I had the pleasure to make the acquaintance of Savita from Chef De Home last week and subsequently stumbled across her recipe for Buckwheat Puffs.
I think a lot of things happen by chance or fate or good karma, but I was using the deep fryer that night for a chicken recipe , so I thought I would take the opportunity to attempt to make these puffs.
Managing with the last 1/2 cup buckwheat flour that I had, I quickly made a small batch and rolled the dough (between two sheets of baking paper).
I surprised myself that I was not only able to get them to puff but more amazing I managed to make one resembling a map of Australia. (You might have to squint your eyes to see this).
Thumbs up from this household for these fried puffs.
I will definitely be making them again as they were crisp and easy to make.
Buckwheat flour has a distinct nutty flavour and I also use it for a Buckwheat Bread and Galettes (French Savoury Crepes).
Eating and cooking gluten free has had many positive spin offs. Not only do you learn to cook with a wider range of products such as Buckwheat Flour but you also learn to draw on recipes from diverse cultures and cuisines. Thank you Savita.
I hadn’t made this Buckwheat Bread for some time now probably because we had found a store bought gluten free bread that was both palatable and made ‘good’ sandwiches. But I decided to revisit it when the buckwheat flour made its way to the front of the pantry.
It is easy to make because there is no proving time and it always comes out looking quite beautiful. I also love the almost nutty flavour of this recipe and it works well fresh and toasted.
I know this one is a winner because 24 hours later there is only one slice left.
1 ½ cups gluten-free plain flour
½ cup buckwheat flour
3 teaspoons gluten-free baking powder
½ teaspoon salt
2 tablespoons caster sugar
2 egg whites
1 cup reduced fat milk
½ cup vegetable oil
2 tablespoons seed mix with pine nuts ( I used sunflower seeds)
- Preheat oven to 180 /160 fan-forced. Grease a 6 cm deep, 9 cm x 19 cm base loaf pan.
- Sift flours, baking powder and salt into a large bowl. Stir in sugar. Using an electric mixer, lightly beat egg whites until just frothy. Stir in milk and oil. Add egg white mixture to flour mixture. Beat for 2 – 3 minutes or until smooth.
- Pour mixture into a prepared pan. Smooth top with spatula. Press seed mix lightly into mixture. Bake for 50 – 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
( I have varied the flours to 1 ¼ cup gf plain flour and ¾ cup buckwheat flour. Also can be cooked in a tray or lamington pan to make a focaccia style bread)
If you find yourself in Paris or Brittany, then you will find yourself in gluten free food heaven – Galettes Bretonne, Galettes Sarrasin, Galettes Ble de Noir.
They are relatively cheap, very filling and everywhere. When we travelled with our two teenagers to Paris in December last year, we had no qualms about them finding their own lunch or dinner. We always knew that they could fall back to a Galette at a cafe for a gluten free meal.
Our favourite galette cafe was Breizh Cafe ( http://breizhcafe.com/fr-breizh-cafe-paris.html ). In their Deli next door you can get a pack of galettes to take home. As we were staying in an apartment, these galettes were a great breakfast or a back up for dinner in the apartment.
I have included two recipes below for you to experiment with as well as a link to two David Lebovitz sites about galettes in Paris.
I make them for breakfast for my son on my Breville Crepe Creations and any extras can be frozen with a sheet of glad bake in between.
NB Traditional Galettes are made with buckwheat only.
Buckwheat Galettes – Galettes Sarrasin
4 oz milk
2 oz buckwheat flour
- Put ingredients into a bowl and whisk until smooth.
- Pour 1/3 to ½ cup of batter onto prepared crepe maker and spread with batter spreader.
- Cook until galette starts to brown.
- Turn galette over and cook on other side.
Traditionally galettes are savoury crepes filled with any combination of fried egg, cheese, ham, mushrooms, edges folded in to make a square exposing the ingredients, placed under a grill to melt the cheese. Can be also used as wraps.
1/2 cup buckwheat flour
1 cup rice flour
Place eggs and flours into a metal bowl. Whisk eggs and slowly add milk until mixture is a runny paste. Leave to stand for 15 minutes and recheck consistency. Buckwheat absorbs large amounts of liquid. Cook in a crepe pan and use with sweet or savoury fillings. Fold and place under grill to melt the cheese.
(Recipe from Against the Grain September 2012, Coeliac Queensland)