This recipe is quite not conventional but truly damn good, satisfying and Gluten-Free as I’ve used buckwheat flour. It opens a whole new world for cookie making, naturally flavouring the biscuit with a light hazelnut taste and a perfect crumbly texture, crispy outside and softer inside. Buckwheat has plenty of health benefits more than being Gluten-Free including improved digestion, low calories or diminishing diabetes risks.Buckwheat Chocolate Chunks Cookies — Scallionist
So today I have a recipe for buckwheat pancakes for you. My basic recipe for sweet vegan crêpes will follow soon, which we also have almost weekly. This time around I made the pancakes with buckwheat flour only, but you can mix it well with another flour like spelt flour.
Buckwheat is naturally free of gluten because it’s not a grain, but a polygonaceous plant and is even related to rhubarb. It’s a powerhouse of nutrients and provides a high content of fiber and protein. The grains contain three times as much lysine as most other cereals – this essential protein provides strong bones among other things. In addition buckwheat contains plenty of vitamin E and B1 or B2, minerals such as potassium, iron, calcium, magnesium as well as silicic acid, which is very important for skin and hair.
I find it difficult to get a good gluten-free bread, even if nowadays you find many products in supermarket. Then, I always prefer a home-made bread rather than buying a ready product. I also like combining all purpose gluten-free flour with buckwheat, quinoa or millet flour, so you add other important minerals into your nutrition. Today […]
Throughout the last year I have tried quite a lot of different ways of eating. After I have been diagnosed with Acid Reflux last year, I had quite some issues with digesting most of the Food I ate. I had several Check-ups at several different doctors and after I ate low carb for 4 weeks […]
Yeah, I know, what a combination! I was gifted with a batch of fresh rhubarb, and decided I wanted to make cookies. Gluten-free ones. As I’ll admit, I don’t need to be gluten-free, but I like supporting my readership that is gluten-free as often as possible, and I prefer cooking that way at home […]
These cookies are free from eggs, dairy, oil, gluten and refined sugar! Still they are super yummy and even taste a little nutty! They’re made out of buckwheat flour, dark chocolate, maple syrup and coconut sugar. They also take no time to make and will perfectly satisfy your sugar cravings. […]
Soba is a type of thin Japanese noodle made from a combination of buckwheat and other type of flours (e.g. wheat flour). The buckwheat gives the noodles a slightly nutty taste. In Japan, it is served either chilled with a dipping sauce, or in hot broth as a noodle soup.
Soba noodles only have about half the calories and carbohydrates as compared to typical white flour pasta.
Soba contains all eight essential amino acids, including lysine, which is lacking in wheat flour. It is also a good source of nutrients like manganese, lean protein, carbohydrates and thiamine. Since buckwheat does not contain gluten, buckwheat noodles are a good choice for people following a gluten-free diet.
Commonly Asked Question: Why is my soba dough so crumbly and doesn’t come together?
The crumbly texture is quite common when working with an all buckwheat dough since it is gluten-free. That is one of the reasons why many homemade soba noodle recipes uses a combination of wheat flour to make the dough easier to work with. It needs a binder, and using wheat flour for example helps it stay together a bit better. In traditional wheat breads, the binder is gluten, which is formed as the dough is being worked – it is that formation which makes the mixture a dough, rather than a wet paste or grit.
A dough made from just buckwheat flour and water will crumble easily. The binder produced this way is very weak and the noodles becomes very fragile, dries out and prone to coming apart easily. Making authentic soba noodles is an art form requiring years of experience to perfect.