Location: New Zealand
posted 2 years ago
I'm very excited! I've just done a test grind of some buckwheat grain. I believed what I had read about needing to be able to remove the really hard hull from the seed before it can be used. However I decided to put some through my grinder anyway. It came through with lots of big black flakes from the faces of the seeds mixed with flour. A quick sift and, hey presto, perfectly fine and useable buckwheat flour! I'm sure the need to remove the husk still applies for it to be used as kasha but, for flour, no problem.