Gluten-free Buckwheat Flatbread
Love the nuttiness and slight bitterness of buckwheat? Looking for a gluten-free bread for your sandwiches, dips and morning toast? This recipe is for you.
I’m only about 80 to 90% gluten-free. Have you heard of such a thing? I’m sure there are some people out there who can relate to this. But, of course, the purists would insist there is no such thing as almost gluten-free; one either is or isn’t.
I have been baking gluten-free as much as possible, forgoing bread almost everyday but I do give in to the occasional good sandwich or irresistible slice of pie every once in a while.
I think that qualifies me as almost gluten-free.
Although my gluten strike has not been all that draconian, I have missed bread terribly. So I made this easy and quick flatbread which I’ve eaten as breakfast toast as well as burger bun. I cut the already thin bread open into even thinner slices and spread some cream cheese and honey on it. The flavor was a mix of bitter nuts, fresh cream and nectar. Enough said!
Gluten-free Buckwheat Flatbread Recipe
Makes 4 breads (about 6 inches in diameter)
1 (1/4-ounce) packet active dry yeast
2/3 cup warm water
1 cup buckwheat flour
1 ½ cups millet flour
½ teaspoon salt
1 teaspoon brown sugar
1 egg yolk
2 tablespoons olive oil
In a small bowl, dilute the active dry yeast in the warm water. In a medium mixing bowl, combine the flours, salt and sugar. Add the diluted yeast and egg yolk to the flours. Gather the dough in your hands into a ball. If necessary, add a few tablespoons of warm water, one at a time.
On a lightly floured surface, divide the dough into four small balls and flatten them into discs, about 4 inches wide. Cover with plastic wrap and a towel and let rest 15 to 30 minutes.
Heat a medium cast iron or non-stick skillet over medium heat for about 5 minutes.
Brush the dough discs with olive oil and flatten them more until they’re about 6 inches in diameter.
Transfer the breads, one at a time, to the skillet. Cook until browned and cooked, 2 to 3 minutes per side.
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Cinnamon-Girl — 05/22/2010 @ 12:39 am
I have yet to bake with buckwheat! I'm inspired! It looks like whole wheat. I went totally gluten-free for six months a year and a half ago. I have periods of time when I can avoid it but then I start craving bread! I can definitely relate.
Katie@Cozydelicious — 05/22/2010 @ 2:45 am
This flatbread looks great. I love buckwheat and I've also been using millet flour lately and loving that too. Yum!
Angie's Recipes — 05/22/2010 @ 4:51 am
I adore the buckwheat and always like to add a portion to the bread dough or the pancakes. Must try with the flatbread too next time.
Wish you a lovely weekend!
Angie
♥peachkins♥ — 05/22/2010 @ 9:33 am
Wow, this looks fantastic specially with butter..
blowing peachkisses
The Peach Kitchen
peach and things
Bryan — 05/22/2010 @ 11:49 am
I have been planning to make flat bread for awhile, but have been really busy and maybe a little afraid. This one looks great!
Nisrine Merzouki — 05/23/2010 @ 2:17 am
Thank you, thank you. Have a lovely weekend!
El — 05/23/2010 @ 3:02 am
Looks healthy and delicious!
Camilla Baker — 05/23/2010 @ 4:17 am
These look yummy! I don't have any reaction to gluten, wheat or anything really so I am slack at walking down this road, however I do get requests for gluten free with catering so I'l going to try this recipe as I do love buckwheat- thanks!
CornerCaffe — 05/23/2010 @ 12:51 pm
Looks great! Thanks for sharing…
M D — 05/23/2010 @ 1:49 pm
Looking great. Love the fact that they are gluten free and healthy too!!!
Mary — 05/23/2010 @ 4:07 pm
I have never baked with buckwheat but Uou've inspired me to give this a try. Your bread looks wonderful. I hope you are having a great day. Blessings…Mary
Mademoiselle Poirot — 05/23/2010 @ 7:47 pm
Mmmm, that sounds really good, especially since I'm trying to go a bit easy on all the bread… Will have to try it. Thanks for sharing, Love from London x
Rosa's Yummy Yums — 05/23/2010 @ 10:07 pm
Very healthy and flavorful! A great idea.
Cheers,
Rosa
Barbara — 05/23/2010 @ 10:33 pm
My grandpa used to make the best buckwheat pancakes and we all still use his recipe. Have been meaning to post it. Your buckwheat flatbread looks great…bet it has a lot of flavor!
elra — 05/24/2010 @ 5:23 pm
Oh my gosh Nizrine, I love love love buckwheat, I use it a lot for making savory crepe, sometimes I'll use it to make cake, but never bread. This is inspiring, thank you.
My Owl Barn — 05/24/2010 @ 8:30 pm
I generally eat it for lunch with some spicy potato curry or whipped yogurt. Love it's flavor! Have a great day!
sak — 12/10/2010 @ 8:10 am
exelant ideas the gluten free foods keepit up thank you
nic — 04/28/2013 @ 11:43 am
i just made 2 of these to accompany a salad and some mung bean dip, and i substituted oat flour for the millet flour. it was fast and easy, i loved the nutty flavor, and it was dense and chewy. thank you!
Nisrine replied: — April 29th, 2013 @ 7:06 am
Glad you liked it. Thank you for the feedback.