemade buckwheat flour:

Place one cup of buckwheat seeds in a blender/coffee grinder and mix for 5 minutes up until you will obtain a flour consistency. DONE!!! super easy!!!

How to store it:

Buckwheat seeds – place the seeds in an airtight container and store in a cool dry place (the pantry will be perfect!) for up to one year.

Buckwheat flour – place the four in an airtight container and store in the refrigerator for up to 3/4 months.