How to make buckwheat flour at home

Buckwheat is famous for its beneficial qualities. It contains a lot of iron, due to which excellent prevention of anemia and heart disease is carried out. On the basis of cereals, they make no less valuable flour, which is often used by confectioners and bakers. On this basis, many people are interested in how to cook buckwheat flour correctly.

Buckwheat flour composition

Buckwheat transfers to its chopped "fellow" all the substances that are healthy for health. Among the most popular is magnesium, iron, iodine and phosphorus. But the flour is not deprived of fluorine, sodium, sulfur, copper, zinc, calcium, potassium and others.

Of the vitamins in buckwheat, there is the notorious antioxidant tocopherol (vitamin E), which is responsible for the youth of the body and the beauty of the skin. Also, flour concentrates a decent dose of ascorbic acid, vitamin PP, a group of vitamins B.

Thanks to this list of useful substances, buckwheat flour is often used to create healthy dishes. It is even used in its pure form in order to improve the health of the body.

How to make buckwheat flour

1. To make a natural product, you only need buckwheat. Free it in advance from extraneous debris, wash it 5-8 times in water and dry it on paper towels.
2. Washing can be done with warm or cold water, the first option is preferable. To protect yourself, it is better not to use tap water, but filtered water.
3. For rinsing convenience, first send the buckwheat into a fine-grained sieve, then dip it into the basin and start washing. When the water becomes clear and all the garbage leaves, leave the raw materials to dry.
4. After partial loss of moisture, prepare a non-stick pan. In this case, you can use a slow cooker if its bowl meets the characteristics.
5. Place the buckwheat in a skillet or multi-bowl, bake for 7 minutes. This step is optional, but desirable. So you will discover the true taste of buckwheat.
6. Tingling should be accompanied by intense stirring. In no case should not allow the composition to burn. When the cereal begins to crackle in the pan, remove it from the stove.
7. Put in a clean and dry baking sheet, flatten and be sure to bring to room temperature. Cover with a towel, wait 1 hour. After this time, you can proceed to the final stage - grinding.
8. Manipulations are carried out using a coffee grinder or any other grinder of this kind. Load buckwheat in batches, after the procedure, pass through a sieve and store in parchment packaging.

Buckwheat Pancakes

• premium flour (wheat) - 0.2 kg.
• homemade buckwheat flour - 0.2 kg.
• chicken egg - 3 pcs.
• vegetable oil - 60 ml.
• granulated sugar - 20 gr.
• small salt - 15 gr.
• soda - 3 pinch
• heated milk - 2.5 cups
• drinking warm water - 2 glasses

1. To get delicious pancakes with a homogeneous consistency, take care of sifting wheat and buckwheat flour in advance. Take milk and drinking water, warm to a temperature of 35-40 degrees.
2. Pour soda, granulated sugar, ground salt into the liquid. Stir until the granules dissolve completely.
3. Cool the eggs to beat better. Break them into a separate bowl and work with a mixer first at medium, then high power. Get lush foam that won't fall.
4. Add the egg mass to the milk mixture, mix with a fork. Mix the two types of flour in one composition and begin to sift in a bowl with milk and water.
5. Manipulate slowly to prevent clumping. When you get the dough sufficiently liquid, add vegetable oil.
6. Pre-heat the frying pan and grease it with corn or olive oil, since sunflower emits carcinogens when frying. Roll the pancake in a pan, fry until the edges darken, turn over.

Buckwheat noodles

• buckwheat flour - 400 gr.
• hot water - 300 ml.
• wheat flour - 620 gr.

1. Sift two types of flour into a common bowl. Use only a fine sieve for handling. Raw materials must be mixed with each other so that the final product does not fall apart. Wheat flour allows the dough to maintain elasticity.
2. It is not necessary to purchase buckwheat flour on store shelves. Raw materials can be prepared independently. Sort buckwheat and pass through a food processor or coffee grinder. After manipulation, without fail sift the raw materials. Whole kernels must not fall into powder.
3. Heat the drinking water indicated in the recipe to 90 degrees. Mix with flour. Pour in the liquid gradually, stir the components constantly. This way you make a little flour. Do not allow lumps to form. Break them down if necessary.
4. After that, start kneading raw materials using classical technology. The dough should be elastic. Get the ball from raw materials, put aside for half an hour. The composition should be infused for some time. As a result, the dough easily rolls out, while fully maintaining elasticity.
5. Divide the raw material into several equal lumps the size of an apple. Cover the product with cling film so that it does not dry out. Roll out the first ball, the thickness of the product should not exceed 6 mm. Fold the formation 4 times. Roll the product again, get a pancake thickness of about 2 mm.
6. Sprinkle the pancake thoroughly with flour, put aside. It is not necessary to cover the dough; let it dry. Repeat manipulation with other balls. After this, add 4 pancakes among themselves, sprinkling with plenty of flour. Roll pancakes. Chop the product with a sharp knife. Choose the width of the strips as desired.
7. Dry the noodles for 10 hours. In the oven, the process can be significantly accelerated. At 60 degrees, it will take you about 2 hours. Store the product in a dry place. Cooking time takes only 10 minutes.

Buckwheat raw materials bring much more benefits to the human body than wheat flour. In addition, buckwheat has dietary properties, which allows you to successfully apply the composition for weight loss.

Video: cleansing the body with buckwheat flour