Buckwheat Wrapstortillas Gluten Free Recipes

BUCKWHEAT PASTA

Steps:

• In a medium bowl, whisk together the flour, arrowroot, and salt until well-combined.
• Add the thickened psyllium powder mix, oil, and start with the first 6 Tbsp. of water. Mix with a wooden spoon until a nice dough forms. You are looking for slightly moist but not sticky at all. If your dough is still too dry, add the remaining tablespoons of water. At some point you are going to have to ditch the wooden spoon and start using your hands so you can feel the consistency and knead the dough. If it's too sticky add a tablespoon of buckwheat flour until moist but not sticky.
• Bring a pot of 8 cups of water and a generous pinch of sea salt to a boil.
• Divide the dough into two smooth balls. Flour your surface with more buckwheat flour and roll out one dough ball as thin as you can. You will notice this dough is beautiful to work with! It should be like elastic and easy to roll out.
• Using a knife or pizza cutter, create thin strips. Sprinkle with more buckwheat flour to prevent sticking together.
• Pour into the boiling water in two batches and cook for approximately 2 minutes. Drain and serve immediately.

BUCKWHEAT WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Blend first four ingredients, baking powder and xanthan gum.
• Add hot water and mix until well combined.
• At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
• Shape the dough into 12 golf-ball sized balls.
• Put the balls under a damp towel until you are ready for them.
• latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
• Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
• Once the oil is hot, slide in one buckwheat wrap.
• Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
• Leave the wrap to brown on each side (3-4 minutes per side).
• Lay wraps on a paper towel and fold them gently in half.
• Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.

GLUTEN-FREE BUCKWHEAT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) on convection heat. Grease an 8x8-inch baking dish.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Pour chocolate mixture into a large bowl and stir in sugar. Cool slightly, then beat in eggs, 1 at a time. Stir in vanilla extract.
• In a separate bowl, mix buckwheat flour, baking soda, and salt together. Add to chocolate mixture, stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Let cool completely before slicing.

BUCKWHEAT GRISSINI WITH REAL BUTTER (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
• Divide dough into 6 portions. Let dough rest for 5 minutes.
• Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
• Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

GLUTEN FREE BUCKWHEAT WRAPS

Steps:

• Pour carrot juice into a bowl.
• Whisk in the buckwheat flour until combined.
• Whisk in the arrowroot and season with the nutmeg and sea salt.
• Check the consistency - it should flow like a crepe batter - you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
• Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
• Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
• Cool the wraps on a plate and store between sheets of grease-proof paper.
• Store wrapped in the fridge for up to 3 days.
• Makes 10 wraps.
• NOTES:.
• Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
• Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
• Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.