Buckwheat Buns Recipes
BUCKWHEAT PANCAKES
I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
- Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g
BUCKWHEAT BUNS
These buns are great toasted with cheese and lunch meat. I like their warm sweat yeasty taste. Recipe adapted from Barbara Emchs brown rice bread.
Provided by sillyyack2
Categories Yeast Breads
Time 35m
Yield 12 Buns, 12 serving(s)
Number Of Ingredients 15
Steps:
- Bring all refrigerated ingredients to room temperature. Grease 12 English muffin rings.
- In the bowl of a stand mixer, beat egg whites until frothy, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy.
- In a medium bowl, combine buckwheat flour, tapioca starch flour, white rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar.
- Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into 12 English muffin rings.
- Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the buns. Leave for 10 minutes with oven door closed. (This will cause the buns to rise quickly.) Remove buns from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400°F.Buns will continue to rise as oven preheats.
- Uncover buns and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 5 - 10 minutes. Turn bread out onto a cooling rack.
- When completely cooled, wrap tightly to maintain freshness for as long as possible. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
- TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
Nutrition Facts : Calories 206.8, Fat 5.8, SaturatedFat 1, Cholesterol 19.4, Sodium 266.5, Carbohydrate 31.8, Fiber 1.8, Sugar 8.6, Protein 7.5
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