How to make buckwheat flour at home

Buckwheat is famous for its good qualities. There is a lot of iron in it, thanks to which excellent prevention of anemia and heart disease is carried out. On the basis of cereals 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.

The composition of buckwheat flour

Buckwheat transfers to its crushed "fellow" all substances useful to health. Among the most sought-after are magnesium, iron, iodine and phosphorus. But 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. Flour also concentrates a decent dose of ascorbic acid, vitamin PP, a group of vitamins B.

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

How to cook buckwheat flour

1. To cook a natural product, you only need buckwheat. Release it in advance from foreign debris, rinse 5-8 times in water and dry on paper towels.
2. Washing can be done with warm or cold water, the first option is preferable. To protect yourself, it is better to use not tap water, but filtered water.
3. For convenience of rinsing, first send buckwheat to a fine-grained sieve, then lower it into the basin and start washing. When the water becomes clear and all the garbage leaves, leave the raw material to dry.
4. After the partial loss of moisture, prepare a pan with a non-stick coating. In this case, you can use the multicooker, if its cup corresponds to the characteristics.
5. Send buckwheat to the pan or multi bowl, calcine 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 of the burned. When the cereal starts to crackle in the pan, remove it from the stove.
7. Put in a clean and dry baking sheet, smooth and 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 with the help of a coffee grinder or any other grinder of this kind. Load the buckwheat portions, after the procedure, pass through a sieve and store in parchment packaging.

Pancakes based on buckwheat

• flour of the highest grade (wheat) - 0.2 kg.
• buckwheat flour - 0.2 kg.
• chicken egg - 3 pcs.
• vegetable oil - 60 ml.
• granulated sugar - 20 gr.
• fine salt - 15 gr.
• soda - 3 sliver
• heated milk - 2.5 glasses
• warm drinking water - 2 glasses

1. To get a tasty pancake of uniform consistency, take care in advance of sifting wheat flour and buckwheat flour. Take milk and drinking water, warm up to a temperature of 35-40 degrees.
2. Put soda, granulated sugar, ground salt in liquid.Stir until the granules dissolve completely.
3. Cool the chicken eggs so that they are better beaten. Break them into a separate bowl and work with a mixer, first on medium, then high power. Get a fluffy foam that won't fall off.
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 into a bowl with milk and water.
5. Manipulate slowly to prevent clumping. When you get the dough enough liquid, add vegetable oil.
6. Heat the frying pan in advance and smear it with corn or olive oil, as the sunflower oil produces carcinogens when frying. Roll the pancake in a pan, fry until the edges darken, turn it over.

Buckwheat noodles

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

1. Sift two types of flour into a common container. 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 dough to retain elasticity.
2. It is not necessary to buy buckwheat flour on the shelves of stores. Raw materials can be prepared independently. Go through the buckwheat and pass through a food processor or a coffee grinder. After manipulation, sift raw materials. Whole kernels should not get into the powder.
3. Heat the drinking water indicated in the recipe to 90 degrees. Mix with flour. Pour in liquid gradually, constantly stir the components. So you brew some flour. Do not allow the formation of lumps. Break them down if necessary.
4. After that, start kneading the raw materials according to the classic technology. The dough should be elastic. Get the ball out of the raw material, put it away for half an hour. The composition should stand for some time. As a result, the dough is easy to roll out, while the elasticity is fully preserved.
5. Divide the raw material into several equal lumps the size of an apple. Cover the product with food film so that it does not dry out. Roll the first ball, the thickness of the product should not exceed 6 mm. Fold the formation 4 times. Re-roll the product, get a pancake thickness of about 2 mm.
6. Sprinkle flour pancake well, put aside.Cover the dough is not necessary, give it a chance to dry. Repeat the manipulation with the other balls. After that, fold together 4 pancakes, sprinkling flour abundantly. Roll the pancakes into a roll. Slip the product with a sharp knife. Width of strips choose at will.
7. Dry noodles need 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 material brings much more benefit 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