100% buckwheat flour recipes e-book #2

This buckwheat recipe e-book uses gram and ml measures only. There is a version that includes Australian cups and measures which you can find here.

It contains 10 specialty buckwheat flour recipes. They are all 100% buckwheat flour and contain no other gluten free starches or whole grains.

These recipes have been tested with light buckwheat flour. I do not have access to dark buckwheat flour and have not tested it in any of these recipes.

The recipes are all gluten free, nut free and xanthan gum free. There are lots of vegan and dairy free options and substitutions as well. Below is a list of the recipes and the dietary allergens for each recipe. Use this list to determine if the e-book is right for you.

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Terms and conditions

The price of this e-book is in Australian dollars. You will be charged in your own currency in accordance with exchange rates set by your bank.
This e-book is non-refundable.
All rights reserved. No part of this publication may be reproduced, published, resold or shared in any forms or by any means without the express permission of the author, Georgia McDermott.
This e-book is not intended to diagnose or treat, or to replace professional medical advice.
Links to the e-book expire within 24 hours. Please download the e-book to your desired device (computer, tablet) within 24 hours.

Recipes in this e-book

Savoury seeded pumpkin buckwheat bread

This savoury seeded pumpkin bread is vegan, nut free, egg free, xanthan gum free and low FODMAP with the right nuts and seeds. The bread uses psyllium husk powder as a binder and yeast as a rising agent. I have not tested a yeast free option.

I love having this bread on hand as it makes great sandwiches on the first day and toast thereafter.

Equipment: 1 X steel 10.16 x 10.16 x 22.86 cm or 4inch X 4inch X 8inch bread pan (mine is the small Pullman bread tin linked)

A side on image of a loaf of savoury buckwheat pumpkin bread topped with mixed seeds. The bread sits atop a dark tray against a dark backdrop.

Buckwheat cinnamon raisin loaf

This cinnamon raisin loaf is made with buckwheat flour, yoghurt, psyllium husk powder and yeast. I have not tested a yeast free version. The yoghurt can be lactose free, and although I have not tested it, it can likely be made vegan with a good quality vegan yoghurt.

The loaf also has a low FODMAP option.

Equipment: 1 X steel 10.16 x 10.16 x 22.86 cm or 4inch X 4inch X 8inch bread pan (mine is the small Pullman bread tin linked)

A brightly lit aerial image of a slice of buckwheat cinnamon raisin loaf atop a bright blue ceramic plate.

Buckwheat pumpkin wraps

These wraps are vegan, egg free, xanthan gum free, nut free and low FODMAP. They psyllium husk powder as a binder. The wraps are a fun way to use up pumpkin puree and to get some extra veg in.

Equipment: 1 X 22cm (8.6inch) cutter (I use an upside down bowl with a sharp lip or a spring form cake tin

An aerial image of gluten free pumpkin wraps on a sunlit white marble table.

Buckwheat pizza bases

These pizza bases are vegan, egg free, nut free and xanthan gum free. They are fluffy and bready as opposed to the more traditional pizza base (so they make great flatbread too).

The pizza bases use psyllium husk powder for binding and yeast for rising. I have not tested a yeast free option.

Equipment: none

An aerial sunlit image of a buckwheat flour pizza on a sheet of baking paper atop a white marble table. The pizza is topped with margherita toppings

Buckwheat pasta

This pasta is 100% buckwheat flour, with salt and water as the only other ingredients. It is xanthan gum free, psyllium husk free, vegan, egg free and nut free. A great option if you don’t have access to good quality gluten free pasta, or just don’t fancy leaving the house.

Equipment: pasta machine

Low FODMAP vegetarian lasagne (using said pasta)

A vegetarian lasagne that uses a tofu bolognese, low FODMAP bechamel (with a vegan option) and buckwheat pasta for homemade lasagne sheets. It freezes exceptionally well and makes a delicious dinner throughout the week.

Equipment: 31cm length X 23cm width X 5cm height baking dish (12.2inch length X 9inch width X 2inch height)

An aerial image of low FODMAP vegetarian and gluten free lasagne in a white baking dish atop a sunlit white marble table. One piece of the lasagne has been taken, revealing the cheesy innards and the vegetarian mince sauce.

Buckwheat banana bread

This banana bread is egg free, vegan with the right milk, xanthan gum free and nut free. It does not contain yeast and uses baking powder as the rising agent. It’s a delicious, cinnamon scented banana bread that is easy to make.

Equipment: 21.5 x 11.5cm (8.5 x 4.5 inch) cake loaf tin or a 21cm X 10cm (8.2inch X 4inch) silicon loaf pan

A macro close up image of buckwheat banana bread topped with

Buckwheat brownies

These brownies are nut free and xanthan gum free. They contain eggs, butter, chocolate and cocoa. The brownies are super fudgy, rich and delicious. There are no dairy free or vegan substitutes.

Equipment: 24cm X 24cm square cake tin (9.4inch X 9.4inch)

An aerial macro image of buckwheat brownies that have been sliced and topped with sea salt flakes.

Buckwheat babka

This buckwheat flour babka is xanthan gum free, nut free and egg free. It should be simple to adapt to be vegan, too. The babka uses psyllium husk powder as a binder and yeast as a rising agent. I have not tested a version without yeast.

Equipment: 21.5 x 11.5cm (8.5 x 4.5 inch) cake loaf tin

An aerial image of a buckwheat babka with chocolate swirls on a mottled brown baking tray.

Chocolate sandwich biscuits

These chocolate sandwich biscuits are xanthan gum free, nut free and egg free. They use cocoa, buckwheat flour, butter and chocolate for a light yet flavourful cookie which is sandwiched with a simple buttercream. Be warned: they are incredibly addictive.

Equipment: 4cm straight edged cookie cutter (1.5inch)

Gram and ml Buckwheat e-book #2