Gluten-free Buckwheat Flatbread

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 every day but I do give in to the occasional good sandwich or an irresistible slice of pie every once in a while.

I think that qualifies me as almost gluten-free.

Gluten-free Buckwheat Flatbread

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 a 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 pieces of bread (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 bread, one at a time, to the skillet. Cook until browned and cooked, 2 to 3 minutes per side.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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