Making a cake with buckwheat flour can be a gamble. The results of my experiments in the past have been mixed so I heeded the sage advice of baking guru Alice Medrich and handled the buckwheat flour with extreme care to avoid it toughening from being over processed.
The flavour combination lived up to expectation. The buckwheat flour makes a cake that is dense but not heavy, a great cake to slice and pack into a lunchbox. The nutty banana flavour is not very sweet, just moist and moreish. This cake is gluten free. […]
Why Buckwheat flour? Well it is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead. […]
We love Buckwheat here at LiEBES. Especially of the sprouted kind. Using sprouted buckwheat, this delicious recipe produces surprisingly fluffy and light pancakes that are packed full of nutrients.
Buckwheat biscuits taste a bit different than other cookies you might have ate. They have a spicy halva taste and go great whit strong tea or chai. This taste is a result of using only buckwheat flour. Originally there was a bit of plain flour in the recipe but I changed that for two reasons. Buckwheat flour is gluten free, so those sweet babies are great for people with gluten problem. Secondly, they are just healthier in this version and still perfectly tasty. […]
I never really knew what scones were all about until I had some for breakfast at Squam…and I decided I would have to try to bake some myself. I found this wonderful recipe using oats and buckwheat flour, that is as good for you as it is tasty. Add some cherries and chocolate chips, and […]
In this recipe the more commonly used wheat flour is replaced with buckwheat, meaning the cookies are gluten-free. Buckwheat is part of the rhubarb family and so has a natural sweetness to it. It’s used more commonly in Russia and Northern China than here in the UK.
Every now and again I feel a compulsion to make muffins. Quite frequently actually. They make a great mid morning snack so I like to make a batch at least once a week to be able to enjoy them regularly. Instead of the traditional plain flour I used a mixture of buckwheat flour and ground almonds so the recipe is wheat free.