How to Make Buckwheat Flour

Steps

1. Add buckwheat groats to a high-speed blender.
2. Blend on high for 5-10 seconds, then stop and shake the container to redistribute the groats.
3. Blend again until a fine, powdery flour forms, about 20 seconds total. Stop before it clumps.
4. Transfer the flour to a jar or airtight container.
5. Store at room temperature for 3-4 weeks, or in the refrigerator/freezer for up to 6 months.