Gluten-free cooking can often seem more complicated than it needs to be; for all the flour substitutes and conversions, there are infinite dishes that are by nature gluten-free. However, I can't help but find it amusing when those naturally gluten-free items are suddenly celebrated as such, like a carton of eggs. Buckwheat, on the other hand, happens to be one of those perfectly gluten-free flours and if you haven't discovered it yet, put down the xantham gum and try these quick and easy variations on the classic buckwheat crepe.
Buckwheat is actually a seed, completely unrelated to wheat and therefore safe for those practicing a gluten-free diet. However, many recipes that use buckwheat also call for mixing in all-purpose or whole wheat flour.
I've gathered a few basic pure buckwheat flour recipes below. The grain lends itself to both sweet and savory flavors, perfect for creative dinners and desserts alike.
- Buckwheat Bliny - The Kitchn (pictured above)
- Buckwheat Pancakes with Roasted Strawberries - Cookie and Kate
- Buckwheat Crepes with Poached Apple and Pear - Jamie Oliver
What's your favorite way to cook with buckwheat, and do you rely on it any way in a gluten-free diet?