One word of warning. If you are not used to buckwheat flour, you might want to start slow. Gradually increase the amount of buckwheat flour as you get used to the flavor. I didn’t think twice about it but my friend tried this recipe and was shocked by the taste. She said she didn’t expect this intense buckwheat-ness. So start with 1/4 cup buckwheat flour and gradually increase the amount to 1 cup. I don’t advise to use all buckwheat flour.
|Buckwheat Flour You have a bit of freeway when it comes to spices, of course, but make sure you do use something aromatic and flavorful or you are not going to be happy.|
1 teaspoon arrowroot powder
2 teaspoons cream of tartar
* I will post how to make non-dairy buttermilk at home soon, or google for a recipe. There are many options available!
- Prepare your cookie sheet or pizza pan by laying it with parchment paper.
- Preheat oven to 325F.
- Pour buttermilk, olive oil and honey in the large bowl.
- Add all the dry ingredients and mix with a large spoon until all dry ingredients are wet.
- Bake for 30 minutes and then let stand at least 20 minutes under a kitchen towel. It’s great for sandwiches, but we like it especially well with butter and jam.
Freshly Baked Buckwheat Bread Buckwheat with Butter and Jam
|Spinach and Eggs Sandwich on Buckwheat Bread|
|Orange Tuna Sandwich|