How To Use Buckwheat Flour for gluten free baking - the properties and best uses for buckwheat flour

[@peterpiper487]

I make buckwheat bread using 100% buckwheat flour. I use chia to hold the loaf together. It tastes great!

[@LadyT2308]

Do you use any raising agents? Like soda

[@everydayglutenfreegourmet6242]

Great idea to use the chia as a binder. There are so many ways to make bread so finding something that works for you is always a win! Then you can apply what you learn when you're trying something different.

[@jaybrock2595]

very thorough well outlined, excellent video, thank you!

[@phoenixjordan7784]

Thank you. Just getting into buckwheat. I love the taste and excited to experiment! ❤️🙌🏼

[@everydayglutenfreegourmet6242]

Hey Phoenix, thanks for letting me know. There are so many possibilities. Happy cooking!

[@eyeonart6865]

I cup water 2 tbsp buckwheat flour you got cream of wheat like cereal yum

[@everydayglutenfreegourmet6242]

Thanks for that, I'll have to try it!

[@fortheloveofart5901]

Great info. Thank you so much. Any thoughts on making a buckwheat sour dough bread? And the different uses with dark buckwheat and light buckwheat?

[@everydayglutenfreegourmet6242]

Hi! I have not ventured into sourdough bread but there are Facebook groups dedicated to that topic and a new cookbook by Mary Thompson called Gluten-Free Sourdough Baking (her blog is A Couple of Celiacs). As for dark vs light, the flours never seem to be labeled with that information. Light (or Fancy) buckwheat flour uses hulled buckwheat so is lighter in colour. Dark (or Supreme) buckwheat flour is made with unhulled buckwheat so has dark flecks in it and a stronger buckwheat flavour. Making a sourdough bread will require a bit of tinkering with the percentages of the different flours and starches you choose. It's all about your preference in taste but follow percentage guidelines that you read, no more than 50% buckwheat flour. I recommend doing a Google of recipes to find something that meets your needs. For yeast breads I think the most reliable recipes are ones that use specific flours and starches rather than a gluten free flour blend. Happy Baking!

[@calendulapulsatilla4594]

Thank you ! Very informative and an inspiration to enjoy buckwheat and that its gluten free. A Scottish fan.

[@everydayglutenfreegourmet6242]

Thanks Calendula, I'm glad the information was helpful. Best of luck baking with buckwheat. Nice to hear you're from Scotland, that's where my family came from 100 years ago!

[@yep6312]

I’m on low carb diet , so can i make pizza dough with 100% buckwheat flour?

[@everydayglutenfreegourmet6242]

Hi! Pizza dough and all gluten free yeast breads have unique challenges. However, there are many flatbread recipes made with a single flour that work well for a version of pizza. Search buckwheat paratha and you'll find recipes. If you're interested in others look for socca (made with chickpea flour) or sorghum roti. Happy cooking!

[@thestreamoflife1124]

Yes pancakes are great.... I also add 1T of raw living Spirulina in my pancakes. The nutrition content is raised to a very high level

[@everydayglutenfreegourmet6242]

Great tip, thanks for sharing that!

[@naghamfouad543]

Thank you .....very much for the big effort..what is the side effects of buckwheat ,if we use it daily in the flour mix Thank you for your time waiting for your reply

[@everydayglutenfreegourmet6242]

Hi Nagham. I don't think there's any problem eating buckwheat daily. In North America most of us eat too many carbs like bread, pasta, muffins etc. Health experts recommend we focus on eating lots of fruit and vegetables as well as protein (from animals or substitutes). So enjoy your buckwheat every day and eat your vegetables.

[@naghamfouad543]

Thank you for the quick reply,can we use buckwheat instead of Millet flour or the taste of the bread will be different? Can you kindly explain to me why millet flour is not good for people who have thyroid issues... again thank you very much for the information

[@lbar9720]

Great information, thank you. It's too bad that you haven't posted anything lately, or I would have Subscribed.

[@everydayglutenfreegourmet6242]

Sorry L Bar, I hope to get back to KZbin in the next few months. :)

[@sandylang174]

Hi Cindy. Would buckwheat make for a heavier loaf? I used 25% buckwheat in a GF sourdough boule last weekend and it was rather dense. Full Disclosure: My starter hadn''t been fed for a few days and was fed once (110g flour/water) the day before baking. Could that have been my problem, versus the buckwheat? Would you recommend feeding the starter for several days before baking, to produce more rise and oven spring?

[@everydayglutenfreegourmet6242]

Hi Sandy, sorry I missed this. I haven't made GF sourdough but you can often improve your results by combining flour. If you make the same recipe often you can try it again with that 25% half oat/half buckwheat. Then you can also try using oat flour instead of buckwheat as you perfect your recipe. Hopefully you can keep up with eating all the bread. Good luck!

[@sandylang174]

@@everydayglutenfreegourmet6242 No worries! Happy New Year to you and yours! :) I think my starter was the culprit. I am feeding it five days in a row so it is VERY active - and will bake with buckwheat blend on Sunday. #GreatExpectations

[@gouravsartandcraft240]

Is Buckwheat flour is gluten free? My kids hv gluten intolerance

[@healthrethink]

Very informative. Thank you so much for sharing.

[@everydayglutenfreegourmet6242]

Thanks for letting me know. There is no end to learning about all the different gluten free flours available.

[@thestreamoflife1124]

Great presentation very informative. Thank you 😊

[@everydayglutenfreegourmet6242]

Thanks Gourmet Cavewoman, I love that name!

[@celineonwubiko3843]

Thanks for sharing. very helpful

[@everydayglutenfreegourmet6242]

Thanks for letting me know Celine. I'm glad it was helpful!

[@olgaj9267]

Wonder what other flours are best to mix buckwheat flour with to get gluten-free croissants and profiteroles/eclairs? Cassava? Millet? Quinoa? or a little bit of everything?

[@everydayglutenfreegourmet6242]

Hi Olga! You can try any combination of flour you want but here's a link to my GF flour guide with recommended percentages for each flour. everydayglutenfreegourmet.ca/2020/06/26/downloadable-gluten-free-flour-guide/ For delicate croissants and profiteroles I think buckwheat flour would leave a distinct taste that you don't really want. Here's another link to a post called 11 GF Flour recipes. everydayglutenfreegourmet.ca/2020/05/29/11-gluten-free-flour-recipes/ It helps you see different combinations that other people use successfully and will help you decide what to experiment with. Best of luck with your baking!

[@olgaj9267]

@@everydayglutenfreegourmet6242 thank you so much 🌷🌷🌷

[@nims3138]

I am making a carrot cake, the recipe calls for only buckwheat flour. Is it ok to use 100% buckwheat flour in a cake? thks

[@everydayglutenfreegourmet6242]

Hi Nims! There is an exception to every rule so if you like buckwheat flour and you want to try it, go for it. As a general rule 25% buckwheat flour in a recipe like carrot cake will give a mild flavour and 50% will have a strong buckwheat flavour. If you've ever had those Russian pancakes (blinis) they're 100% buckwheat flour. Happy baking!

[@nims3138]

@@everydayglutenfreegourmet6242 Thank you :)

[@mindysueloowho]

I ended up with a LOT of millet flour. Can you possibly do a bread using as few flours as possible

[@everydayglutenfreegourmet6242]

Hi Melinda! You can definitely use up that millet flour but you really do need some other flours and starches to make it work. Try this Millet Bread recipe from My Gluten Free Cucina. www.myglutenfreecucina.com/2020/05/29/gluten-free-millet-bread/. You can also make my EGFG flour blend but substitute extra millet flour for the sorghum. (*EGFG flour blend variation: 300g sweet rice flour, 300g potato starch, 400g millet flour). This will work in pancakes, waffles, sweet and savoury muffins, brownies, biscuits, quick breads, Yorkshire pudding and more. Best of luck!

[@elainebmack]

I'm new to buckwheat, so this information is very valuable to me. I subscribed! Thank you.

[@everydayglutenfreegourmet6242]

Great to hear, thank you for letting me know and for subscribing!

[@robinagaines6388]

Thank you

[@everydayglutenfreegourmet6242]

You’re most welcome!

[@danemeow8]

Very helpful thankyou

[@everydayglutenfreegourmet6242]

Thanks Dani, I'm happy to hear that!

[@thestreamoflife1124]

It's a seed I believe not a grain. That's why I use it

[@everydayglutenfreegourmet6242]

You're right! Buckwheat is a seed but like quinoa and amaranth is referred to as a pseudo grain. I'm certain that is just to keep everyday cooks like me on my toes!

[@thestreamoflife1124]

I sprout buckwheat and then make my own flour

[@everydayglutenfreegourmet6242]

Wow, that's awesome! I love my garden but I don't do any sprouting indoors. :)

[@Kc-sq4nk]

Does buckwheat flour have low calories?

[@everydayglutenfreegourmet6242]

Hi Karla! Buckwheat flour has 400 calories per cup, the same as quinoa flour and whole wheat flour. This is a little less than 1 cup of white flour at 455 calories.

[@user-tp6sb6lq5f]

The H is silent in herb

[@everydayglutenfreegourmet6242]

Hi CC, I wonder what part of the world you live in. I understand that the British pronunciation is with the H and the North American is without. Over time both become acceptable and where I live in western Canada it is more commonly pronounced with the H.

[@user-tp6sb6lq5f]

@@everydayglutenfreegourmet6242 it was just a joke. Great video

[@irmasanchez5274]

@@everydayglutenfreegourmet6242 Such a gracious reply. I love your videos.

[@lucindawilson5510]

thank you