I have been wanting to try out buckwheat flour for sometime now. I first learned about this delicious flour when my Aunt Mary treated me to some buckwheat pancakes. Yum! If you are trying to be grain free it is a wonderful substitute! I took my Nutty Biscuit Recipe and made a few tweaks for this recipe.
Preheat Oven to 425 degrees
Flour Mixture: 2/3 cup buckwheat flour, 2/3 cup Hazelnut or other nut flour, 2/3 cup tapioca flour, 3 T Pea Protein, 1/2 teaspoon Cream of Tartar, 1 Tablespoon baking powder (Low altitude use 4 teaspoons), 1 teaspoon Xanthan Gum, dash of citric acid and ginger. Stir to blend all ingredients. (the citric acid and ginger are dough conditioners and help with the leavening.)
Wet ingredients: Combine and set aside-2/3 cup of milk or milk substitute & 1 Tablespoon apple cider vinegar. Before adding to flour mixture beat in 2 eggs & 1/2 cup of olive oil or oil of your choice.
Whisk in: Using a whisk or a fork stir the wet mixture into the flour. It will seem like way too much liquid at first, it will thicken up the longer you stir. (If after baking these the first time you want them moister… just add a couple of tablespoons of milk)
Scoop dough onto cookie sheet: I use a cookie dough scoop that makes these nice round perfect little biscuits/rolls.
Bake for 15 minutes and enjoy!
Julie Bakes Gluten Free 