Gluten Free Buckwheat Flatbread Recipes

FERMENTED BUCKWHEAT GLUTEN-FREE FLATBREAD

Steps:

• Soak the buckwheat with filtered water overnight, or for a minimum of 6 hours. The buckwheat size should be about double after soak.
• Optional: let the buckwheat sprout by draining the water completely and letting it sit in a bowl for about a day until sprouts appear
• If you skipped step 2 - Darin the water. Blend the buckwheat with 1 cup water in a blender or food processor.
• Place the bladder in a very clean glass bowl, cover completely with a plastic wrap or a towel and let it sit in a warm place (like the inside of your oven) for 12-24 hours. The longer the bladder sit the more fermented ("airy") and sour it will become.
• Using a food processor or a blender, blend the sunflower seeds, flax and salt until you get flour.
• Mix the sunflower seeds, flax and salt flour with the buckwheat bladder.
• Optional: Cut the olives to quarters and mix them (or any other addition you like) with the bladder.
• Pre-heat the oven to 180 degrees. Line the dough on a baking sheet, in a 1 cm height layer.
• Cook from bottom only for about 10 minutes. Than cook with top and bottom heat for additional 30-50 minutes, depending on your oven strength. The bread should be crispy from the top and bottom sides and soft on the inside.
• Enjoy!

GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Using a measuring cup that holds at least two cups, fill it to the '1 cup' line with the buckwheat groats.
• Add water to the groats until you reach the '2 cup' line.
• Stir in the vinegar and oil.
• Let the mixture sit and soak for at least two hours.
• After the soak time, preheat the oven to 350 degrees.
• Add the buckwheat mixture, salt, and baking soda to a blender.
• Blend all until smooth.
• Line a baking sheet with parchment paper.
• Pour the buckwheat batter onto the parchment paper (it will be similar to pancake batter in consistency).
• Spread it out a bit with a spatula.
• Bake for 30 minutes.
• Top with your choice of toppings.
• Bake for another 10 minutes.
• Cool, cut, and serve!

HEAVENLY GLUTEN-FREE BUCKWHEAT CRêPES

Steps:

• Gather the ingredients.
• Pour milk, eggs, and melted butter or olive oil into a blender pitcher. Pulse just until combined.
• In a small bowl, mix gluten-free buckwheat flour, gluten-free all-purpose flour mix, and salt.
• Add to liquid in blender and pulse just until combined and smooth.
• Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
• Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat.
• Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
• Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
• Cook the crêpe for about 1 minute. The crepe should be barely moist on top.
• Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down.
• Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate.
• Repeat with the remaining batter.
• Serve with filling and enjoy!

BUCKWHEAT PITA BREAD

Steps:

• Combine the water and yeast and allow the mixture to activate (approx. 10-15 mins).
• Combine the buckwheat flour, salt and olive oil and add the yeast mixture. Work slowly to make a dough, cover and allow to rise in a warm spot for 1 hour.
• Divide the dough into six pieces. Take one piece, shape into a flat disc and place beteween two sheets of baking paper. Carefully roll out the dough into a round pita shape approx 1/4 inch thick. Pierce the dough with a fork a few times and dust lightly with polenta.
• Heat up your 10″ cast iron pan and brush with olive oil. Cook the pita for a few mins on one side until puffy and repeat on the other side.
• Fill them up with your desired meat and vegetables and serve immediately.

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
• The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
• Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
• Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
• Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
• When you are ready to bake, preheat oven to 350.
• Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
• If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
• If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
• Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
• Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
• Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
• The squares can also be left out to dry to make crackers.
• The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.

GLUTEN-FREE PITA FLATBREAD

Steps:

• Preheat the oven to 100 degrees F (38 degrees C).
• Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
• Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
• Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
• Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
• Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
• Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
• Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.