Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)

This gloriously flaky gluten-free pie crust recipe rivals a wheat crust! It’s super flavorful thanks to whole food ingredients: sweet rice, oat, and millet flours plus flax or chia seed (no xanthan gum!). A couple of classical pastry techniques make it easy to work with and give it extra layers.

I’ll show you how to use these ingredients and techniques to get the flakiest GF pie crust, plus how to shape and blind bake it for all your pie needs. Use it in sweet and savory pies, tarts, galettes, quiches and turnovers.

Looking for a flaky gluten-free pie crust that tastes like it was made with wheat flour? I’ve spent years developing a recipe that tastes and feels like a whole wheat pie crust – buttery, flaky, and full of flavor.

Here’s why this recipe is (IMHO) the best gluten-free pie crust out there:

It’s super flaky and easy to work with. It can be rolled out, fluted, weaved, and crimped with ease.
It’s made from whole-grain gluten-free flours that add nutritional value and loads of flavor. As a bonus, you don’t need to source a particular flour blend to make it!
It’s free of xanthan gum, which some folks are intolerant of (plus it just sounds icky!)
You’ll feel like a professional pastry chef while you make it! I’ll show you a couple of classic pastry techniques that create layers upon layers of flaky goodness.
It can easily be made dairy-free and vegan by using plant butter.
You can use it to make pies, savory tarts, galettes, and quiche.

A Decade of Great Gluten-Free Pie

This is *not* the simplest gf pie crust recipe out there. More conventional recipes rely on storebought gluten-free all-purpose flour blends that are loaded with starches and gums and don’t have much nutritional value. They may be easy to make, but they tend to bake up pale, bland, and pasty.

My recipe starts with whole-grain gluten-free flours, enough starch to make the dough easy to work with, and flax or chia seed instead of any gums. It’s one of the more advanced recipes in my book and on my site due to the number of flours and starches it uses (5) and the techniques it requires (fraisage and turns). But I’ve been making it over and over for the past ~10 years with no changes. It’s very much worth the effort!

But don’t take my word for it. Here are a few things readers have said over the years in the comments section below:

Seriously the best gf pie crust I’ve found. It’s the only pie crust recipe I use anymore!

I just made this crust last night and it was the best gf crust I’ve made yet. The texture was fantastic and the dough was easy to work with.

The crust was great! I even got a “this takes just like regular dough!” So flaky and crisp. Can’t wait to try it again!

Singularly the best pie crust I have ever made.

Absolutely delicious! I used this recipe for two two-crust chicken pot pies, and the group I served them for loved them! One person commented that if this was how gluten-free tasted, then maybe they should go gluten free!

This pie crust is amazingly good. Buttery, nutty flavor; nearly as easy to handle as wheat dough; and a lovely fine flakey texture. I also appreciate the whole-grain ingredients, and the use of chia instead of gum.

You nailed this recipe!! It was perfectly buttery, flaky magic! I can’t get over how amazing it is! This will forever be my go to gf pastry dough!

I’ve recently added a few ingredient options to make this pie crust recipe more accessible (such as using pre-ground flax seed instead of having to grind your own chia seed). I’ve updated the post with beautiful process photos that Sarah helped me shoot for my book.

Would you like some gluten-free apple quince lattice pie?

GF Pie Crust Video

My friends Nadia and Rob made a dreamy video of this pie crust (the teff flour version used for a plum frangipane galette from my book). You can see how the dough comes together between 7 minutes and 12 minutes in the video!

https://youtube.com/watch?v=766lfjVfN3I%3Ffeature%3Doembed

Ingredients & Substitution Suggestions

I’ve tested this recipe with many different combinations of gluten-free flours and starches and this combination makes the flakiest, easy to work crust. I’ve added substitution suggestions in case of dietary restrictions or trouble sourcing ingredients. Substitute by weight for best results!

I use Bob’s Red Mill flours but any brand should work. You can find these at most well-stocked grocers.

Sweet rice flour adds stickiness and a neutral flavor.
Sub any GF AP blend (Bob’s Red Mill 1 to 1 is recommended as it uses sweet rice flour as its base).
Sub any GF AP blend (Bob’s Red Mill 1 to 1 is recommended as it uses sweet rice flour as its base).
Oat flour adds tenderness and a creamy / nutty flavor.
Sub sorghum flour.
Sub sorghum flour.
Millet flour adds a buttery flavor and keeps the crust delicate.
Sub sorghum flour, or for a stronger flavor use buckwheat or teff flour.
Sub sorghum flour, or for a stronger flavor use buckwheat or teff flour.
Cornstarch makes the crust shatteringly crisp.
Sub more tapioca flour (though cornstarch works best!)
Sub more tapioca flour (though cornstarch works best!)
Tapioca flour makes the dough extensible (aka stretchy) so it’s easy to work with.
Sub arrowroot flour.
Sub arrowroot flour.

Ingredients: Sweet rice, oat, and millet flours, tapioca flour, cornstarch, salt, sugar, ground chia seed / flax seed, butter, ice water, buttermilk / yogurt / vinegar (for acidity)

Other Ingredients

Butter makes the crust rich and tender. For best results, use a high-quality European-style butter with a high fat content such as Kerrygold, Vermont Creamery, or Straus.
Ground flax seed or chia seed add stickiness that make the dough smooth and pliable. For the most attractive crust, use golden flax or white chia seed. These take the place of the usual xanthan gum that’s in most recipes.
Sub 1/2 teaspoon xanthan gum.
Sub 1/2 teaspoon xanthan gum.
Salt and a little sugar sharpen the flavors and promote browning. No need to omit the sugar if using this in a savory recipe; it just enhances the flavor and doesn’t add much sweetness.
Sub maple sugar or coconut sugar.
Sub maple sugar or coconut sugar.
Vinegar or lemon juice add acidity that keep the dough tender and prevent it from shrinking as it bakes.
Yogurt or buttermilk can also be used to add acidity – these make extra lovely dough since they add a little protein as well!
Yogurt or buttermilk can also be used to add acidity – these make extra lovely dough since they add a little protein as well!
Ice water brings the dough together.
Sub chilled water.
Sub chilled water.

GF crusts made with buckwheat flour (top) and teff flour (bottom) – see variations in the recipe notes below!

What Makes this Pie Crust so Flaky?

Unlike most gluten-free pie crust recipes out there, my version uses two techniques to get big, tender flakes similar to a rough puff pastry.

Fraisage: scraping portions of dough along the counter
Turns: rolling the dough out and folding it up over itself

When we leave big chunks of cold butter in the dough, these methods form the butter into long, wide sheets encased within multiple layers of dough.

When the cold dough hits the heat of the oven, the butter sheets let off steam which raise the layer of dough above it.

The process is downright magical and will make you feel like a badass pro baker when you pull your masterpiece from the oven. The photos below show these methods in action!

GF Strawberry Rhubarb Galettes with vanilla and rose in a flaky AF crust

How to Make a Gloriously Flaky Gluten-Free Pie Crust

This recipe makes enough dough for a single crust 9-inch pie or a 10-inch tart or galette. Double the recipe if you’re making a double-crust pie such as this apple pie with a cut-out crust or a lattice pie.
This recipe takes several hours to complete, but much of the time is inactive chilling time (for both you and the dough!)
If you can, make the dough a day ahead. It gets smoother and more workable as the flours absorb moisture in the fridge. It can also be popped in a freezer-safe bag and frozen for up to a year.

By Hand

Squeeze the dough; it should hold together easily without feeling overly wet or sticky, and there should be large pea-sized butter pieces throughout. Note that the dough should feel more moist than a wheat flour dough.

Fraisage

Turning the dough (i.e. rolling it out and folding it over itself) is the method used to make croissants, puff pastry, and danish pastry.
Here it builds extra flaky layers and it also makes the dough more smooth, pliable, and easy to work.

Whichever method you’ve used (by hand or in a food processor), use a rolling pin to begin to press and roll the dough into a large 1/4-inch thick rectangle or oval. The dough will crack and tear at first and that’s ok – just smush it back together. Periodically dust the dough with oat flour, sweeping excess flour away with a dry pastry brush.

Shape the GF Pie Crust

Prick the bottom of the crust all over with the tines of a fork. This keeps it from puffing up in any one spot. Chill the crust until firm, 30-60 minutes, or cover and chill for up to 1 day. You can also freeze the crust at this point, but if using a glass pie pan, don’t put it straight into a hot oven as it could shatter.

Blind-baking this GF pie crust before adding the filling is the key for a crisp, golden crust and smooth filling, like in this gluten-free quiche recipe.

Blind-Baking

Blind-baking a pie crust means baking it for a time before you’ve added any filling. This method works best for custard-based pies where the filling takes less time to bake than the crust, such as quiche or pumpkin pie.

Step 1: Place a piece of parchment paper in the chilled crust and fill to the top with pie weights or dried beans. Place the crust on a rimmed baking sheet (to make it easy to maneuver and catch any buttery drips) and bake in the lower third of the oven at 400ºF.

Step 2: Bake the crust for 15-30 minutes (shorter for a metal pan, longer for a glass pan), until the crust will hold its shape when you lift off the parchment. Carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 8-12 minutes longer (for a parbaked crust) or until deeply golden, 15-20 minutes (for a fully baked crust).

Step 3: If there are any holes or tears in the dough, use the saved scraps of dough to patch them before adding the filling, baking for a few more minutes post-patching.

TBG Tip: To keep the crust extra-crisp, brush the hot crust with a little bit of beaten egg white, then return to the oven for a minute or two. This creates a barrier between crust and filling, keeping the crust crisp for a couple of days after baking.

Congratulations, you’re now ready to fill and bake your gluten-free pie crust!

This gluten-free stone fruit galette is the epitome of easy summer baking.

Allergy-Friendly Variations

Use vegan butter in place of the butter, and decrease the salt if the butter is salty. I like Miyoko’s cultured vegan butter the best. Or get the recipe for a version made with coconut oil in my book!

Grain-Free / Paleo Pie Crust

Get the recipe here for a paleo crust made with almond and cassava flours!

Adorable GF Strawberry Rhubarb Galettes with vanilla and rose

How to use your perfect gluten-free pie crust

Some of my favorite pie recipes wrapped up in this buttery gf pie crust goodness!

Sweet

Enjoy the fall flavors of this GF butternut squash quiche with goat cheese and sage.

Savory

Gluten-free apple quince lattice pie topped with dreamy vanilla ice cream

The Flakiest Gluten-Free Pastry Recipe

However you enjoy this gluten-free pie dough recipe – savory or sweet, in a pie, tart, quiche, or galette – I hope you love its flaky, buttery goodness. As always, feel free to leave any questions or comments in the notes below.

Happy baking, friends!

A dreamy GF apple galette with flaky buckwheat crust and maple walnut frangipane. *Drool emoji!*

Print Recipe
Pin Recipe

This gloriously flaky gluten-free pie crust recipe rivals a wheat crust! It’s super flavorful thanks to whole food ingredients: sweet rice, oat, and millet flours plus flax or chia seed (and no xanthan gum!). It’s extra flaky and easy to work with thanks to a couple of classical pastry techniques: fraisage and turning the dough.

Adapted from my award-winning cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.

servings (one 9-inch pie crust)

(from 1 cup ice cubes filled with cool water)
(78 g) sweet white rice flour (preferably Mochiko brand)*
+ 2 tablespoons (35 g) GF oat flour (preferably Bob’s Red Mill)*
(35 g) millet flour (preferably Bob’s Red Mill)*
(30 g) cornstarch*
(15 g) tapioca starch/flour*
(15 g) finely ground golden flax seed or white chia seed (I grind mine in a coffee grinder)
(15 g) sugar (granulated, maple, or coconut)
fine sea salt
(115 g) cold, unsalted butter (preferably European-style such as Straus, Kerrygold, or Vermont Creamery), sliced ¼-inch thick
apple cider vinegar or lemon juice**

Make the dough (by hand)

In a large bowl, combine the sweet rice, oat, and millet flours with the cornstarch, tapioca flour, ground flax or chia seed, sugar, and salt.
Scatter the butter pieces over the top, and work in the butter with a pastry blender or your fingers until the mixture resembles gravel, with lots of butter chunks the size of almonds or large peas.
Stir together 6 tablespoons of the ice water, drained, with the apple cider vinegar or lemon juice. Sprinkle the water into the flour mixture 1 tablespoon at a time, tossing the dough with a flexible silicone spatula to moisten it evenly.
Fraisage the dough: dump the crumbly dough out onto a clean counter or work surface. Working quickly in order to keep the butter cold, use the heel of your hand to scrape portions of dough across the counter.
Use a metal bench scraper to scrape up the dough and gather it into a ball. Flatten it into a disk and wrap the dough in plastic wrap, a plastic bag, or beeswax wrap. Chill until firm, 30-60 minutes or up to 24 hours.

Make the dough (in a food processor)

If using a food processor, combine the flours and starches, sugar, salt, and ground chia / flax seed in the bowl of a food processor. Scatter the butter pieces over the flours but don’t pulse just yet! Stir together 6 tablespoons of the ice water, drained, with the vinegar or lemon juice.
Open the feed tube and pour in the ice water in a slow and steady stream as you pulse the mixer. Squeeze the dough; it should hold together easily without feeling overly wet or sticky, and there should be large pea-sized butter pieces throughout. Gently pulse in more ice water by the teaspoon until this texture is achieved. Note that the dough should feel more moist than a wheat flour dough.
Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, a plastic bag, or beeswax wrap and chill until firm, 30-60 minutes or up to 24 hours. It’s not necessary to fraisage the dough if using this method since the butter gets broken down into smaller pieces.

Turn the Dough

Whichever method you’ve used (by hand or in a food processor), remove the dough from the fridge, unwrap, and place it on clean work surface dusted lightly with oat flour. If the dough is very cold, it may need to soften for 5-10 minutes to make it easier to roll. (Note that if you don’t have a metal bench scraper to move the dough around, it’s best to roll out the dough on a sheet of parchment paper.)
Using a rolling pin, begin to press and roll the dough out into a large ¼-inch thick oval. The dough will crack and tear at first and that’s ok, just smush it back together. Periodically dust the dough with oat flour, sweeping excess flour away with a dry pastry brush. Use the bench scraper to flip the dough over occasionally, dusting the dough with flour to keep it from sticking.
As you work, if the butter starts to soften or stick to the surface, pop it back in the fridge to firm up for 5-10 minutes.
Once the dough is rolled out to ¼-inch thickness, fold it in thirds like folding a letter. Then fold it in thirds the other way. Flatten the folded dough slightly, re-wrap, and chill until firm, 30-60 minutes or up to 24 hours.
Repeat the turning process one more time. The dough will become more and more cohesive and pliable as you work with it, which will make it easier to shape and help it bake up tender and flaky.
Wrap the dough and chill it again until firm, 30-60 minutes and up to 2 days. Or freeze the dough for up to 1 year until ready to use.

Shape the crust

Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12-inch circle, dusting the dough lightly with oat flour flour as needed, rotating and flipping it to prevent it from sticking.
Ease the dough into a 9-inch glass pie plate, fit it into the corners, and trim it to a 1-inch overhang. (Save the scraps to patch any tears in the dough post-parbaking.) Fold the overhang of the crust under itself, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand.
Prick the bottom of the crust all over with the tines of a fork (this is called “docking”). Chill the crust until firm, 30-60 minutes (or cover and chill for up to 24 hours, or freeze for up to several months.)

Blind-Bake

Position a rack in the lower third of the oven and preheat to 400ºF.
Place the chilled crust on a rimmed baking sheet. Line it with a piece of parchment paper, and fill to the top with pie weights, dry beans, or clean pennies, gently pressing the weights into the sides and corners of the crust.
Proceed with your pie recipe!

*Flour Substitutions (by weight):

Can sub for sweet rice flour: gluten-free all-purpose flour (such as Bob’s Red Mill 1 to 1)
Can sub for oat flour: sorghum, chestnut, or light buckwheat flour
Can sub for millet flour: sorghum, teff, or buckwheat flour
Can sub for cornstarch: more tapioca flour
Can sub for tapioca flour: arrowroot flour

**Variation with buttermilk (my favorite!):

Omit the vinegar. For the liquid in the recipe, stir together 4 tablespoons cold buttermilk with 4 tablespoons of ice water. Proceed with the recipe, adding more ice water if needed to moisten the dough after all the buttermilk mixture has been added.

**Variation with yogurt:

Omit the vinegar. For the liquid in the recipe, stir together 2 tablespoons plain yogurt (any kind will do – dairy or plant-based) with 6 tablespoons of ice water. Proceed with the recipe, adding more ice water if needed to moisten the dough after all the yogurt mixture has been added.

Variation with sorghum flour:

Omit the millet flour, using 1/4 cup (30 g) sorghum flour in its place.

Variation with buckwheat flour or teff flour:

Omit the millet flour, using 1/4 cup + 2 tablespoons (45 g) buckwheat flour or teff flour and decreasing the oat flour to 1/4 cup (25 g).

Vegan gluten-free pie crust variation:

Paleo pie crust variation:

See the recipe here!

A few notes on timing:

10 minutes to mix and fraisage the dough
30 minutes to chill
10 minutes to do the first turn
10 minutes to do the second turn
10 minutes to roll out the dough, get it in the pan, shape it, and dock it
30-40 minutes to par-bake the crust

I like making this crust at least 1 day ahead to ease prep on the day of baking and to allow it to absorb moisture which results in a more smooth, flaky crust.

The dough can be made ahead, wrapped, and chilled for up to 2 days or frozen for up to 1 year.
The shaped crust can be made ahead (baked or unbaked), wrapped, and chilled for up to 2 days or frozen up to 1 year.

Nutritional values are based on one of eight servings.

These crispy buckwheat cookies can be whipped up in less than 30 minutes and taste so good! These make an easy breakfast, an anytime snack, and even great holiday treats! Gluten-free and dairy-free too. I also teach you how to make your own buckwheat flour at home with a blender – which is really way easier than it sounds!

What is Buckwheat?

In case you’re new to buckwheat, it has nothing to do with wheat despite its name; in fact, it is actually a seed, and a superfood at that, but the best part is that it’s gluten-free. Which means that my husband Juan (who is Celiac and reacts badly to gluten) can eat it.

The reason why people tend to confuse buckwheat as a grain, instead of the seed that it really is, is because buckwheat groats are uniquely triangular seeds that look uncannily like grains. In fact, buckwheat is often known as a “pseudocereal” because the seeds can be cooked in similar ways to cereals (such as making buckwheat porridge in the same way you would cook oatmeal).

With its own nutty flavor, buckwheat can be an acquired taste, but once you get used to it, you’ll start to enjoy it no end! It’s also a good source of fiber and that alone is reason enough to add it to your diet!

Cooking with Buckwheat

I’d bought a pack of buckwheat groats a month ago, but apart from using it to make buckwheat porridge, I didn’t exactly know what else to do with the rest of the groats.

Get delicious GLUTEN-FREE recipes each week!

So, back to my pack of buckwheat groats. I’d read somewhere on the internet before that it was super simple to grind the groats into flour, and given that the flour costs twice as much as groats, I figured I’d just put my trusty blender to use and create my own buckwheat flour.

Making Homemade Buckwheat Flour

Here’s how to make your own buckwheat flour: place half a cup of buckwheat groats in your blender at a time, and blend until you get a super fine flour (about 45 seconds).

Repeat until you’ve gotten all the flour that you need. You’ll get this greyish white flour that is so incredibly fine – super super simple! Of course, a heavy-duty blender like this one makes things so much easier. It’s ridiculously easy; and for that, I’ll never ever buy buckwheat flour in the future if I have groats to grind.

I wanted to make cookies with my freshly ground homemade buckwheat flour, and to my surprise they were really very easy to make.

These delicious buckwheat cookies are incredibly crispy on the outside and slightly soft on the inside. These are really crazy good, but best of all, can be whipped up in a jiffy (even taking into account the groats-grinding time!). I love that these gluten-free buckwheat cookies have such a distinct flavor – they have a uniquely earthy taste that’s so beautiful and makes them stand out from normal cookies.

If you haven’t tried baking with buckwheat flour yet, now’s the time to do so, and this is the perfect recipe to try! Buckwheat flour honestly makes a wonderful gluten-free alternative to normal wheat flour, gives your baked goods a deliciously earthy flavor, and definitely is very easy to work with!

Why This Recipe Works

Simple Ingredients: The ingredients required for these gluten-free buckwheat cookies recipe are easily accessible at the local grocery store (nothing fancy required!).
Easy to Make: Preparing the cookie dough is as simple as mixing the wet ingredients with the dry ingredients, and then rolling the dough into small balls that we flatten before baking.
Incredible Texture: I just love how crispy these cookies are on the outside, and then beautifully soft on the inside. They’re perfect for breakfast, teatime or an anytime snack.
Totally Gluten-Free and Dairy-Free: The best part is that this great recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy these delicious buckwheat cookies without worries.

Ingredients You’ll Need + Notes/Substitutes

Sugar: I used white sugar in this buckwheat cookies recipe, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer (bear in mind that the darker the color of the sugar, the darker the cookie dough will be and the darker the final color of the baked cookies.) If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweeter (which is a 1:1 sugar substitute with zero glycemic index and will not raise your blood sugar).
Coconut Oil: I like using refined coconut oil for baking as it has a more neutral taste compared extra virgin coconut oil (which has a more pronounced coconut flavor and smell). You can also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use either butter or ghee in equal quantities.
Egg: If you are allergic to egg, or would simply prefer to keep this recipe egg-free, you can substitute the egg with an egg-replacer, or aquafaba, or even a flax egg.
Homemade Buckwheat Flour: To make your own buckwheat flour, grind buckwheat groats in your high-speed blender 1/2 cup of groats at a time. (You should be able to get 1 1/2 cups of buckwheat flour from 1 1/4 cup of buckwheat groats.)
Buckwheat Flour Color: Depending on whether the buckwheat flour was ground from hulled buckwheat groats or groats with the hulls still on, the color of the buckwheat flour will vary. Hulled buckwheat flour is usually lighter in color compared to flour ground from groats with the hulls still.
Baking Powder: Since baking powder is the only leavening agent used in this recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

How to Make Buckwheat Cookies (Step by Step)

Preheat oven to 350F (180C) and line a large cookie sheet with parchment paper or a silpat.

Prepare Cookie Dough

In a large bowl, beat the sugar and softened coconut oil together, then add in the egg and mix until combined. Add buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.

Form Cookie Dough Balls

Using a cookie scoop, scoop out 1 heaping teaspoon of dough per ball and roll the dough between the palms of your hands. You should be able to get approximately 12 cookie dough balls.

Arrange Balls on Lined Baking Sheet

Place the balls of cookie dough evenly separated on the prepared baking sheet.

Flatten the Dough

Use your fingers to gently press down on the balls and flatten them slightly.

Bake the cookie dough for 10 to 12 minutes or until the bottom of the cookies are golden brown.

Cool and Enjoy!

Allow the cookies to cool for at least 10 minutes before removing them from the cookie sheet and placing them on a wire rack to completely cool down. Now it’s time to devour these delicious gluten-free buckwheat cookies!

Dish by Dish Tips/Tricks

Make Sure to Line Baking Sheet: I love using a silpat when making these buckwheat cookies because it ensures that the cookies do not stick to the baking sheet. I also really like the fact that a silpat is washable and reusable and can be used many many times. However, if you don’t own a silpat, simply line the cookie sheet with parchment paper instead.
Be Patient: Let these gluten-free buckwheat cookies cool for a few minutes on the sheet when they are just out of the oven before moving them over to a cooling rack to cool them completely. While it may require plenty of self-determination not to eat them straight out of the oven, allowing them to cool fully will let the cookies crisp up on the outside and ensure that they don’t break easily.
For Chocolate Buckwheat Cookies: To make a chocolate cookie recipe, you can substitute 1/4 cup of buckwheat flour with cocoa powder to the dry ingredients before making the dough and rolling into balls.
Optional Add-Ins: Feel free to fold a handful of chocolate chips into the cookie dough to make buckwheat chocolate chip cookies if you like.

Recipes FAQs

Why Are My Buckwheat Cookies Darker in Color?

Depending on whether the buckwheat flour was ground from hulled buckwheat groats or groats with the hulls still on, the color of the buckwheat flour will vary. Hulled buckwheat flour is usually lighter in color compared to flour ground from groats with the hulls still on. Naturally, the buckwheat cookies made from darker colored flour will turn out darker in color.

Is Buckwheat Gluten-Free?

Despite the word “wheat” in its name, buckwheat actually has nothing to do with wheat. In fact, it is actually a seed, and a superfood at that, but the best part is that it’s gluten-free, which means Celiacs, or those with gluten allergies or intolerances can also enjoy buckwheat without any issues.

How Do You Store these Cookies?

If not eating these cooking on the same day as baking them, you can store them in an airtight container at room temperature for up to 5 days.

Can I Freeze the Dough?

Yes you may prepare the dough before hand and then wrap the dough in various layers of plastic wrap before freezing it for up to 2 months. Let the dough thaw overnight in the refrigerator before rolling into balls and baking.

Gluten-Free Cookie Recipes You’ll Love

These crispy buckwheat cookies can be whipped up in less than 30 minutes and taste so good! They make an easy breakfast, an anytime snack, or even great holiday treats! Gluten-free and dairy-free too. I also teach you how to make your own buckwheat flour at home with a blender – which is really way easier than it sounds!

Preheat and Line Cookie Sheet: Preheat oven to 350F (180C) and line a large cookie sheet with parchment paper or a silpat.
Beat: In a large bowl, beat the sugar and softened coconut oil together, then add in the egg and mix until combined.
Add Dry Ingredients: Add buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.
Form Cookie Dough Balls: Using 1 heaping teaspoon of dough per ball and rolling the dough between the palms of your hands, you should be able to get approximately 12 cookie dough balls.
Arrange: Place the balls of cookie dough evenly separated on the prepared cookie sheet.
Flatten: Use your fingers to gently press down on the balls and flatten them slightly.
Bake: Bake for 10 to 12 minutes or until the bottom of the cookies are golden brown.
Cool: Allow cookies to cool for at least 10 minutes before removing them from the cookie sheet and placing them on a wire rack to completely cool down.

Sugar: I used white sugar in this buckwheat cookies recipe, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer (bear in mind that the darker the color of the sugar, the darker the cookie dough will be and the darker the final color of the baked cookies.) If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweeter (which is a 1:1 sugar substitute with zero glycemic index and will not raise your blood sugar).

Coconut Oil: I like using refined coconut oil for baking as it has a more neutral taste compared extra virgin coconut oil (which has a more pronounced coconut flavor and smell). However, if you are not lactose-intolerant, feel free to use either butter or ghee in equal quantities.

Egg: If you are allergic to egg, or would simply prefer to keep this recipe egg-free, you can substitute the egg with an egg-replacer, or aquafaba, or even a flax egg.

Homemade Buckwheat Flour: To make your own buckwheat flour, grind buckwheat groats in your high-speed blender 1/2 cup of groats at a time. (You should be able to get 1 1/2 cups of buckwheat flour from 1 1/4 cup of buckwheat groats.)

Buckwheat Flour Color: Depending on whether the buckwheat flour was ground from hulled buckwheat groats or groats with the hulls still on, the color of the buckwheat flour will vary. Hulled buckwheat flour is usually lighter in color compared to flour ground from groats with the hulls still.

Baking Powder: Since baking powder is the only leavening agent used in this recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 5 days.

Adapted from: Nami-Nami

Buckwheat flour cake with dates is gluten-free cake but it has a regular taste and consistency like regular cakes. If a cake is without something, it usually has something missing. Not sugary enough, sticky or dispersible, dry, etc. But this gluten free cake with buckwheat flour is not like these cakes.

It’s like a standard cchocolate cake. Unfortunately, it is not only its appearance, consistency and taste, but unfortunately also its calories. Don’t thiink of eating three or five slices thinking It’s made with date and gluten-free anyway. It is important to remember that sugar-free cake does not mean sugar-free cake. Sugar, regardless of its source, is sugar and is high in calories. Regardless of the source of flour, it is flour and is high in carbohydrates and calories. Don’t let the something-free cakes marketed as fit cakes make you overeat as if you’re not getting any calories at all. They can make you to take in more calories than you normally would.

The only advantage of cakes like buckwheat flour cake is that they allow you to get your calories from relatively better sources. For example, buckwheat and dates are high in calories, but they are also high in protein and fiber. You can make this cake with wheat flour and sugar and get the same consistency and flavor, but it will be less healthy regardless of the amount of calories. That’s why so don’t ask why I’m dealing with relatively expensive ingredients if I’m getting the same calorie anyway.

I used chocolate chips and hazelnuts to add action to the cake. You can remove them completely or use something else instead. For example, you can make your own cake by using ingredients such as walnuts, almonds, cherries, raspberries, white chocolate, orange peel or in combinations you want.

Serving : 6 Servings

3 eggs,
200 g of seedless dates,
1 cup of milk,
1/2 cup of neutral oil,
3 tablespoons of cocoa powder,
1 cup of buckwheat flour,
1 package of baking powder,
1 cup of chocolate chips,
1 cup coarsely ground hazelnuts.

Preparation

Take the dates and milk into the food processor and grind until you get a puree consistency,
Beat the eggs in a deep bowl,
Add the date and milk mixture and oil and whisk,
Add cocoa and baking powder and whisk,
Add the buckwheat flour gradually and whisk,
Add chocolate chips and hazelnuts and mix,
Pour the mixture into the oiled 20*26 cm oven dish and smooth the top,
Bake in a preheated oven at 180 degrees until the toothpick comes out clean.

In stock and ready to ship!

Product information

We happily embrace its health benefits but turn to it again and again for its bold, nutty flavor. Buckwheat flour is traditionally used in blini, but you can easily swap it for a small amount of regular flour in any recipe. Highlight the assertive taste in a pancake or crêpe recipe, or pair it with the rich, buttery flavor of shortbread.

Is buckwheat gluten-free?

Despite its name, buckwheat is a naturally gluten-free food.

Better for you

Why Organic Matters

Grown in nutrient-rich soil and without the use of synthetic pesticides or insecticides, our organic flours are better for the environment.

Why I’m an Organic Farmer

Meet Bob Baker, a fourth-generation farmer of 4 Generations Organic Farms in Alva, Oklahoma, and a grower for King Arthur organic flours.

Recommended recipes

To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth.
Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.
Fill as desired; serve warm.

Tips from our Bakers

View our privacy policy

Buckwheat cr*pes are made from buckwheat flour, which originated in Brittany. They are significantly darker in color and have a distinct flavor. Making the batter from a blender ensures that there is no lumps, but it also prevents the batter from overprocessing. For savory fillings, I like to fill them with chicken, mushrooms, and leeks, ratatouille, or flaked cooked salmon, lemon, and goat cheese. This is the place to go if you’re looking for a sweet crpe. To cover the bottom of the pan, begin by preheating a 10-inch skillet over medium heat.

Buckwheat flour is one that has a distinct flavor that can produce a spicy sensation. It has an earthy flavor, nutty aroma, and a slight bitter note. In this recipe, it is combined with all-purpose flour to create a mellow pancake.

What Is A Galette Bretonne?

Image Source: https://inspirations-cuisine.fr

A galette bretonne is a traditional French buckwheat crepe originating from Brittany. It is made with buckwheat flour and is usually savory, though it can also be filled with sweet ingredients. The crepe is usually filled with ham, cheese, eggs and other ingredients and then folded into a half-moon shape. It is a popular snack in France and is often served as an appetizer or main dish.

What Are Buckwheat Crepes Made Of?

Image Source: https://blogspot.com

Buckwheat crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made of buckwheat flour, which is a gluten-free grain that has a nutty flavor. The crepes are also made with eggs, milk, butter, and salt, and they can be filled with sweet or savory ingredients. To make them, the ingredients are combined and then the batter is cooked in a skillet to create thin, delicate crepes. The crepes can then be filled with a variety of ingredients and folded over or rolled up to enjoy. Buckwheat crepes are a delicious and healthy way to enjoy a variety of flavors.

French buckwheat crepes are a simple and delicious snack that is gluten free and has a nutty flavor. Chorizo, ham, and egg are combined for a classic crpe complete for a brunch or lunch. Affiliate links may appear in this post if our purchases qualify. More information on the policy can be found on the policy page. Because the recipe has a high egg content, buckwheat can be easier to digest in this recipe. If you prefer, thin out the mixture slightly by adding a little more flour, milk, and water. These are typically made using a crepe maker, which is also known as a billig.

The toppings on these naturally gluten-free French crepes are usually savory. You can make a delicious breakfast or lunch out of these classic ham, cheese, and egg recipes. In this Food 52 article, you’ll find a lot of ideas for using buckwheat as flour or groats. A crepe should be re-heated in a hot pan or stylus for about 30 seconds over medium heat. In a mixing bowl, add the cheese, ham, and egg. Fold the egg into two parts, with the yolk visible. To get as much grip on the sides as possible, press them down with a spatula.

GLPs are special types of crpes made with buckwheat flour rather than regular wheat flour. As a result, the galette is nutty and has a distinct texture. As a result, gluten-free galettes are also produced. Traditionally, galettes are served as a savory dish, which is topped with a variety of ingredients such as ham, mushrooms, spinach, and garlic. A galette’s high nutritional value makes it a nutritious and tasty choice for those on a budget. galettes are available as a snack or as a meal preparation dish. Whether you’re looking for a light lunch or a quick snack, the galette is an excellent choice. The galette is sure to become a staple of your diet because it has a distinct taste, texture, and numerous health benefits.

What Is A Galette Vs Crêpe?

Crpes are frequently topped with sweet condiments like caramel, cream, chocolate, and fresh fruit. Because it is frequently served as a dessert rather than a savory dish, it is significantly less dense than its predecessor. Gluten-free buckwheat flour is used to make galettes, which are typically savoury and contain no gluten.

kouign-amann (a buttery cake) made with apples, sea salt, caramel, cider, and the ever-popular crpe, a street snack, is one of the best things to eat in Brittany. savory fruits are called galettes in Brittany. When it comes to Brittany galettes, some people use sarrasin, or buckwheat, in addition to wheat flour.

A crostata or galette is the ultimate pleasure; the delicate pastry combined with the sweet, season-appropriate produce is a match made in heaven. The combination of a crostata and a galette is delicious, no matter what name you give it. Free-form pastry with rustic beauty and a simple, yet delicious flavor is the ideal way to demonstrate your baking skills. Whatever fruit is in season, whether it’s strawberries and peaches for summer or cozy autumn apples and pears for winter, you can make a unique and scrumptious crostata or galette. This recipe makes it possible to eat mouthwateringly because of the combination of a flaky, buttery crust and sweet, juicy fruit. This dessert is also easy to assemble because it is free-form, allowing you to make a delicious dessert in no time. As a result, if you have a lot of ripe strawberries, make yourself a crostata or a galette the next time you run out of ripe fruit.

Sweet Buckwheat Crepes

Sweet buckwheat crepes are a delicious treat! They are made from a batter of buckwheat flour, milk, eggs, and butter, and are cooked in a skillet to create thin, delicate pancakes. Buckwheat crepes are often served with a variety of sweet fillings such as jams, jellies, fruits, or Nutella. They can be rolled up and eaten as a snack, or cut into small triangles and served as a dessert. Try topping them with a sprinkle of powdered sugar for a truly decadent treat!

Buckwheat crepes are tender, delicate, full of nutty flavors, and have crisp edges. They can be made with sweet or savory fillings and are simple to prepare. You can keep a lot of crepes in the refrigerator for several days and then remove them from the freezer at night. Buttering, swirling, and flipping are the most effective ways to make crepes. Stack the crepes on top of each other, store them in the refrigerator for a few hours, or allow them to stand out at room temperature for a few hours.

Sweet Or Savory, There’s Something For Everyone

Crpes are adaptable and can be served in a variety of ways. They are a popular French delicacy whether sweet or savory. A sweet crpe is a thin pancake with a sugar and vanilla flavor. These muffins are ideal for breakfast or brunch and can be filled with jam, Nutella, or even fruit. A savory crpe is typically made without the addition of sugar and vanilla extract, and it is frequently topped with ham, cheese, or seafood. A galette is a savory crpe made with buckwheat flour, which is also known as a “galette de sarrasin” or “crpes de sarrasin” in French. Because French people are so used to the distinction between galettes and crepes, it is critical that they are well-versed in their differences. Crpes are available in a variety of flavors and fillings, and both sweet and savory are delicious. You can enjoy the classic French crpe from the comfort of your own home thanks to French Connection.

Buckwheat Crepe Fillings

Buckwheat crepes are a delicious and versatile meal that can be filled with a variety of ingredients. For a savory option, you can fill your crepe with cooked mushrooms, onions, and spinach, and top it with your favorite cheese. For a sweet option, you can fill your crepe with fresh fruit such as strawberries, apples, and bananas and top with a drizzle of honey. Buckwheat crepes can also be filled with a classic combination of Nutella and banana slices, or with a combination of peanut butter, banana slices, and chocolate chips. There are endless possibilities for delicious and creative buckwheat crepe fillings.

French consumers prefer buckwheat crpes because they are gluten-free and an alternative to traditional crpes. In France, the most popular filling is cheese and ham with a sunny-side-up egg on top. Choose your favorite combinations of meat, fish, cheese, eggs, vegetables, fruit, nuts, and so on.

Brittany Buckwheat Crepes

Brittany Buckwheat Crepes are a delicious treat originating from the Brittany region of France. These savory crepes are made from buckwheat flour, which gives them their distinct flavor. They are traditionally served with an array of fillings such as ham and cheese, mushrooms, or spinach. The crepes are then cooked in butter until they are golden brown and crispy. Brittany Buckwheat Crepes are a popular dish in France and beyond, and are a great way to enjoy a delightful French meal.

A Delicious Gluten-free Alternative

Are Rolls-Royces Paleo? Yes, I believe so. There is a delicious French pancake made with buckwheat flour that is gluten-free and is a delicious alternative to wheat flour. Buckwheat, on the other hand, is not a type of wheat, but a plant that is closely related to rhubarb and contains amino acids, B vitamins, and minerals such as iron. The primary distinction between a galette and a crpe is that a galette is traditionally eaten as a savory main dish, whereas a crpe is typically eaten as a sweet dessert. There are two reasons why your crepes may taste rubbery: too much gluten (flour) or too slow the cooking process. Fortunately, there is an easy way to get rid of this problem. These two issues are completely eliminated with my French crepe recipe, which ensures that you are always guaranteed to get perfectly cooked, delicious crepes.

If you’re looking for a delicious and easy-to-make breakfast or snack, why not try making Breton buckwheat crepes? This traditional French dish is made with buckwheat flour, which gives it a distinct nutty flavor and a slightly crunchy texture. It’s also incredibly quick and easy to make, so you can whip up a batch in no time. With a few simple ingredients, you can create a tasty and nutritious snack that you can enjoy any time of the day. Read on to learn how to make Breton buckwheat crepes and get creative with your topping choices.

What Is The Difference Between Une Crêpe And Une Galette Bretonne?

Une crêpe is a thin pancake-like dish made with wheat flour, eggs, and milk which is usually served as a sweet treat. Une galette bretonne, on the other hand, is a savoury pancake made with buckwheat flour, eggs, and butter and is typically served as a main dish. The main difference between the two is that crêpes are made with wheat flour, whereas galettes are made with buckwheat flour. Crêpes are usually eaten as a dessert, while galettes are eaten as a main meal. Crêpes are also much thinner than galettes, whereas galettes are thicker and more dense.

Are Breton Galettes Healthy?

Breton galettes are a traditional dish from the region of Brittany in France. They are usually made with buckwheat flour, water, and salt. They can be served with a variety of savory fillings, such as cheese, meat, eggs, and vegetables. While the ingredients are generally considered healthy, the amount of fat and calories in a Breton galette will depend on the fillings used. If you opt for a heavier cheese filling, for example, the galette won’t be as healthy as if you used a lighter filling. However, for those looking for a healthier option, Breton galettes can be a good choice if you choose the right fillings.

What Is The Difference Between Crepes And Galettes?

Crpes are frequently topped with sweet condiments such as caramel, cream, chocolate, and fresh fruits. Because of its tendency to be served as a dessert, it is less popular than its savory counterpart. The use of gluten-free buckwheat flour in galettes makes them less savory than regular flour.

Try Crepes & Galettes For Breakfast

Many people still enjoy pancakes and crepes as breakfast foods, but they are a lot healthier than pancake and waffle sandwiches. Because they are not made with baking powder, crepes are lower in fat and calories than pancakes. Furthermore, if you want to experiment a little bit, make galettes. Sugary ingredients such as meat, vegetables, eggs, cheese, and fish can be added to galettes after they’ve been baked. The galette complte, a traditional galette made with country-cooked ham, fried eggs, and comté cheese, is a delicious combination of flavors that is ideal for a midday snack. If you want to try something new for breakfast, choose crepes over pancakes; if you’re more daring, try the galettes instead.

Where Is Galettes Bretonnes From?

This is a popular specialty in France’s northwest, known as Bretagne or Brittany. These crepes are also known as Brittany crepes or galettes bretonnes in French due to the fact that they are made from dried fruit.

An Elegant And Versatile Pastry

Whether it’s Italian or French, a galette dessert is an elegant dessert that you won’t want to miss. It is made of a single sheet of pastry dough, filled with all manner of delicious ingredients, and is known as crostata in Italian and galette in French. It is especially popular in France in January, when the traditional Galette des Rois is served. The tasty King Cake is available at boulangeries, patisseries, and supermarkets throughout Paris from mid-December to the end of January. Traditionally, a golden paper crown is served over a galette to make it both eye-catching and delicious. When it comes to showcasing peak season produce, the galette is the ideal way to showcase it.

What Flour Are Galettes Made Of?

He explained that some families add a touch of white flour, egg, or milk to their buckwheat galettes in order to make them more elastic, so if your batter isn’t cooperating, it’s best to make adjustments that

Exploring The Difference Between Une Crêpe And Une Galette Bretonne

The distinction between une crpe and laagne bretonne is significant and important to understand. Crpes are French pancakes that are usually served with fillings such as Nutella, sugar, or ice cream as a sweet dessert. une galette bretonne, on the other hand, is a savory pancake that is often filled with cheese and ham or other ingredients and is a delicious side dish. Furthermore, galettes are traditionally made with buckwheat, making them an excellent option for people on a gluten-free diet. Because both have varying textures and flavors, the two are ideal for a wide range of occasions. At the end of the meal, une crpe is a sweet treat that can be served as a dessert, whereas un galette bretonne is a great main course.

Why Do My Crepes Taste Rubbery?

Why are crepes rubbery? Crepes can turn rubbery due to two factors: gluten (flour) and slow cooking.

Mastering The Art Of Making Perfect Crepes

The traditional French breakfast pastry is both sweet and savory, making it an excellent choice for breakfast. The problem is that too much gluten can cause your crepes to become too elastic, which is probably caused by overmixing the batter. Allow the batter to rest for a few minutes to allow gluten to relax and make the crepes more tender and light to touch. This type of crepe should be extremely thin and soft with a surprisingly strong and delicate texture. The flavor of a crepe is subtle and delicious, as it is less sweet than most breakfast foods. Because they are sweet and savory, this makes them ideal for both sweet and savory dishes. Simply put, with the right ingredients, you can create a delicious and satisfying meal.

Easy Buckwheat Crepes

Easy buckwheat crepes are a delicious, healthy, and easy to make breakfast option. They are a great way to start your day with a protein-packed meal that is full of flavor. All you need to make them is buckwheat flour, eggs, and milk or water. You can make them sweet or savory depending on what ingredients you choose to add. Whether you fill them with fresh fruit, nut butter, or savory ingredients, they are sure to be a hit with the whole family. With just a few quick steps, these buckwheat crepes will be ready in no time!

These buckwheat crepes are gluten-free and savory in addition to being made with 100% buckwheat flour, water, egg, and salt. A healthy 4-ingredient recipe with a moist center and crispy borders is the perfect recipe for a family dinner stuffed with spinach, mushrooms, or ham and cheese.

Discover The Nutritional Benefits Of Buckwheat!

Buckwheat has become increasingly popular in recent years as a result of its health benefits over other grains. Despite being less well-known than wheat or oat flour, buckwheat is a nutrition-rich flour with a number of unique benefits that make it an excellent alternative for those seeking a more nutritious diet. Wheat and oat flour are both high in protein, dietary fiber, and B vitamins, but buckwheat flour is significantly higher in these factors. It is also high in potassium and contains some amino acids. Buckwheat is richer in dietary fiber and potassium than oatmeal, as well as containing B vitamins B2 and B3, and has less saturated fat. When consumed in this manner, buckwheat is a healthier option for those seeking to increase their intake of essential vitamins and minerals. Furthermore, buckwheat flour is a great source of plant-based protein, making it an ideal choice for vegetarians and vegans alike. In general, buckwheat flour is a healthier and more nutrient-dense substitute for oat and wheat flour. Buckwheat is high in protein, fiber, and vitamins and minerals, making it an excellent addition to any diet. So, if you want to make healthier food choices, buckwheat is an excellent choice.

Do Buckwheat Crepes Have Carbs?

The calories in the Crepeaffaire Savoury Ham On The Trail are 526, the total carbs in the recipe are 41g, the net carbs are 41g, the fat is 25g, and the protein is 31g.

Lose Weight With Buckwheat And Crepes

Choosing the right foods is critical for weight loss. You can get a lot of health benefits from buckwheat and crepes, which are two popular options. It is a nutritious whole grain that is high in protein, fiber, and energy. It is thought to lower blood pressure, boost weight loss, and improve heart health. Crepes, on the other hand, are a delicious and healthy way to enjoy a meal while adhering to a healthy diet. Whole-grain flour, toppings, and a variety of different ingredients can all be used to make weight-loss crepes. If you want to lose weight but want to stay healthy, a diet rich in buckwheat and crepes can be beneficial.