Buckwheat Flour Makes Healthier, Better Tasting Gluten-free bread

I can't eat any of the gluten free breads or other baked goods that are on the market. I'm severely allergic to corn, and to the sulfites that are used to bleach or process food starches. It would be ideal if some companies would produce a least some products that could be eaten by people who need to avoid corn and sulfites, as well as gluten. I really like buckwheat, and eat it quite often.

Great to see the professionals confirming what I have felt about buckwheat since I started cooking gluten free a year ago! I saw a comparison of most gluten free flours and picked buckwheat and quinoa as being more nutritious than usual rice, tapioca and cornflour mixes. Has any similar study been done on Quinoa? Would be interested to see how that compares with buckwheat. I regularly use quinoa, dessicated coconut and ground linseed instead of plain rice flour as they both provide more fiber to keep things moving.

Buckwheat is my favorite flour. I use it often in exchange for other gluten free flours. It is divine in waffles and pancakes.

Buckwheat is great...I discovered it in 1994 in the USA and have been a fan ever since. It tastes great and it has that sticky quality that is needed in bread. Great to see that the experts have found it too! I hope it becomes more popular and available from now on.

Do you have a recipe for bread made with Buckwheat flour? Do you know which companies make a buckwheat bread?

I can't eat any of the gluten free breads or other baked goods that are on the market. I'm severely allergic to corn, and to the sulfites that are used to bleach or process food starches. It would be ideal if some companies would produce a least some products that could be eaten by people who need to avoid corn and sulfites, as well as gluten. I really like buckwheat, and eat it quite often.

Hi I realize this response is two years after submitted article on buckwheat, but I just found it now. I am new to gluten free baking and struggle with quantities for buckwheat, like in pancake mixture , what do you mix it with. Love to know more.

Hi I realize this response is two years after submitted article on buckwheat, but I just found it now. I am new to gluten free baking and struggle with quantities for buckwheat, like in pancake mixture , what do you mix it with. Love to know more.

I love buckwheat pancakes and make them every Sunday. I use 100% buckwheat flour, a couple of eggs and mix in water until the desired consistency is reached. It is best to hand mix with a whisk. I do this the night before, and then let the batter sit in the refrigerator for 12 hours (seems to make a better pancake). I use coconut oil on a non-stick skillet, Pour a ladle full onto the skillet, let it cook almost all the way through. (this is the trick most people don't know, as soon as the pancake is cooked all the way through it will hold together, if it is not ready to be flipped it will fall apart and make a huge mess). I usually mix up some toppings, whether it be slightly stir fried apples with some berries, or even an egg over easy with stir fried veggies if you are trying to avoid sugar.

Do you have a good recipe for me to use to make buckwheat bread and rolls?

My husband developed an allergy to wheat, soy and peanuts. I appreciate your help. Thanks.