Delicious gluten-free buckwheat flatbread that can also double as a pizza base; made with raw buckwheat groats, apple cider vinegar, sea salt, water, olive oil, and baking soda.
By now, you're all audibly laughing at my continued use of the ol' buckwheat groat.
What can I say, the stuff is fab-u-loso, and because I'm constantly trying out new recipes for the bloggy here, buckwheat has kind of become my go-to gal pal.
These last couple of weeks have left me a bit challenged in the kitchen.
Every year, I seem to fall prey to the same black plague of death, and it leaves me a bit incapacitated for a time.
This year, it was especially horrid, leaving me with copious amounts of dry, itchy skin, a Rudolph nose, mucous for days, and an attitude to match. Needless to say, I've not been feeling particularly fetching.
In order to combat the mucous, I have been (attempting to) steer clear of certain grains, sugar, and needless dairy (read: cheese is a necessity).
Potent teas, cold, crisp salads, and hot soups have been some of my best food friends, all helping me feel better and get through the thick of it.
While I typically enjoy a good cheese crisp made with my Spelt Tortillas when I have homemade soup, I traded in the delicious wraps for a time in exchange for this flatbread!
Made with buckwheat groats, which are less mucous-causing than their gluten counterparts, this flatbread has been the perfect accompaniment to the myriad soups I've been making, including this Spicy Cabbage Soup and this Curried Cream of Zucchini Soup. In the testing process are also a Turkish red lentil soup, as well as a simple celery variety.
Heads up, my youngest daughter didn't dig this, so I'm not certain how kid-friendly it is. Jade loved it though!
I really enjoy topping it with a simple cherry tomato sauce and a sprinkle of raw white cheddar.
As I type, I'm eating it with a vegan cream of celery soup, and it's just superb!
Buckwheat Flatbread
Ingredients
- 1 cup raw buckwheat groats (see Notes)
- water , see Instructions
- 1 Tablespoons apple cider vinegar
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon baking soda
Instructions
- Using a measuring cup that holds at least two cups, fill it to the '1 cup' line with the buckwheat groats.
- Add water to the groats until you reach the '2 cup' line.
- Stir in the vinegar and oil.
- Let the mixture sit and soak for at least two hours.
- After the soak time, preheat the oven to 350 degrees.
- Add the buckwheat mixture, salt, and baking soda to a blender.
- Blend all until smooth.
- Line a baking sheet with parchment paper.
- Pour the buckwheat batter onto the parchment paper (it will be similar to pancake batter in consistency).
- Spread it out a bit with a spatula.
- Bake for 30 minutes.
- Top with your choice of toppings.
- Bake for another 10 minutes.
- Cool, cut, and serve!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Annemarie
Can't wait to try this! I did laugh at the continued buckwheat kick ? But I love it!
Lauren
Haha, thanks Annemarie. I think I'm at the end of my kick, lol. 🙂
Edi - SunCakeMom
It looks delicious! I hope it tastes just as good becasue I will give this a try on the weekend! Thanks!
Laura
I appreciate the attitude to match! Cracks me up, only because it's true for me, too.
To encourage health, I'll drink pastured/organic bone broth, lots of water and maybe employ a cell salt. And rest!
Not feeling well is such an energy drain, I hope you get back to good real quick! Buckwheat or not, I enjoy your blog!
Lauren
Haha, thanks Laura! I always appreciate your thoughtful comments. Thanks for your well wishes! 🙂
kimmythevegan
Don't be ashamed of your love of buckwheat groats - they are awesome! So versatile. I really enjoy them as well, although I admit that you are much more creative with them than I 😉
"fab-u-loso" This really reminds me of the movie 13 going on 30. So cute.
I can't wait to try making this!!
Hope you're feeling better Lauren!
Kat
Hi Lauren, I & my kids absolutely love this flatbread. However I am doing something wrong as my one seems to be a bit rubbery, not as nicely baked through as yours?? Also is the temperature for oven with fan?
Thanks?
Lauren
Hi Kat,
I'm not certain why you're getting a rubbery texture...maybe it's being cooked too long? I don't have a fan in my oven, so perhaps that's drying it out? Or it could be you don't care for buckwheat? It is an acquired taste. I didn't much appreciate it until it became one of the few foods I tolerate!
Kat
Thanx Lauren, am the same can't tolerate many grains so use buckwheat a lot in porridge, soups, pancakes. I thought you don't have a fan as with my first attempt at 175 degrees (am in uk) it wasn't rubbery but also raw so 2nd time I lowered the temperature. I wonder whether it could be the bicarbonate( baking) soda I am thinking of swapping it with baking powder as I use that with pancakes and they're not rubbery.
Kim
Hi! I'm making this now. After I pour in the vinegar and oil, do I stir everything around or just leave it? Thanks!
Lauren
Hi Kim,
Yes, stir it all together. 🙂
Claudia
Do you know what weight/voulume I would need to use for buckwheat flour and water ? I have stopped my sourdough but still want to get rid of the antinutriants. Its cheeper to buy the flour over here than the groats and I have alot left over from my sourdough days sadly.
Lauren
Sorry Claudia, I don't know.
Kurt
This is a great recipe!
Emily
I would love to use buckwheat flour, since I need to use up what I have. Do you have any recipes with buckwheat flour? I love your recipes so much Lauren!!
Lauren
Thanks Emily! I have a few, depending on what you're after. Here are a few links:
Pancakes - https://www.oatmealwithafork.com/buckwheat-pancakes/
Brownies - https://www.oatmealwithafork.com/small-batch-fudgy-buckwheat-brownies/
Muffins - https://www.oatmealwithafork.com/chocolate-chip-buckwheat-muffins/
Kelly
Can I use buckwheat flour instead of groats? Thanks
Lauren
I don't think so...you could take a peek at some of my other buckwheat recipes here for one better suited to you: https://www.oatmealwithafork.com/?s=buckwheat
Hana
Hi. I'm really excited to try this! I don't own a glass measuring cup so I was wondering exactly how much water to use for soaking. Would it be 1 cup? Thanks 🙂
Lauren
Hi Hana,
Unfortunately, I'm not sure. I would guess about 1 1/2 cups?
Hana
Hi Lauren ,
I just sort of winged it with the water and figured it out. This is SO good !! Thank you for sharing this recipe ! Is it supposed to be a bit moist on the inside? Either way it still tastes amazing but just wanted to compare notes 🙂 (I just started baking with buckwheat).
sandra clapham
Is T equivalent to tablespoon and t equivalent to teaspoon? thanks anyone
Lauren
That's right 🙂
Dilya
Thank you so much for this recipe, and you even have WW points calculated!
Sally Penn
In an effort to cut out wheat from my diet I've tried numerous alternative grain bread recipes most of which I didn't like but...this recipe is great!!! I also tried it without baking soda - using double the quantity of baking powder which i much prefer. I love it toasted too.
Your recipe is a real game changer - with grateful thanks, Sally
Lauren
Thanks for the comment, Sally! I'm happy you enjoyed the bread! 🙂
Stephanie
Thank you! I've been doing buckwheat for a while but most recipes asked for tapioca or arrowroot starch which I discovered both hubby and do better without. This is simple, quick and delicious. Absolutely love it!
Fatma
I have made it second time. It again came out excellently soft and taste and texture was more like flatbread. I will buy more buckwheat groats to make this. Many thanks. My daughter loves eating this.
Jess
I loved this recipe, but even more after reheating in the oven the next day. After another 10 minutes in the oven the crust got so much more crusty and delicious. Next time I'll bake it for an extra 10 minutes before adding the toppings. Definitely a winner!