buckwheat

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Buckwheat Chocolate Cookies

unsalted

(125 g) all-purpose flour

(63 g) buckwheat flour

baking powder

baking soda

bittersweet chocolate (65–75% cacao) bars

(133 g; packed) light brown sugar

(100 g) granulated sugar

vanilla extract

Introducing the first recipe in the Basically Guide to Better Baking, our 10-week, 10-recipe series to help you become a better, cooler, more confident baker. First up, a chocolate chip cookie. But not just any chocolate chip cookie. This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite. You can substitute whole-wheat flour for the buckwheat flour and still get a great cookie, though it will (obviously) be missing buckwheat's distinct and complex flavor. More questions about the recipe? You can ask them on our baking forum and receive a response from one of us or your fellow bakers.

Bon Appétit

Heat ½  cup (1 stick) butter in a small saucepan over the lowest heat possible until melted (you don’t want it to sputter or brown), about 5 minutes.

Meanwhile, whisk 1 cup (125 grams) all-purpose flour, ½ cup (63 grams) buckwheat flour, ½ tsp. baking powder, ½ tsp. baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl.

Coarsely chop 6 oz. bittersweet chocolate. Set aside a handful of chocolate in a small bowl.

Scrape butter into a large bowl and add ⅔ cup (133 grams) light brown sugar and ½ cup (100 grams) granulated sugar. Whisk vigorously until butter has been absorbed into the sugar and no big lumps remain, about 30 seconds.

Add 1 large egg, then 2 large egg yolks, one at a time, whisking until fully combined after each addition. Whisk in 1 tsp. vanilla extract. At this point, your mixture should look much lighter in color and be smooth, almost creamy.

Add dry ingredients and use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain. Add chopped chocolate (but not the chocolate you reserved in the small bowl) to batter. Gently mix just to distribute. Cover bowl with an airtight bowl cover, a kitchen towel, or plastic wrap and chill 2 hours. (If you’re crunched for time, 1 hour will do, but cookies will be best after 2.)

Place racks in upper and lower thirds of oven; preheat to 375°. Using a tablespoon measuring spoon, scoop out scant 2-Tbsp. portions of dough (or, if you have a scoop, this is a leveled-off #30 or a heaping #40) until you have 10 portions divided between 2 parchment-lined baking sheets (you want five per sheet—these will spread a bit!). Roll portions into balls and gently press a piece or 2 of reserved chocolate into each one. It’s okay to cram the chocolate on there—some pieces can even be vertical. Cover and chill any remaining dough.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown and centers are puffed, 8–10 minutes. (Pull at 8 if you like your cookies softer and want to guarantee they’re still soft the next day!)

Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle with Diamond Crystal kosher salt (if you’re using Morton, skip it: the crystals are too large). Let cookies cool on baking sheets 5 minutes, then transfer to a wire rack and let cool completely. Let baking sheets cool (to do this fast, run them under cold water), then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies.

Do Ahead: Cookies can be baked 3 days ahead. Let cool; store airtight at room temperature.

Buckwheat pancakes with buttermilk, tangy, earthy, surprisingly fluffy, and naturally gluten-free!

Buckwheat Pancakes

Vegetable oil

buckwheat flour

flour

Tbsp sugar

salt

Tbsp unsalted butter, melted

egg (optional)

(475 ml) buttermilk

"I found that mixing in the melted butter BEFORE the other wet ingredients resulted in a lot of gluey clumps, which were impossible to eliminate (unless I had really blitzed the batter, which I didn’t). As a result of the clumps, I only needed about 2\/3 of the total buttermilk to reach pancake batter consistency.\r\n\r\nI don’t see many other comments along these lines — what am I missing? Thanks!"

"We followed your total Buckwheat suggestion for flour, substituted raw honey for sugar, and used homemade yogurt for the buttermilk.  We did add some whole milk to thin it a little.  We made these modifications to fit our GAP diet and the result was fantastic.  Light fluffy pancakes that tasted really good with peanut butter, or honey as a topping."

"Used 1\/3 buckwheat, 1\/3 einkorn (for maltiness), 1\/3 bread flour. Added a mashed banana, a small splash of vanilla, and about 1 1\/2 (or less) of the buttermilk with an egg. They were delicious!"

Pre-heat skillet: Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.

Make pancake batter: Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl.
In Pour the melted butter over the dry ingredients and start stirring.
Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour).

Stir only until everything is combined. Do not over-mix! A few lumps are fine.

Ladle batter onto hot pan: Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.
Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side.

Flip pancakes over to other side: Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

finished pancakes warm: Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter and maple syrup.

"I made these for breakfast today, substituting the buttermilk for 1.5 cup yogurt and .5 cup milk. Completely impressed. Adding this recipe to my collection!"

"Making these has become our Saturday morning breakfast tradition.  Excellent recipe.  Thank you!"

Buckwheat adds extra mineral depth to these crepes, making them great for filling with eggs, cheese, ham, and other savory ingredients. They come together in just under half an hour, too.

Savory Buckwheat Crepes Recipe

buckwheat flour (5.3 ounces;

all-purpose flour (3.5 ounces; about 3/4 cup, spooned)

kosher salt (1/4 ounce; about 1 1/2 teaspoons)

milliliters (1 1/4 cups) whole milk

water

Unsalted butter,

Gruyère

In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add egg, milk, and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on surface when batter is left to stand.)

In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter over high heat until browned and starting to smoke. Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.

To Fill the Crepes: Start by spreading a small handful of grated Gruyère cheese around the center of the crepe while it's still in the pan, on the heat. Lay a slice of ham on top of cheese and slide a fried egg on top of ham. Using a thin metal spatula (being extra careful not to scratch pan if nonstick), fold sides of crepe in to form a rectangular shape with egg yolk exposed. Continue to cook until bottom is well browned and crisp, about 30 seconds. Serve, then repeat with remaining crepe batter, butter, and fillings.

To Make Crepes for Another Purpose: Carefully free crepe from pan with a thin metal spatula (being careful not to scratch pan if nonstick), then flip and cook other side for about 10 seconds. Transfer to a plate. Continue with remaining crepe batter and butter. Keep cooked crepes stacked and covered with a clean kitchen towel while cooking remaining crepes. Crepes can be held for about 1 hour before using, then quickly reheated in a skillet.

If you want to make this buckwheat waffles recipe without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Gluten-Free Chocolate Buckwheat Waffles

maple syrup

kosher salt

ricotta

cocoa powder

flaxseed meal

eggs, room temperature

buttermilk

½ cup virgin coconut oil, melted

¼ cup (packed) dark brown sugar

chocolate,

Nonstick vegetable oil spray

maple syrup (for serving)

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Preheat oven to 300°. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12–15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.

Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.

Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.

Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.

Serve waffles topped with whipped ricotta, crumble, and maple syrup.

Edward Kim’s take on the vinegary buckwheat salad called  will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Cold Buckwheat Noodles with Kimchi and Eggs

Korean buckwheat noodles

12-oz. jar napa kimchi

(or more) rice wine vinegar

sesame oil

(or more) sugar

Kosher salt

eggs, hardboiled, quartered

½ hot house cucumber, julienned

scallions, thinly sliced

sesame seeds

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside.

Drain kimchi, reserving liquid; chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.

Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.

DO AHEAD: Kimchi dressing can be made 2 days ahead. Cover and chill.

Blini with Smoked Salmon

all-purpose flour

milk

salmon,

creme fraiche

dill sprig,

Chef Name: Ina Garten

Full Recipe Name: Blini with Smoked Salmon

Talent Recipe: Ina Gartenâs Blini with Smoked Salmon, as seen on Food Networkâs Barefoot Contessa

FNK Recipe: 

Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA

Show Name: Barefoot Contessa

Food Network / Cooking Channel: Food Network,Chef Name: Ina Garten

Full Recipe Name: Blini with Smoked Salmon

Talent Recipe: Ina Garten’s Blini with Smoked Salmon, as seen on Food Network’s Barefoot Contessa

FNK Recipe: 

Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA

Show Name: Barefoot Contessa

Food Network / Cooking Channel: Food Network

Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.

To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

Quick recipe, my own note is i needed to wait 10 minutes before first batch then they rose a bit, also less butter needed in fry pan.

A delicious, easy crowd pleaser. I served with ramekins of minced red onion and caviar.

Made this for our 41st wedding anniversary.  I used all purpose flour-no buckwheat flour in the house.  Very easy.  Only used 1 T butter in batter and used electric non-stick fry pan to cook at about 350 degrees.  Would make again but I would like to try with 1/3 c buckwheat to see if I'm missing something.  Served with caviar, creme fraiche, mild onion, and chopped harden boiled egg.  Wonderful evening

LOVED these.  Super easy; I did not need nearly as much butter; and I did not clean pan each time.  So delicious I served with caviar and creme fraiche as well as smoked salmon with capers, chopped red onion and hard boiled egg.  Creme fraiche is worth the expense. 

Super easy, followed the recipe exactly, and they came out perfect.  Just need to practice getting the sizes the same. 

I made them last night and used the buckwheat flour.  They came out very dark. Looked nothing like Ina's in her video!!  Wonder what I did wrong!

They turned out to be good but nothing mind-blowing. The texture of the blini and the salmon is similar. I'd prefer it with a slightly crunchy base instead of a blini... maybe a not-too-crispy crostini. I also think sour cream would taste better than creme fraiche.. she does mention both in the recipe. I didn't find fresh dill so I used dill paste from a tube. Of course dill would've been nicer.<br /><br />I used whole wheat flour instead of buckwheat flour and my blinis turned out to be fine. Didn't want to get a pack of buckwheat flour just for one appetizer.

I made these to take to a party. We loved them but didn't get any rav e reviews from the guests. Nobody said how good they were so I'm not sure how they went over.

https://www.foodnetwork.com/videos/blini-with-smoked-salmon-0133403

Ina tops blini, small pancakes, with smoked salmon, creme fraiche and dill.

Blini With Smoked Salmon

Indulge yourself without guilt with Shannon Harley's healthy sugar-free take on Ferrero Rocher chocolates which are packed full of protein.

Ferrero Rocher protein balls

Medjool dates, torn in half, pitted

(125 milliliters) hot espresso

(60 milliliters) coconut oil, melted

tsp vanilla extract

(250 grams) hazelnut meal

(220 grams) bukinis (roasted buckwheat from health food stores)

(60 grams) cacao nibs

(50 grams) cacao,

(35 grams) chocolate protein powder

hazelnuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

This superfood superbowl is light, fresh and packed with nutritious ingredients, not to mention just yummy!

Plum and smoked trout Scandi bowl

(140 grams) creme fraiche

tsp caraway seeds, toasted

lemon

baby golden or red beetroot, very thinly sliced

plums, thinly sliced

baby fennel, very thinly sliced, fronds reserved

(480 grams) whole smoked trout, skin and bones removed, flaked

watercress sprigs

red eschalot, thinly sliced

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

Buckwheat-Rye Pancakes

buckwheat flour or whole wheat flour

rye flour or whole wheat flour

sugar

eggs

Unsalted butter (for griddle)

Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.

Do Ahead: Mix can be made 1 month ahead. Store airtight at room temperature.

Place pancake mix in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay).

Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

Seeded Buckwheat Cookies

pecans

all-purpose flour,

(2 sticks) unsalted butter, room temperature

white sesame seeds (not toasted)

black sesame seeds

poppy seeds

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once or twice, until lightly browned and beginning to smell nutty, 5–8 minutes (do not toast them all the way; they will get baked again). Let cool. Turn off oven.

Pulse pecans, buckwheat flour, salt, baking powder, and 1 cup all-purpose flour in a food processor until pecans are finely ground.

Using an electric mixer on medium–high speed, beat butter, powdered sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and mix in dry ingredients just to blend. Divide dough in half; wrap each in plastic wrap, flattening into ½”-thick disks. Chill until very firm, at least 2 hours.

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛” thick. Transfer to a baking sheet and remove top sheet of parchment. Chill 30 minutes.

While dough is chilling, mix granulated sugar, sesame seeds, and poppy seeds in a small bowl. Reheat oven to 350°.

Using a knife or pastry cutter, cut out 2” squares or diamonds from dough and space out on baking sheet, about ½” apart. Sprinkle with sesame mixture and bake cookies until golden brown around the edges, 10–12 minutes. Transfer cookies to wire racks and let cool before serving.

DO AHEAD: Dough can be made 5 days ahead; keep chilled. Cookies can be baked 2 days ahead; store airtight at room temperature.

Learn how to make a healthy gluten free sourdough starter in your own home! It's the secret to amazing gluten free bread, improving both the taste and the texture. Use your favourite flour: rice, oat or buckwheat.

Gluten Free Sourdough Starter

whole-grain gluten-free flour

tbsp filtered water (do not use chlorinated tap water)

Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need.

Mix the flour and water together with a fork. Cover the container with a tea towel and leave it to ferment at room temperature (your kitchen counter is perfect).

Stir with a fork twice a day until it is actively bubbling. Depending on the type of flour you use it can take 2-7 days.

There&#8217;s no need to feed the starter until it has started to bubble. See the section above for information on how to feed your starter for continuous baking.

Hi Emilie!
I am about to try this and I’m very exited about it. 
I have a doubt. During the 2-7 day period before the sourdough is ready do I need to feed it or just stir with a fork twice a day and start feeding after it’s ready?
I will try with a mixed oat, quinoa, flax seed and chia flour that a friend gave me, do you think it will work?
Thank you :)

Hi Emillie, thank you posting this. I’ve been trying to figure this out for a while now and stumbled across your post during the pandemic. I have a question about feeding the starter. I’m not clear on when you feed the oat and water starter. 

Do you feed it daily from day one, or do you wait until it gets frothier (day 5), use the starter, and theN  begin feeding any reserved portion that you are saving for future use?

Emillie, thank you for sharing your learnings, insight and inspiration. I love that sourdough might truly be forgiving! I'm here by way of sourdough brownies right now but will graduate to bread if all goes well. 

I'm using buckwheat flour and noticed the first 'sour' smell the morning of day 2. By nighttime however, the starter had puffed-up to about twice its size. I stirred it down, but there's now a distinct sweet smell; a bit like corn and not pleasant. I'm wondering if it might recover, or if it's likely spoiled (maybe too warm in its kitchen spot).

I've started another meanwhile (no really, we need those brownies!) but if you do have more wisdoms to share. I'll keep up with trial and error anyway, also some great tips in the comment threads here!

Emillie thank you for sharing your recipes.
I have tried a number of flours and starter GF and had to throw all of them due to the pink tinge on them. So now i just do with only 1/4 cup each time to test it.
I have had more success for bubbles to be generated from buckwheat groats. But later it stopped there.
Please let me know if i can use milk kefir or water kefir added to the sourdough process and used buckwheat flour.
Do you have a recipe to do it this way with the help of kefirs.
Appreciate your help during this wave.
Stay Safe!

Thanks Emillie for all the tips.  I started two days ago and today my starter turned a little bit like blue-ish on one corner of my bottle but it has some bubbles on the top. Is that okay? The flour that I used is millet. 
Thanks, 
Trini

Buckwheat Persimmon Pancakes

flaxseed

nondairy milk

apple cider vinegar or lemon juice

buckwheat flour or all-purpose flour

cinnamon

ginger

coconut oil butter

Pure maple syrup,

Crunchy energy balls, made from soaked buckwheat groats for a different texture. Nut free and sweet from dates.

Buckwheat Energy Balls

dates

buckwheat groats

coconut flakes

sunflower seeds

coconut oil

Place the buckwheat in a bowl, cover with water and leave to soak for about 30 minutes.

If the dates are not very soft, place them in a bowl, pour some hot water over them and leave to soak for about 30 minutes.

When dates are soft, place them in a food processor along with the coconut oil, coconut flakes, salt, vanilla extract and mix. If the composition is too hard, add a few tsp of the water in which the dates were soaked. You should aim for a soft but not smooth texture.

When the desired texture is reached, add the sunflower seeds and blend some more but make sure not to grind the seeds too much.&nbsp;

Place the mixture in a bowl. Rinse and drain the buckwheat groats and add them to the bowl. With a spatula, mix to incorporate the buckwheat in the batter. Leave it in the fridge for about 30 minutes.

After 30 minutes, take the batter out the fridge and form the balls in the size you prefer. Place them on a tray and leave them in the fridge for about 1h30m - 2h so that they firm up.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

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Top Tags

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