My son is not able to eat dairy or wheat and so I have been thinking about how to make bread quickly (with no dairy or wheat).
I am happy to say that I just discovered an easy way to make simple, delicious, sandwich bread.
My son just loves it.
Here is what the buckwheat looked like before I ground it – You can use already ground store bought buckwheat flour if you wish although I highly recommend grinding your own flour since it is so easy to do and more healthy and delicious when the flour is fresh.
I added one cup of buckwheat to my grain grinder
The flour turned out perfect. Very fine and powdery. Turns out, buckwheat is very easy to grind.
1 cup buckwheat flour (fresh ground or store bought- I highly recommend fresh ground)
1 egg (I use duck eggs from our local farm)
3/4 – 1 cup water (add more water if the batter is too think to pour)
2 tablespoons oil (I used ricebran oil)
1 tablespoon sugar (I used coconut nectar)
1 teaspoon baking powder
1/2 teaspoon sea salt
Mix all the ingredients until smooth (30 – 60 seconds)
Add 1/8 cup oil (I use rice bran oil) to a pan and heat it up until warm.
Then add a ladle full of batter (the more batter you add, the larger the pancake – if the batter doesn’t easily flow into the pan, you may need to add more water, 1/8 cup at a time)
Turn the pancake when you can see bubbles all around the pancake.
Look at this beautiful brown color.
Here is our sandwich… It contains salmon salad and homemade aioli, spinach, roma tomatoes, red onions, alfalfa sprouts and mustard.