When I created my Gluten-free Quinoa Pancake Recipe, I promised to give you a variation on it soon. That was six months ago. Since then I have been diligently trying to come up with a new twist on the recipe. Well, here is my variation:
Substitute 1/2 cup of buckwheat flour for the 1/2 cup of quinoa flour.
Why did that take me six months to figure out, when I was pretty sure that it would work from the beginning?
Buckwheat is a fairly complicated foodstuff. It can be processed and milled in a variety of ways before it hits the shelf. I was trying to manipulate this recipe using a buckwheat flour that I wasn't familiar with, and which had a completely different consistency and grind than what I was used to. The flour kept absorbing too much of the liquid, producing a gummy, thick batter that was nearly impossible to cook. I ended up switching to Bob's Red Mill Organic Buckwheat Flour, even though it is not one of their specially processed "certified gluten-free" flours. So, for those worried about cross-contamination with wheat flour this may not be the flour for you. However, it is a flour that behaves as it should. I also used this brand of flour in my Buckwheat Waffles Recipe and my Quick Buckwheat Waffle Recipe.
What kind of buckwheat flour do you buy? Any tips on finding one that's certified gluten-free?