Whenever I don’t have any bread for dinner or breakfast, I make these quick flatbreads with buckwheat flour only. They are so easy to make it’s almost unbelievable. They are like a thin tortilla, but softer and with the distinct flavor of buckwheat. The good thing about this recipe is that buckwheat flour only needs water to hold together. It’s almost magic!
The recipe is very similar to a French galette, a sort of crêpes that is usually served with savoury toppings. But for the wraps, the batter is thicker and results in a thicker, more versatile large pancake.
These wraps are naturally gluten-free, grain-free (buckwheat is technically not a grain but a seed), dairy-free, vegan, paleo friendly and nut-free at the same time.
You can wrap them as a burrito, use them as tortillas, or serve as a side to your meal, as a quick and simple flatbread. I also fill them with chocolate and hazelnut spread from time to time…
But is buckwheat really gluten-free?
Thanks to its name which suggests it’s some kind of wheat, I always receive many questions when I use buckwheat in my gluten-free recipes. Buckwheat is not a wheat or cereal grain, but rather a seed that is related to rhubarb and sorrel. It is a versatile ingredient that is commonly used in gluten-free cooking and baking, as it is a good source of fiber, protein, and minerals, and has a distinct, nutty flavor.
Buckwheat flour can be used as a substitute for wheat flour in gluten-free recipes, and is often used to make gluten-free baked goods, such as pancakes, waffles, and crepes. It can also be used to make gluten-free pasta: in some Norther regions of Italy there’s a typical pasta dish called pizzoccheri made with buckwheat flour (I’ll let you google pizzoccheri, they are just delicious, you should definitely taste).
Overall, buckwheat is a great ingredient for those who are looking for a gluten-free flour with lower glycemic index than rice flour. For this recipe you will need a finely milled buckwheat flour.
You can also customize the batter with chopped rosemary or other herbs/spices, following your taste. The tortilla will remain soft. If you do not have a kitchen scale, you can proceed with tablespoons, just remember that the water is always the double of the flour. The final result must be very easy to fold and roll up.
Ingredients for 2 wraps (double the amount for how many you need):
