Buckwheat Wrapstortillas Gluten Free Recipes

HEAVENLY GLUTEN-FREE BUCKWHEAT CRêPES

Steps:

• Gather the ingredients.
• Pour milk, eggs, and melted butter or olive oil into a blender pitcher. Pulse just until combined.
• In a small bowl, mix gluten-free buckwheat flour, gluten-free all-purpose flour mix, and salt.
• Add to liquid in blender and pulse just until combined and smooth.
• Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
• Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat.
• Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
• Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
• Cook the crêpe for about 1 minute. The crepe should be barely moist on top.
• Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down.
• Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate.
• Repeat with the remaining batter.
• Serve with filling and enjoy!

HOMEMADE GLUTEN-FREE BUCKWHEAT FLOUR BREAD

Steps:

• First, add yeast and sugar into the 10 ½ oz. lukewarm water. Mix well and levee for 10 minutes for the yeast to activate.
• Next, make the chia eggs by mixing ground chia seeds (you can quickly pulse with a coffee grinder or food processor) and water in a bowl, let sit for 5 minutes until it gels.
• Add oil into the chia eggs and whisk.
• In one bowl, add the flour and sea salt.
• Add chia-oil mixture into the bowl of flour and stir. Then, mix in the vinegar and yeast mix. Have more water handy to start adding in as needed slowly until the flour is well combined into a thick batter and stir well either with a stand mixer or by hand until no more dry flour remains.
• Lightly grease a 8-inch loaf pan and line with parchment paper.
• Pour or spoon the batter into the loaf pan evenly and then cover with a large food storage bag or any bag, leaving it semi-closed. Store this in your oven (oven is turned off), and allow the mixture to rise for approx. 1-2 hrs.
• Once it's risen and doubled in size or so (it took me approx. 1 1/1 hours, don't let it rise too much or it will collapse when baking), remove it from the oven.
• Turn the oven on to 375F degrees if using the convection oven OR 430F degrees without convection and bake for approx. 25-30 minutes until there is a firm crust exterior.
• Remove and let rest for 20 mins. or so before slicing. Store slices you'll use in the next few days in the fridge, and for the rest, store slices in the freezer and toast as you're ready to use.

BUCKWHEAT WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Blend first four ingredients, baking powder and xanthan gum.
• Add hot water and mix until well combined.
• At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
• Shape the dough into 12 golf-ball sized balls.
• Put the balls under a damp towel until you are ready for them.
• latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
• Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
• Once the oil is hot, slide in one buckwheat wrap.
• Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
• Leave the wrap to brown on each side (3-4 minutes per side).
• Lay wraps on a paper towel and fold them gently in half.
• Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
• The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
• Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
• Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
• Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
• When you are ready to bake, preheat oven to 350.
• Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
• If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
• If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
• Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
• Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
• Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
• The squares can also be left out to dry to make crackers.
• The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.