20 Nutritious Buckwheat Flour Recipes for Gluten-Free Baking

Flour power! If you’re on the hunt for gluten-free baking that doesn’t skimp on flavor or nutrition, you’ve struck gold. Buckwheat flour, with its rich, earthy taste and impressive health benefits, is your secret weapon for creating everything from fluffy pancakes to hearty breads. Dive into our roundup of 20 nutritious buckwheat flour recipes that promise to delight your taste buds and keep your baking adventures exciting and wholesome. Let’s get baking!

Fluffy Buckwheat Pancakes with Maple Syrup

How many mornings have I started with a craving for something hearty yet wholesome? That’s exactly when these fluffy buckwheat pancakes come to the rescue, offering a perfect blend of nutty flavors and airy texture that’s just begging to be drenched in maple syrup.

Ingredients

• 1 cup buckwheat flour – my pantry staple for gluten-free baking.
• 1 tablespoon sugar – just a hint of sweetness to balance the buckwheat.
• 1 teaspoon baking powder – the secret to those fluffy peaks.
• 1/4 teaspoon salt – because every great dish starts with this.
• 1 cup milk – I’ve found almond milk works wonderfully for a dairy-free version.
• 1 large egg – room temperature eggs blend more smoothly, in my experience.
• 2 tablespoons melted butter – or coconut oil for a vegan twist.
• Maple syrup for serving – the real deal, none of that imitation stuff.

Instructions

1. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg lightly before adding the milk and melted butter, mixing until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes, so a few lumps are okay.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait until bubbles form on the surface before flipping, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Best enjoyed stacked high with a generous pour of maple syrup, these pancakes have a delightful earthy flavor and a texture that’s both tender and satisfying. For an extra touch, top with fresh berries or a dollop of yogurt.

Savory Buckwheat Crepes with Spinach and Feta

Waking up to the aroma of savory crepes sizzling on the pan is one of my favorite weekend rituals. There’s something incredibly comforting about these buckwheat crepes, especially when they’re stuffed with vibrant spinach and tangy feta—a combo that never fails to brighten my morning.

Ingredients

• 1 cup buckwheat flour – I love the nutty flavor it brings, making these crepes stand out.
• 1 1/2 cups water – Room temperature works best to avoid clumps.
• 2 large eggs – I prefer room temp eggs here for a smoother batter.
• 1/2 tsp salt – Just enough to enhance all the flavors.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 2 cups fresh spinach – Washed and roughly chopped for that fresh, green bite.
• 1/2 cup feta cheese – Crumbled, because its salty tang is irresistible.
• 1 tbsp butter – For greasing the pan, because butter makes everything better.

Instructions

1. In a large bowl, whisk together the buckwheat flour, water, eggs, salt, and olive oil until smooth. Let the batter rest for 10 minutes to allow the flour to hydrate fully.
2. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with butter.
3. Pour 1/4 cup of batter into the skillet, tilting it to spread the batter thinly and evenly. Cook for 2 minutes until the edges lift easily.
4. Flip the crepe and cook for another 1-2 minutes until golden spots appear. Transfer to a plate and repeat with the remaining batter.
5. In the same skillet, sauté the spinach over medium heat for 2 minutes until just wilted. Season lightly with a pinch of salt.
6. To assemble, place a spoonful of spinach and a sprinkle of feta on one half of each crepe. Fold the other half over and serve warm.

Perfectly crisp edges give way to a tender center, with the spinach and feta melting into each bite. Try drizzling a little honey on top for a sweet and savory twist that’s unexpectedly delightful.

Crunchy Buckwheat Chocolate Chip Cookies

Kicking off this recipe with a little confession: I’m a sucker for anything crunchy, especially when it involves chocolate. These Crunchy Buckwheat Chocolate Chip Cookies are my latest obsession, blending the nutty depth of buckwheat with the classic comfort of chocolate chips. Perfect for those days when you need a little crunch in your life.

Ingredients

• 1 cup buckwheat flour – my go-to for a gluten-free twist that doesn’t skimp on texture.
• 1/2 cup unsalted butter, softened – because room temp butter creams like a dream.
• 3/4 cup brown sugar – for that deep, molasses-y sweetness.
• 1 large egg – I always crack mine into a separate bowl first, just in case.
• 1 tsp vanilla extract – the real deal, none of that imitation stuff.
• 1/2 tsp baking soda – the secret to that perfect crunch.
• 1/4 tsp salt – just a pinch to balance the sweetness.
• 1 cup chocolate chips – because more is more when it comes to chocolate.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: A hand mixer does this in half the time.
3. Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Whisk together the buckwheat flour, baking soda, and salt in a separate bowl. This ensures your leavening agents are evenly distributed.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is the enemy of crunchy cookies.
6. Fold in the chocolate chips. I like to reserve a handful to press onto the tops of the cookies before baking for that bakery-style look.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread, promise.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This patience-testing step prevents breakage.

Here’s the deal: these cookies are a textural dream with a crisp exterior that gives way to a slightly chewy center. The buckwheat adds an earthy note that makes the chocolate pop even more. Try serving them slightly warm with a drizzle of honey for an extra indulgent twist.

Soft Buckwheat Banana Bread

My kitchen smelled like a cozy café this morning as I whipped up a batch of this irresistibly moist buckwheat banana bread. It’s the perfect blend of nutty and sweet, and I love how the buckwheat flour gives it a hearty texture that’s still wonderfully soft.

Ingredients

• 1 1/2 cups buckwheat flour (I swear by Bob’s Red Mill for its consistent quality)
• 3 ripe bananas (the spottier, the sweeter—trust me on this)
• 1/2 cup maple syrup (pure, not the imitation stuff—it makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for a subtle fruitiness)
• 2 eggs at room temperature (they blend so much better when not cold)
• 1 tsp vanilla extract (the real deal, please)
• 1 tsp baking soda (freshness matters—check the date)
• A pinch of salt (I use Himalayan pink for its mineral content)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: A light coating of olive oil works wonders here.
2. In a large bowl, mash the bananas until smooth. Tip: A fork does the job, but a potato masher is my secret weapon for lump-free batter.
3. Whisk in the eggs, maple syrup, olive oil, and vanilla extract until well combined.
4. Sift in the buckwheat flour, baking soda, and salt. Fold gently to avoid overmixing—this keeps the bread tender.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 45 minutes to prevent overbaking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread is a dream with its moist crumb and rich banana flavor, elevated by the earthy notes of buckwheat. Try it toasted with a smear of almond butter for a breakfast that feels like a hug.

Hearty Buckwheat Pizza Crust

Many of you know I’m all about that gluten-free life, but that doesn’t mean I’m willing to give up on my pizza nights. That’s where this hearty buckwheat pizza crust comes in—it’s a game-changer for anyone looking to mix things up in the kitchen without sacrificing flavor or texture.

Ingredients

• 1 cup buckwheat flour (I love its nutty flavor, it adds such depth to the crust)
• 1/2 cup warm water (around 110°F, just like you’d use for yeast breads)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp active dry yeast (because what’s pizza without that perfect rise?)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)

Instructions

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy. This is your cue that the yeast is alive and ready to work its magic.
2. Mix the buckwheat flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the mixture until a dough forms. If it’s too sticky, add a little more flour; too dry, a splash more water. The dough should be soft but manageable.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth. This develops the gluten in the buckwheat, giving your crust that chewy texture we all love.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Patience is key here—don’t rush the rise.
6. Preheat your oven to 425°F. Roll out the dough on parchment paper to your desired thickness. I like mine thin and crispy, but go with what you love.
7. Bake the crust for 10 minutes before adding your toppings. This pre-bake ensures a crisp base that won’t get soggy.
8. Add your favorite toppings and bake for another 10-15 minutes until the edges are golden and crispy.

Unbelievably, this buckwheat crust holds up like a champ under all your favorite toppings, offering a slightly nutty flavor that’s just divine. Try it with a drizzle of truffle oil and arugula for a gourmet twist that’ll impress any pizza lover.

Golden Buckwheat Waffles with Berries

Nothing starts my day off right like a stack of warm, golden buckwheat waffles topped with fresh berries. There’s something about the nutty flavor of buckwheat paired with the sweetness of berries that feels both indulgent and wholesome. I remember the first time I tried this combo at a tiny café in Vermont, and I’ve been hooked ever since.

Ingredients

• 1 cup buckwheat flour – I love the earthy taste it brings to the table.
• 1 tbsp sugar – Just a touch to sweeten the deal.
• 1 tsp baking powder – For that perfect rise.
• 1/2 tsp salt – Balances the flavors beautifully.
• 1 cup milk – I prefer whole milk for richness, but any kind works.
• 1 large egg – Room temp eggs mix in more smoothly.
• 2 tbsp melted butter – Unsalted is my go-to, so I can control the saltiness.
• 1 cup mixed berries – Fresh or frozen, both are delightful.

Instructions

1. Preheat your waffle iron to 375°F. A hot iron ensures a crispy exterior.
2. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or cooking spray. This prevents sticking and adds flavor.
6. Pour 1/2 cup of batter onto the iron and cook for about 3-4 minutes, or until golden brown and crisp. Tip: Don’t peek too soon; patience gives you the perfect waffle.
7. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if needed.
8. Top each waffle with a generous handful of mixed berries. Tip: A drizzle of maple syrup or a dollop of yogurt takes it to the next level.

Golden, crispy on the outside, tender on the inside, these buckwheat waffles are a textural dream. The berries add a juicy burst of freshness that makes each bite a little celebration. For an extra special touch, try serving them with a sprinkle of powdered sugar or a scoop of vanilla ice cream.

Spiced Buckwheat Pumpkin Muffins

Unbelievably, these Spiced Buckwheat Pumpkin Muffins have become my go-to breakfast treat this season. There’s something about the combination of warm spices and the earthy flavor of buckwheat that makes every morning feel a bit more special. Plus, they’re incredibly easy to whip up, even on my busiest days.

Ingredients

• 1 cup buckwheat flour – I love its nutty flavor, but make sure it’s fresh for the best taste.
• 1/2 cup pumpkin puree – Canned works fine, but homemade gives it that extra love.
• 1/4 cup maple syrup – The real deal here, no substitutes for that deep, autumnal sweetness.
• 1/4 cup melted coconut oil – Extra virgin is my preference for its subtle flavor.
• 1 tsp cinnamon – Because what’s fall without a little cinnamon?
• 1/2 tsp nutmeg – Freshly grated if you can, it makes all the difference.
• 1 tsp baking soda – Always check the date to ensure your muffins rise perfectly.
• 2 eggs, room temperature – They blend so much better when not cold.

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures easy removal and cleanup.
2. In a large bowl, whisk together the buckwheat flour, cinnamon, nutmeg, and baking soda. Sifting the dry ingredients helps avoid lumps.
3. In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, and eggs until smooth. Room temperature eggs incorporate more evenly.
4. Gently fold the wet ingredients into the dry until just combined. Overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. They firm up as they cool, making them easier to handle.

Mmm, these muffins come out perfectly moist with a tender crumb, thanks to the pumpkin. The buckwheat adds a delightful depth, making them hearty yet not heavy. Serve them warm with a dab of butter or a drizzle of maple syrup for an extra indulgent treat.

Cheesy Buckwheat Crackers with Herbs

Yesterday, I stumbled upon a forgotten bag of buckwheat flour in my pantry, and it sparked the idea for these irresistibly cheesy buckwheat crackers. They’re the perfect blend of nutty and savory, with a sprinkle of herbs that’ll make your kitchen smell like a gourmet bakery.

Ingredients

• 1 cup buckwheat flour (I love its earthy flavor, but all-purpose works in a pinch)
• 1/2 cup grated sharp cheddar cheese (the sharper, the better for that punch of flavor)
• 1/4 cup unsalted butter, cold and cubed (trust me, cold butter is key for flaky crackers)
• 1 tbsp fresh rosemary, finely chopped (dried works, but fresh herbs elevate the taste)
• 1/2 tsp sea salt (I always go for flaky sea salt for that extra crunch)
• 3-4 tbsp ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the buckwheat flour and sea salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. Add the cold, cubed butter to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold.
4. Stir in the grated cheddar cheese and chopped rosemary until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make the crackers tough.
6. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
7. Cut the dough into desired shapes using a knife or cookie cutters and place them on the prepared baking sheet.
8. Bake for 15-20 minutes, or until the edges are golden brown and the crackers are crisp.
9. Let the crackers cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery and crisp, these crackers have a delightful herby aroma and a cheesy bite that’s hard to resist. Serve them alongside a bowl of soup or with your favorite dip for a snack that’s sure to impress.

Moist Buckwheat Carrot Cake

Craving something sweet but wholesome? I stumbled upon this Moist Buckwheat Carrot Cake recipe during my quest for healthier dessert options, and it’s been a game-changer. The blend of nutty buckwheat and sweet carrots creates a delightful texture that’s both satisfying and nutritious.

Ingredients

• 1 cup buckwheat flour – my pantry staple for gluten-free baking.
• 1/2 cup coconut sugar – for a subtle sweetness that doesn’t spike your blood sugar.
• 2 large eggs – I always use room temperature eggs for better mixing.
• 1/3 cup extra virgin olive oil – my go-to for moist cakes.
• 1 cup grated carrots – the fresher, the better for that vibrant color and taste.
• 1 tsp cinnamon – because what’s a carrot cake without it?
• 1/2 tsp baking soda – to give our cake that perfect rise.
• 1/4 tsp salt – just a pinch to balance the flavors.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the buckwheat flour, coconut sugar, cinnamon, baking soda, and salt.
3. Add the eggs and olive oil to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so stop when you no longer see dry flour.
4. Fold in the grated carrots gently. Tip: For extra texture, you can add a handful of chopped walnuts or raisins here.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Just out of the oven, this cake is incredibly moist with a tender crumb, thanks to the buckwheat flour and olive oil. The carrots add a natural sweetness and flecks of color, making each slice as beautiful as it is delicious. Serve it with a dollop of coconut cream for an extra indulgent treat.

Tender Buckwheat Blueberry Scones

Perfect for a lazy Sunday morning or a quick grab-and-go breakfast, these Tender Buckwheat Blueberry Scones have become a staple in my kitchen. I stumbled upon this recipe during a weekend getaway to a quaint little bakery in Vermont, and after a few tweaks, it’s now my go-to when I crave something wholesome yet indulgent.

Ingredients

• 1 cup buckwheat flour – I love its nutty flavor, but feel free to mix it with all-purpose flour if you’re new to buckwheat.
• 1/2 cup cold unsalted butter, cubed – Keeping it cold is key to flaky scones.
• 1/3 cup buttermilk – It adds a lovely tang and tenderness.
• 1/4 cup maple syrup – For that subtle sweetness that pairs perfectly with blueberries.
• 1 cup fresh blueberries – Frozen works too, but don’t thaw them to avoid a soggy dough.
• 1 tsp baking powder – The lift for our scones.
• 1/2 tsp salt – Just enough to balance the sweetness.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the buckwheat flour, baking powder, and salt.
3. Add the cubed cold butter to the dry ingredients. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Tip: The butter should remain cold, so work quickly.
4. Gently fold in the blueberries, being careful not to crush them.
5. In a small bowl, mix the buttermilk and maple syrup. Pour this into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so stop when you see no dry flour.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 20-22 minutes, or until the edges are golden brown. Tip: For extra shine, brush the tops with a little buttermilk before baking.

Delightfully tender with a slight crunch on the outside, these scones are bursting with juicy blueberries in every bite. Serve them warm with a dollop of clotted cream or your favorite jam for an extra special treat.

Rich Buckwheat Brownies with Walnuts

Just when I thought brownies couldn’t get any better, I stumbled upon this rich buckwheat version that’s become a staple in my kitchen. It’s the perfect blend of nutty and chocolatey, with walnuts adding that irresistible crunch. Trust me, once you try these, there’s no going back to the ordinary.

Ingredients

• 1 cup buckwheat flour – my gluten-free favorite that doesn’t compromise on texture.
• 1/2 cup unsweetened cocoa powder – the darker, the better for that intense chocolate flavor.
• 1/2 cup melted coconut oil – adds a subtle sweetness and keeps them moist.
• 2 large eggs – I always use room temperature eggs for smoother mixing.
• 3/4 cup maple syrup – for that natural sweetness without being overly sugary.
• 1 tsp vanilla extract – a splash of vanilla makes everything better.
• 1/2 cup chopped walnuts – because every bite should have a bit of crunch.
• 1/4 tsp salt – just a pinch to balance the sweetness.

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the buckwheat flour, cocoa powder, and salt until well combined.
3. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain. Tip: Don’t overmix to keep the brownies tender.
4. Fold in the chopped walnuts, reserving a handful for topping if you like extra crunch.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved walnuts on top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
7. Let the brownies cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Tip: For clean cuts, chill the brownies in the fridge for an hour before slicing.

Decadently rich with a fudgy center and a crackly top, these buckwheat brownies are a game-changer. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Light Buckwheat Lemon Poppy Seed Cake

Remember those lazy Sunday mornings when you crave something sweet but not too heavy? That’s exactly when I stumbled upon this Light Buckwheat Lemon Poppy Seed Cake. It’s the perfect blend of nutty and citrusy, with a texture that’s somehow both airy and satisfying.

Ingredients

• 1 cup buckwheat flour (I love its earthy flavor, but make sure it’s fresh for the best taste)
• 1/2 cup almond flour (for that subtle nuttiness and moist texture)
• 1/2 cup sugar (I sometimes reduce this to 1/3 cup if I’m feeling less sweet)
• 1/4 cup poppy seeds (they add a lovely crunch and visual appeal)
• 2 large eggs, room temperature (they blend better when not cold)
• 1/4 cup olive oil (extra virgin is my go-to for its fruity notes)
• Zest and juice of 1 lemon (the zest is where all the magic is, don’t skip it!)
• 1 tsp baking powder (the lift in this cake is everything)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 8-inch cake pan. A little tip: lining the bottom with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the buckwheat flour, almond flour, sugar, poppy seeds, baking powder, and salt. Ensuring these are well mixed avoids any pockets of baking powder in your cake.
3. In another bowl, beat the eggs lightly, then add the olive oil, lemon zest, and lemon juice. Whisk until combined. Room temperature eggs incorporate more evenly, giving your cake a uniform texture.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
5. Transfer the batter to the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This patience prevents the cake from breaking apart.

So light yet flavorful, this cake is a dream with a dollop of Greek yogurt or a drizzle of honey. The buckwheat gives it a depth that’s unexpected but utterly delightful, making it a perfect companion to your afternoon tea or coffee.

Crispy Buckwheat Flatbread with Za’atar

Last weekend, I stumbled upon the most delightful combination of flavors and textures that I just have to share with you. It’s a dish that’s as fun to make as it is to eat, perfect for those who love a bit of crunch in their meals.

Ingredients

• 1 cup buckwheat flour (I love its nutty flavor, it’s a game-changer)
• 1/2 cup warm water (just enough to bring the dough together)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp za’atar (the star of the show, don’t skimp on this)
• 1/2 tsp salt (to balance the flavors)

Instructions

1. In a large mixing bowl, combine the buckwheat flour and salt, whisking them together to ensure even distribution.
2. Slowly add the warm water and olive oil to the dry ingredients, stirring continuously until a sticky dough forms. Tip: If the dough feels too dry, add a teaspoon more water at a time until it comes together.
3. Let the dough rest for 10 minutes at room temperature. This allows the buckwheat flour to absorb the liquid fully, making it easier to handle.
4. Preheat a non-stick skillet over medium heat (about 350°F) for about 2 minutes. No oil is needed here, as the dough has enough olive oil to prevent sticking.
5. Divide the dough into 4 equal parts. Roll each part into a ball, then flatten into a thin circle directly in the skillet. Tip: Use a piece of parchment paper to press the dough if it’s too sticky.
6. Cook each flatbread for about 3 minutes on the first side, or until you see bubbles forming and the edges start to lift.
7. Flip the flatbread and sprinkle za’atar generously over the cooked side. Cook for another 2 minutes, pressing down lightly with a spatula to ensure even cooking.
8. Remove from the skillet and let it cool on a wire rack for a minute. Tip: This step ensures the flatbread stays crispy.

Out of the skillet, these flatbreads are irresistibly crispy with a deep, earthy flavor from the buckwheat, beautifully complemented by the aromatic za’atar. Serve them warm with a drizzle of olive oil or as a base for your favorite toppings for an extra special touch.

Sweet Buckwheat Apple Cinnamon Muffins

Last weekend, I found myself with a surplus of apples and a craving for something sweet yet wholesome. That’s when I decided to whip up these Sweet Buckwheat Apple Cinnamon Muffins, a perfect blend of nutty buckwheat flour, sweet apples, and warm cinnamon. They’re not just delicious; they’re a cozy embrace in muffin form.

Ingredients

• 1 cup buckwheat flour (I love its earthy flavor and how it adds a nice texture)
• 1/2 cup almond flour (for a subtle nuttiness and moist crumb)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/4 cup melted coconut oil (extra virgin is my go-to for its slight sweetness)
• 2 large eggs (I prefer room temp eggs here for better mixing)
• 1 tsp vanilla extract (always pure, never imitation)
• 1 1/2 tsp cinnamon (because you can never have too much)
• 1/2 tsp baking soda (for that perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup diced apples (I used Honeycrisp for their perfect balance of sweet and tart)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly with coconut oil.
2. In a large bowl, whisk together the buckwheat flour, almond flour, cinnamon, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly, then add the maple syrup, melted coconut oil, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see dry flour.
5. Gently fold in the diced apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Keep an eye on them after 20 minutes to prevent overbaking.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

You’ll love the tender crumb and how the apples add little bursts of sweetness in every bite. These muffins are fantastic on their own, but for an extra treat, try them warm with a dollop of almond butter.

Flaky Buckwheat Pie Crust for Quiches

Last weekend, I found myself staring at a pile of buckwheat flour in my pantry, leftover from a gluten-free baking experiment. It sparked the idea for this flaky, nutty crust that’s become my new go-to for quiches.

Ingredients

• 1 1/4 cups buckwheat flour (I love its earthy flavor, but make sure it’s fresh for the best taste)
• 1/2 cup unsalted butter, chilled and cubed (I keep mine in the freezer for about 15 minutes before using)
• 1/4 tsp salt (a pinch more if you’re like me and enjoy a slightly savory crust)
• 4-6 tbsp ice water (the colder, the better for that perfect flakiness)

Instructions

1. In a large bowl, whisk together the buckwheat flour and salt to ensure they’re evenly distributed.
2. Add the chilled butter cubes to the flour mixture. Using your fingertips, quickly rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Work fast to keep the butter cold.
3. Drizzle 4 tablespoons of ice water over the mixture. Gently stir with a fork until the dough begins to come together. If it’s too dry, add more water, 1 tablespoon at a time. Tip: The dough should hold together when pinched but not be wet.
4. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour. Tip: This rest period is crucial for relaxing the gluten and ensuring a tender crust.
5. Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface to fit your pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp as desired.
6. For a pre-baked crust, line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until golden.

So there you have it—a crust that’s not only flaky and flavorful but also brings a delightful nuttiness to your quiches. Try pairing it with a creamy mushroom filling for a match made in heaven.

Airy Buckwheat Crepe Cake with Custard

Waking up to the gentle hum of the morning, I often find myself craving something light yet indulgent. That’s when I turn to this Airy Buckwheat Crepe Cake with Custard, a dish that’s as fun to make as it is to eat. It’s a perfect blend of delicate textures and rich flavors, and today, I’m excited to share how you can bring this delightful creation to your own kitchen.

Ingredients

• 1 cup buckwheat flour – I love the nutty flavor it brings, making the crepes uniquely delicious.
• 2 cups whole milk – For the crepes, ensuring they’re wonderfully tender.
• 3 large eggs – I prefer room temperature eggs here; they blend more smoothly into the batter.
• 1/4 tsp salt – Just a pinch to balance the sweetness.
• 2 tbsp unsalted butter, melted – Extra virgin olive oil is my go-to, but butter adds a rich depth here.
• 1/2 cup sugar – For the custard, because life’s too short for less sweetness.
• 2 tbsp cornstarch – To thicken the custard perfectly every time.
• 1 tsp vanilla extract – A dash of vanilla makes everything better, don’t you think?

Instructions

1. In a large bowl, whisk together the buckwheat flour, milk, eggs, and salt until the batter is smooth and free of lumps. Let it rest for 30 minutes; this helps the flour absorb the liquid for tender crepes.
2. Heat a non-stick skillet over medium heat (about 350°F) and lightly brush with melted butter. Pour 1/4 cup of batter, swirling to coat the pan evenly. Cook for about 2 minutes until the edges lift easily, then flip and cook for another minute. Repeat with remaining batter.
3. For the custard, whisk together sugar and cornstarch in a saucepan. Gradually whisk in milk and cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and stir in vanilla extract.
4. To assemble, place a crepe on a plate, spread a thin layer of custard, and repeat, stacking the crepes. Chill for at least 2 hours to set.

Every bite of this crepe cake is a delightful contrast between the airy, slightly earthy crepes and the sweet, velvety custard. Serve it with a dusting of powdered sugar or fresh berries for an extra touch of elegance.

Zesty Buckwheat Orange Biscotti

Baking has always been my therapy, especially when it involves experimenting with flavors that wake up the palate. Today, I’m sharing a recipe that combines the nuttiness of buckwheat with the bright zest of orange, creating a biscotti that’s as delightful with your morning coffee as it is as an afternoon pick-me-up.

Ingredients

• 1 cup buckwheat flour – I love its earthy flavor, but feel free to mix half with all-purpose if you’re new to buckwheat.
• 1/2 cup sugar – Just the right amount to sweeten without overpowering the citrus.
• 2 large eggs – Room temperature eggs blend more smoothly into the dough.
• 1 tbsp orange zest – Freshly grated for that vibrant orange aroma.
• 1/2 tsp baking powder – The little lift that makes these biscotti perfectly crisp.
• 1/4 tsp salt – A pinch to balance the sweetness.
• 1/2 cup chopped almonds – For a crunchy contrast to the tender crumb.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, and salt. The whisking action aerates the flour, leading to lighter biscotti.
3. Add the eggs and orange zest to the dry ingredients, mixing until a sticky dough forms. Tip: If the dough feels too dry, a teaspoon of water can help bring it together.
4. Fold in the chopped almonds, distributing them evenly throughout the dough for consistent crunch in every bite.
5. Shape the dough into a log about 12 inches long on the prepared baking sheet. Wetting your hands slightly prevents the dough from sticking.
6. Bake for 25 minutes, or until the log is firm to the touch. This first bake sets the shape for slicing.
7. Remove from the oven and let cool for 10 minutes. Then, slice the log diagonally into 1/2-inch thick pieces. Tip: A serrated knife works best for clean cuts.
8. Lay the slices cut side down on the baking sheet and bake for another 10 minutes. Flip them over and bake for an additional 10 minutes until golden and crisp.

Perfectly crisp with a hint of citrus and a nutty backbone, these biscotti are a testament to the beauty of simple ingredients. Serve them alongside a dark roast coffee or dip them in melted dark chocolate for an extra indulgent treat.

Wholesome Buckwheat Granola Bars

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first made these Wholesome Buckwheat Granola Bars. They’ve since become a staple in my kitchen, perfect for those busy mornings or as a quick snack.

Ingredients

• 1 cup buckwheat groats – I love their nutty flavor and how they add a nice crunch.
• 1/2 cup almond butter – Creamy and rich, it’s the glue that holds everything together.
• 1/4 cup honey – For that natural sweetness we all crave.
• 1/2 cup dried cranberries – A little tartness balances the sweetness perfectly.
• 1/4 cup chia seeds – They’re not just for pudding; they add a great texture here.
• 1 tsp vanilla extract – A dash of vanilla makes everything better, don’t you think?
• A pinch of salt – Just to enhance all the flavors.

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix the buckwheat groats, dried cranberries, and chia seeds until well combined.
3. In a small saucepan over low heat, warm the almond butter, honey, vanilla extract, and salt until it’s smooth and easy to stir. This should take about 2-3 minutes.
4. Pour the warm almond butter mixture over the dry ingredients and stir until everything is evenly coated. Tip: If the mixture seems too dry, add a tablespoon of warm water to help bind it.
5. Transfer the mixture to the prepared baking pan and press down firmly with the back of a spoon or your hands to compact it. Tip: Wetting your hands slightly can prevent sticking.
6. Bake for 15 minutes, then remove from the oven and let it cool completely in the pan. Tip: For cleaner cuts, chill the bars in the fridge for an hour before slicing.
7. Once cooled, lift the bars out of the pan using the parchment overhang and cut into your desired size and shape.

Crunchy yet chewy, these granola bars are a delightful contrast of textures. The buckwheat and chia seeds add a satisfying crunch, while the almond butter and honey bring a comforting chewiness. Try drizzling a little extra honey on top before serving for an extra touch of sweetness.

Delicate Buckwheat Vanilla Cupcakes

Many of you have asked for a gluten-free cupcake that doesn’t compromise on flavor or texture, and I’m thrilled to share my Delicate Buckwheat Vanilla Cupcakes. Inspired by a rainy afternoon spent experimenting in my kitchen, these cupcakes are a testament to the magic of simple ingredients coming together beautifully.

Ingredients

• 1 cup buckwheat flour (I love its nutty flavor, but make sure it’s fresh for the best taste)
• 1/2 cup granulated sugar (for a slightly healthier version, I sometimes use coconut sugar)
• 1/4 cup unsalted butter, softened (room temperature is key for a smooth batter)
• 2 large eggs (I prefer room temp eggs here for easier mixing)
• 1 tsp vanilla extract (the real deal, please—no imitations)
• 1/2 cup milk (any kind works, but I’m partial to almond milk for a dairy-free option)
• 1 tsp baking powder (make sure it’s fresh to ensure a good rise)
• A pinch of salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. This ensures even baking and easy cleanup.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into your batter.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Adding eggs one at a time ensures they’re fully incorporated.
4. Alternately add the buckwheat flour and milk to the butter mixture, starting and ending with the flour. This method helps prevent the batter from becoming too thick or too thin.
5. Stir in the baking powder and salt until just combined. Overmixing can lead to dense cupcakes, so be gentle.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after 15 minutes to avoid overbaking.
8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from becoming soggy.

So, there you have it—cupcakes that are as delightful to eat as they are to make. The buckwheat gives them a unique, slightly earthy flavor that pairs wonderfully with the vanilla, and their texture is surprisingly light. Try topping them with a dollop of whipped cream and fresh berries for an extra special treat.

Rustic Buckwheat Sourdough Bread

Remember those chilly mornings when all you crave is a slice of warm, hearty bread? That’s exactly what inspired me to perfect this Rustic Buckwheat Sourdough Bread recipe. It’s a game-changer for anyone looking to add a nutty, wholesome twist to their baking repertoire.

Ingredients

• 1 cup buckwheat flour – I love its earthy flavor, but make sure it’s fresh for the best taste.
• 2 cups bread flour – The high protein content is key for that perfect chew.
• 1 cup active sourdough starter – My kitchen secret for that tangy depth.
• 1 1/2 cups warm water (about 85°F) – Just right to wake up the yeast.
• 1 1/2 tsp sea salt – I swear by the subtle complexity it adds.
• 1 tbsp extra virgin olive oil – My go-to for a tender crumb.

Instructions

1. In a large bowl, whisk together buckwheat flour and bread flour to ensure an even blend.
2. Add the active sourdough starter and warm water to the bowl, mixing until just combined. Tip: Let it rest for 30 minutes to autolyse, improving gluten development.
3. Stir in the sea salt and extra virgin olive oil until the dough comes together.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks, a dab of oil on your hands works wonders.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature (about 75°F) for 6 hours, or until doubled in size.
6. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
7. Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife. Tip: Scoring controls the bread’s expansion, so don’t skip this step.
8. Transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
9. Remove the lid and bake for another 15 minutes, or until the crust is deep golden brown.

After baking, the bread boasts a crispy crust with a moist, airy interior, perfect for slathering with butter or avocado. A slice of this with your morning coffee? Absolutely divine.

Summary

You’ve just discovered a treasure trove of gluten-free goodness with these 20 nutritious buckwheat flour recipes! Whether you’re a seasoned gluten-free baker or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!