Buckwheat Recipes

Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.

An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.

These savory buckwheat crepes can be filled with meats, cheeses, or vegetables and served as a light meal or snack any time of the day.

Delicious and nutritious.

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

A healthy, low-sugar snack bar created by my daughter and son-in-law. These are delicious!

These hearty pancakes are flavored with buckwheat and coconut. Don't expect a smooth-appearing cake. These pancakes appear lumpy because of the buckwheat groats. Even though these are wheat-free, they are not gluten-free! The honey may not be needed in the pancakes if you will be putting a sweet touch on the finished pancakes.

Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.

Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.

Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better.

Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.

A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!

These are slightly fudge-like but almost cake-like brownies made with semisweet chocolate and buckwheat flour. The texture and flavor are surprisingly light for buckwheat flour! If you like your brownies sweeter, add more sugar.

Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.

A delicious homemade superfood snack. Store in an airtight container for 4 days at room temperature or for 2 weeks in the refrigerator.

This is my personal version the Italian "torta di mele" or simply, apple cake. It uses cassava flour, almond meal, and buckwheat flour instead of wheat flour for a rustic, wholesome cake that just happens to be gluten free. The result is a fluffy cake with apples, cinnamon, raisins, and toasted pine nuts.

This recipe is an old Dutch recipe. It is originally in metric measures (see footnote for metric measures) that are converted here. To bake poffertjes, you need a special poffertjes pan. I have used a blinis' pan, others have used a Danish "aebleskiver"pan or a "donutfactory". Serve with butter and powdered sugar.

Directly from the mountains surrounding Bergamo in Northern Italy, cornmeal polenta and ground buckwheat mix with buttery Taleggio cheese. Served piping hot with grilled radicchio, this is found on lunch menus around the Valtellina region. It's delicious served with grilled sausage and hearty red wine.

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

Buckwheat crepes with cocoa are filled with whipped coconut cream for an elegant dessert. Top with berries, nuts or chocolate if you like.

The buckwheat provides a subtle nutty flavor to these fluffy, slightly sweet, chocolate-orange muffins. I love the crumble topping on these! These are great quick muffins to have on hand for to-go breakfasts.

Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.