Type what you have

Ingredients

• ✓ buckwheat flour
• gluten-free baking and pancake mix
• water
• egg
• vegetable oil

Instructions

1. 1 Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
2. 2 Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

By nascarrunner71

Ingredients

• ✓ buckwheat flour
• milk
• almond flour
• vegetable oil
• egg
• baking powder
• sugar
• salt

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
3. 3 Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

By stairguy

Ingredients

• ✓ buckwheat flour
• brown rice flour
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• egg
• oil

Instructions

1. 1 Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
3. 3 Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
4. 4 Serve hot or wait until completely cooled before freezing.

By Allrecipes Member

Ingredients

• ✓ buckwheat flour
• buttermilk
• egg
• canola oil
• honey
• quinoa flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
2. 2 Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, 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.

By Peter Gagn

Ingredients

• ✓ buckwheat flour
• sourdough starter
• egg
• vegetable oil
• sugar
• vanilla extract
• salt
• all-purpose flour
• baking soda
• ginger

Instructions

1. 1 In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
2. 2 Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

By Lorna

Ingredients

• ✓ buckwheat flour
• carrot
• cane sugar
• almond flour
• baking powder
• cinnamon
• applesauce
• milk
• vegetable oil
• egg
• vanilla extract
• almond

Instructions

1. 1 Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
3. 3 Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
4. 4 Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
5. 5 Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
6. 6 Remove from the oven and transfer muffins to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• all-purpose flour
• buttermilk
• fresh yeast
• sugar
• baking soda
• salt
• water

Instructions

1. 1 Combine buckwheat and all-purpose flours in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, one tablespoon at a time, if batter is too stiff.
2. 2 Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
3. 3 Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
4. 4 Heat a lightly oiled griddle over medium heat.
5. 5 Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

By Scott Magee

Ingredients

• ✓ buckwheat flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• vanilla extract
• butter

Instructions

1. 1 Whisk buckwheat flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
2. 2 Beat buttermilk, egg, and vanilla together in a large bowl.
3. 3 Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest until bubbles form and batter relaxes, about 5 minutes
4. 4 Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
5. 5 Serve with berries.

By John Mitzewich

Ingredients

• ✓ buckwheat flour
• buttermilk
• egg
• butter
• all-purpose flour
• sugar
• salt
• baking soda
• butter

Instructions

1. 1 In a medium bowl, whisk together buttermilk, egg, and melted butter.
2. 2 In another bowl, mix together white flour, buckwheat flour, sugar, salt, and baking soda. Pour dry ingredients into egg-mixture. Stir until the two mixtures are just incorporated.
3. 3 Heat a griddle or large frying pan to medium-high heat, and place 1 tablespoon of butter, margarine, or oil into it. Let butter melt before spooning batter into the frying pan, form 4-inch pancakes out of the batter. Once bubbles form on the top of pancakes, flip them over and cook them on the other side for about 3 minutes. Continue with this process until all batter has been made into pancakes.

By jessica

Ingredients

• ✓ buckwheat flour
• nutmeg
• allspice
• pumpkin pie spice
• ginger
• brown sugar
• baking soda
• baking powder
• wheat bran
• whole wheat flour
• bran flakes cereal
• vanilla extract
• strawberry jam
• egg
• yogurt
• milk
• applesauce
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
2. 2 In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
3. 3 In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
4. 4 Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.

By Robert

Ingredients

• ✓ buckwheat flour
• all-purpose flour
• sourdough starter
• milk
• egg
• butter
• baking powder
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
2. 2 Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

By nch

Ingredients

• ✓ buckwheat flour
• buckwheat flakes
• brown sugar
• butter
• vanilla extract
• all-purpose baking flour
• rice flour
• baking powder
• brown sugar
• butter
• egg
• banana
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
3. 3 Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
4. 4 Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs, one at a time. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
5. 5 Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• brown rice flour
• water

Instructions

1. 1 Mix together the brown rice flour and the buckwheat flour until well combined.
2. 2 Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
3. 3 Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture.
4. 4 Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator.
5. 5 If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
6. 6 If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours.
7. 7 By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• parmesan cheese
• all-purpose flour
• butter
• black sesame seed
• thyme
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
3. 3 Divide dough into 6 portions. Let dough rest for 5 minutes.
4. 4 Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
5. 5 Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• milk
• egg
• vegetable oil
• all-purpose baking flour
• butter

Instructions

1. 1 Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
2. 2 Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• brown sugar
• white sugar
• baking powder
• vanilla extract
• salt
• almond milk
• butter
• peach
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch baking dish.
2. 2 Combine flour, brown sugar, white sugar, baking powder, vanilla extract, and salt in a bowl; mix in almond milk and butter.
3. 3 Pour flour mixture into the prepared baking dish. Top with peaches. Sprinkle cinnamon on top.
4. 4 Bake in the preheated oven until the top is lightly browned and the peaches are bubbling, about 30 minutes.

By Kim Ford

Ingredients

• ✓ buckwheat flour
• semisweet baking chocolate
• butter
• white sugar
• egg
• vanilla extract
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) on convection heat. Grease an 8x8-inch baking dish.
2. 2 Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour chocolate mixture into a large bowl and stir in sugar. Cool slightly, then beat in eggs, 1 at a time. Stir in vanilla extract.
4. 4 In a separate bowl, mix buckwheat flour, baking soda, and salt together. Add to chocolate mixture, stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top.
5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Let cool completely before slicing.

By Crystal Austin-Wong

Ingredients

• ✓ buckwheat flour
• rice flour
• flaxseed meal
• cocoa powder
• brown sugar
• vanilla coconut milk
• sunflower oil
• coconut oil
• coconut milk
• coconut milk

Instructions

1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
7. 7 Spoon a layer of coconut cream inside crepes and roll up.
8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free

Ingredients

• ✓ buckwheat flour
• all-purpose flour
• wheat flour
• raw sugar
• active dry yeast
• salt
• water
• sour cream
• egg
• coconut oil

Instructions

1. 1 Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
2. 2 Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
3. 3 Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
4. 4 When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
5. 5 Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.

By Dhyana

Ingredients

• ✓ buckwheat flour
• water
• vegetable oil
• sour cream
• egg
• egg yolk
• bread flour
• sugar
• active dry yeast
• salt

Instructions

1. 1 Place water, oil, sour cream, egg, egg yolk, bread flour, buckwheat flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Bread cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By seattlelove

Ingredients

• ✓ buckwheat flour
• all-purpose baking flour
• sugar
• cinnamon
• butter
• blueberry
• agave nectar
• cornstarch
• lemon juice
• lemon zest
• almond

Instructions

1. 1 Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
4. 4 Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• gluten-free flour
• baking powder
• kosher salt
• egg
• milk
• orange juice
• brown sugar
• canola oil
• orange zest
• semisweet chocolate chip
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
2. 2 Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
3. 3 Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
4. 4 Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
5. 5 Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.

By thymeforpineapple

Ingredients

• ✓ buckwheat flour
• ✓ buckwheat flour
• egg
• sugar
• salt
• milk
• whole wheat flour
• vegetable oil

Instructions

1. 1 Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
2. 2 Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.

By IGumanoid

Ingredients

• ✓ buckwheat flour
• egg
• vegetable oil
• white sugar
• zucchini
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
2. 2 Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
3. 3 Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

By MakeItHealthy

Ingredients

• ✓ buckwheat flour
• cornmeal
• tapioca flour
• rice flour
• baking powder
• baking soda
• salt
• butter
• milk
• egg
• honey
• vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
2. 2 Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
3. 3 Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• butter
• pear
• lemon juice
• cornstarch
• rice flour
• brown rice flour
• flaxseed meal
• brown sugar
• baking powder
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
2. 2 Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
3. 3 Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.
4. 4 Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.
5. 5 Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• raisin
• gluten-free bread flour
• coconut sugar
• cinnamon
• cream of tartar
• baking soda
• milk
• sourdough starter
• agave nectar
• egg
• vanilla extract

Instructions

1. 1 Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
2. 2 Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
3. 3 Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
4. 4 Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
5. 5 Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
6. 6 Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flour
• all-purpose flour
• cornstarch
• white sugar
• baking soda
• salt
• cinnamon
• ginger
• allspice
• mustard powder
• black pepper
• molasses
• vegetable oil
• white vinegar
• vanilla
• water

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
2. 2 Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Heather Feswick

Ingredients

• ✓ buckwheat flour
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine; beat until batter is smooth. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

By Casper Furlong

Ingredients

• ✓ buckwheat flour
• whole grain polenta
• water
• vegetable broth
• salt
• butter
• taleggio cheese
• radicchio
• olive oil

Instructions

1. 1 Whisk polenta and buckwheat flour together in a bowl.
2. 2 Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
3. 3 Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
4. 4 Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
5. 5 Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

By Buckwheat Queen