Buckwheat is known as a pseudograin because it can be used much like a grain and is popular in gluten-free recipes and cereals; however, buckwheat is actually a fruit seed, a relative of sorrel and rhubarb.
When it comes to sprouting, think of buckwheat any way you like, as a grain or seed. It's delicious either way!
Choosing Buckwheat for Sprouting
The first and possibly most important step to sprouting buckwheat is to make sure that the buckwheat is sproutable.
- Look for a raw buckwheat groat.
- The word “sproutable” may be printed on the package.
- Avoid roasted or toasted buckwheat.
- Avoid buckwheat that has already been cracked or milled in any way.
Instructions for Sprouting Buckwheat:
- Place ½ cup buckwheat in a quart-size sprouting jar or other sprouting container.
- Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak 20-30 minutes.
- Drain all water off the buckwheat.
- Invert the jar over a bowl at an angle so that the buckwheat will drain and still allow air to circulate.
- Drain 1 hour, rinse, and drain again. Repeat rinsing and draining every hour until the rinse water runs clear. Buckwheat is very starchy and requires more rinsing at first than other sprouting seeds.
- Once the initial draining and rinsing is complete, drain and rinse 3-4 times daily.
- Once sprouts reach desired length, usually ½-1 inch, drain well and enjoy immediately or transfer to a covered container. Sprouts will keep in the refrigerator for several days.
- To make sprouted buckwheat flour, dry the buckwheat in a dehydrator, oven, or in the sun and grind into flour.
Try Sprouted Buckwheat or Sprouted Buckwheat Flour in These Recipes: