Pastry Chef's Guide to Baking with Buckwheat Flour

If you're new to buckwheat, it can seem like a confusing little nugget because it is not a grain or a grass but rather technically known as a "pseudo-grain." Therefore, it can never cross-pollinate with anything containing gluten. Hooray! Despite the glaring term "wheat" in its name, it's always gluten-free as long as it is processed in a facility that is also gluten-free. Buckwheat has long been used for Japanese noodles and Russian porridge. It is grown and consumed worldwide. It is full of protein and fiber, making it excellent for those following special diets, including vegans. That brings us to baking. With a pronounced complex earthy and floral flavor profile that couples well in both sweet and savory baking applications, it is destined to become one of the most elegant and sophisticated flours to add to your baking products. It is one of the most exciting whole grain flour to use in baking.

Buckwheat in Baking

Flavor Factors

Tastes are impacted dramatically by the addition of buckwheat flour to baked goods and the choice of the variety of buckwheat flour.

·       HulledBuckwheat Flour variety: The dark hull has been removed before milling. Most bakers prefer it because of its milder, less bitter nature. The flavor is slightly earthy with delicate grassy notes and hints of floral.

·       Unhulled Buckwheat Flour varieties:

The dark hull has been included in the milling process. These have slightly bitter assertive notes and are usually combined with other mild-tasting flours. They are most notedly used in French Buckwheat Crepes.

Applications:

• In sweet applications, buckwheat pairs well with nuts, caramel, cocoa, and deep rich flavors.
• In savory applications, buckwheat pairs well with complex cheeses, herbs, cured meats, and dairy.

Texture factors

It seems pretty apparent to the seasoned baker when baking with buckwheat, but we'll point it out. It is gluten-free. Here are a few other things to be aware of with texture.

• Bread:  Buckwheat loaves of bread are not as light and fluffy as wheat loaves of bread due to a lack of gluten and may need the addition of xanthan, tapioca flour, or guar gum to achieve additional texture.
• Muffins and quick bread: Light buckwheat flour is preferred in vanilla or golden-colored cookies and cakes. Buckwheat adds moistness to cakes and tenderness to cookies and bars.
• Possible Problems: Some quick bread and muffins can become "gummy" if larger amounts of buckwheat are used—test the recipe before converting to 100% buckwheat.

Color of Buckwheat Flours

• Hulled Buckwheat flour has a lovely light brown color that will show up in the final baked good.
• Unhulled Buckwheat flour will be a light grey and finished baked goods will keep that distinct color like rye. Like rye, one will need to add molasses or cocoa to batters or doughs if the desired finished bake is expected to be a rich golden brown.

Start baking with buckwheat 

Ready to start baking with it now?

• Cakes cookies and quick bread: Start with 25%. Again, because of the lack of gluten and the possible downfalls of buckwheat's nature, we suggest you start by substituting 25% buckwheat flour for the wheat flour in non-yeast bread or yeasted recipes like a muffin or cookie.
• Bread: Start with 15%. Adding whole-grain flour will change the formulation, and gluten-free flour is a little finicky. The general rule is to increase the hydration by 10% when adding that 15% if using whole grain buckwheat.
• Check baking temperatures: Because the color of the dough is different from buckwheat, always test the internal temperature of baked goods. Bread should be 185°F or higher. Batter products will vary but generally should be over 170°.

Buckwheat Brownies

Bake Time: 30-35 minutes

Ingredients

½ cup organic avocado oil

1 ½ cup organic cane sugar

2 tsp. vanilla

4 eggs or vegan alternative

1 Tbsp. dark corn syrup or blackstrap molasses

2 cups Organic Grains Buckwheat Flour

¾ cup organic dark cocoa powder

½ tsp. non-aluminum baking powder

1 tsp. sea salt

Directions

1. Wash and sanitize all work surfaces and tools—Preheat the oven to 350°.
2. In a medium mixing bowl, mix the oil, sugar, vanilla, eggs, and syrup until the sugar dissolves, about 4 minutes. Add the flour, cocoa, and salt, mixing for 2 minutes. Allow batter to rest for about 5 minutes.
3. Spread into a lightly greased bar pan (8x8x2 inch). Bake 30-35 minutes until an internal temperature of 150° or higher.
4. Cool the brownies in the pan for at least 30 minutes before cutting, allowing them to set up.

Buckwheat Pancakes

Bake Time: 15-18 minutes

Ingredients

1 cup Organic Grains Buckwheat Flour

1 Tbsp. sugar

1 tsp. baking powder

¼ tsp. salt

1¼ cups milk

1 large egg, beaten

Directions

1. Whisk buckwheat flour, sugar, baking powder, and salt together in a bowl.
2. Beat egg and milk together in a bowl. Add the dry ingredients and whisk until the batter is thick and smooth. Let batter rest for at least 5 minutes before cooking.
3. Drop batter by large spoonful onto the greased griddle and cook until bubbles form and the edges are dry for 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with the remaining batter.

Vegan & Gluten-Free Bread

Bake Time: 45-55 minutes

Ingredients

2 2/3 cups Organic Grains Buckwheat Flour

3 Tbsp. Organic Grains White Chia Seeds

1 cup Organic Grains Tapioca Flour

¼ cup sugar

½ tsp. salt

2 ¼ tsp. instant yeast (1 packet)

¼ cup olive oil

2 Tbsp. maple syrup

1 ¼ cup of water between 100-105° F

Directions

1. Grind the chia seed into flour using a high-speed blender.
2. Using an electric mixer with the paddle attachment, combine the buckwheat flour, chia flour, tapioca starch, organic cane sugar, and salt. Mix in the instant yeast. Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
3. Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about two teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf without the dough sticking to the spatula (or your hands).
4. Carefully remove the dough from the mixing bowl and onto a parchment-lined baking sheet. Use your hands to form the dough into a round/oblong loaf. Cover loosely with plastic wrap and rise for 3 hours at 75°. Score the top of the loaf with a sharp kitchen knife or a razor blade.
5. Preheat the oven to 400°F. When the loaf is finished rising, bake for 45-55 minutes, or until the internal temperature of the loaf reaches over 180°F.

 

There you go! Make some amazing gluten-free buckwheat flour stuff. I'm cheering for you 100%. 

Always My Very Best,

Your Friend, Chef Tess

Grand New Adventures: National TV, Food Judging, and Food Expos

 I realize that it has been a whirlwind 6 months. Rapid changes, I dare say..."explosive" changes have been happening in my life and I'm a little overwhelmed by the magnitude of the blessings! For those who have been with me through some of the tearful challenges of the last few years and sent so much love, prayers and support, I cannot even express how much that has meant to me and my little family.

 In March, Panhandle Milling had a booth at the Pizza Expo in Las Vegas.  I was able to do a few segments with  Culinary TV 's Host Bill Rogers. Culinary TV is on cable with 48 Million viewers nationwide (see channel guide here  ). The pizza expo was bustling with thousands of exited pizza enthusiast, business owners, and Bill is dear friends with my boss Tim Devey. It was an honor to be part of the show.

Shortly following that event, Bill connected me with the owner of Fire Within Woodfire Ovens who runs the only Wood Fire University in the country in Denver, Colorado. They invited me to attend their Wood Fired University in July as an instructor.

Shortly following the Pizza Expo, I spent a much needed week with my Dad fishing in Utah. It is probably one of my favorite ways to renew my soul and get back to nature. Mostly because I get to be with my dad.


Then, I was off to Lockhart, Texas to judge their regional baking contest.

People think it's really fun to be a baking contest judge. Most of the time, I would agree, but after about 5 different kinds of cookies you start to do a  little of this...

A few days later I was able to go to Atlanta, Georgia for the first time and be a judge for the National Culinary Competition for the FCCLA teams. This was especially epic for me because I was going to be there with the President of American Culinary Federation and Industry Leaders from all over the country. The Leadership Conference for FCCLA was 3 days long and I got to spend time with the Home Baking Association teaching about baking as well.

For those who are not familiar with the FCCLA "family, Career and Community Leaders of America is a nonprofit national career and technical student organization for young men and women in Family and Consumer Sciences education in public and private school through grade 12. Everyone is part of a family, and FCCLA is the only national Career and Technical Student Organization with the family as its central focus. Since 1945, FCCLA members have been making a difference in their families, careers, and communities by addressing important personal, work, and societal issues through Family and Consumer Sciences education.

Today over 160,000 members in more than 5,300 chapters are active in a network of associations in 49 states, in addition to the Virgin Islands and Puerto Rico."

Seriously. Judging people is cool.

A quick trip back from Atlanta to Denver to bake a few hundred organic cookies for the Slow Foods Nations Expo turned out to be a  lot more work than it sounds.  I love Denver. The people are super friendly...and let's face it, my brother lives there, so when he brought his family to the festival, it was sweeeeeeet!

Straight from Denver, I flew to The Institute of Food Technology Expo in Chicago. This was another dream come true. I've thought about this event since I was a Senior in High School!  Being in a booth and talking with some of the most innovative minds in the food industry today was one of the most incredible experiences of my life!

Oh yeah...and I ate some of the best Oysters I've ever had. Don't judge. I actually really like a good oyster. I haven't had them since...well...over 20 years. The CEO of the company insisted that I try these at dinner with our team.  Yup. They were awesome.

After IFT, I flew back to Denver for that amazing Wood Fired University that I got invited to attend in March. Yes. I can't believe how fast July arrived!

Bill Rogers was there again with Culinary TV filming some of the events.

He asked me to do a show with him.  Here's the video...

We baked over 400 pizzas in 2 days! It was insanity. Pure delicious insanity.

The last week of July was spent baking and preparing a couple tons of vegan cookies for the Vegfest in Denver.  It was a busy prep! Vegans are cool.

VegFest Colorado was 3 days of Vegan conversation and education. I really love the energy and the people that I met at this event! There were so many kind-hearted souls just trying to do what they believed to be best for their health. 

I am excited to say that I did a good enough job at the Wood Fired University to be invited back for October!

 Wood Fired University October 2018 will feature the brilliant instruction of Michael Kalanty! WHAT????!!!! He is an absolute superstar in the baking industry.  I am in complete humility and awe at the opportunity to even be in the same room with him, let alone given a chance to teach at the same event!

Now the biggest Grand New Adventure for our little family.
We're uprooting.

  My family is moving to a really small town. We're still staying out West.   I will post the details as they are set in stone, but we put an offer in on a house and it has been accepted. Yes, this means I am leaving the heat and the desert. Hint. I will be much closer to my parents and family in all directions. It's a good thing. I will miss Phoenix deeply. It has been my home for a quarter of a century. Most of all, I will miss my best friend Gena and her family, who have been such a strength to me over the last few years. I will be ugly crying driving away from this house...and cheering as I arrive at the new one. Isn't life just funny that way?

Always My Very Best,
Your Friend Chef Tess

1 Week of Meal Prep Recipes for Health, Fitness and Saving Money

 Over the last year or so, I've been making an effort to prepare fresh meals for the week ahead of time. Part of this is has been to save money, since there's less tendency to opt for the last minute take-out meal if there's food already prepared at home. The other part of this, has been that I've been really trying to watch what I eat for health reasons.  So, today I'm going to share a few menu's and base recipes that can make several different flavorful meals.  Those who've been following my blog for a few years know that this is something I do regularly and it was the basic idea that I used on my TV show in Las Vegas. It just saves so much freakin' time! Different from my Meals in a Jar, this is fresh food. Most of these can easily be put in the freezer as well, so it's possible to have them on-hand for longer than a week. I make at least two of each of these meals, that way I have some for lunch and some on hand for dinner. This also ensures that my teenage boys will also have healthy choices available.

14 meals

Grilled Chicken 5 ways with Bell Peppers and Vegetables
Grilled Shrimp with Multi-Grain Stuffed Bell Peppers
Smoked Maple Salmon Slaw with Sprouted Quinoa

 Grilled Shrimp with Multi-Grain Stuffed Bell Peppers

yield 2 meals

• 12 oz shrimp, peeled and veined
• 1 Tbsp. Garlic infused Avocado Oil
• 5 mini bell peppers, cut in half and seeded. 
• 1 cup cooked mixed grains (wheat, oats, triticale, or rye)
• Chef Tess All Purpose Seasoning
• Red pepper flakes
• Green onions

 Directions: Saute shrimp in avocado oil. Remove from the pan and divide between two freezer safe meal containers.  Saute the bell peppers in the pan until tender. Arrange around the shrimp. Fill each pepper with a Tablespoon of cooked mixed grains.  Season well with all purpose seasoning, pepper flakes and green onions. Chill immediately.  To reheat, microwave 2-3 minutes on high. If frozen, 4-5 minutes.

 Smoked Maple Salmon Slaw with Sprouted Quinoa

yield 2 meals

• 12 oz. Smoked Salmon filet 
• 1 tsp. Maple Syrup
• 1/4 tsp Chef Tess All Purpose Seasoning
• 4 cups cole slaw greens
• 10 drops stevia
• 2 Tbsp. vinegar
• 1 Tbsp. garlic infused avocado oil
• 2 Tbsp. fine minced onion
• 1 tsp. poppy seed
• salt and pepper to taste
• 1 cup cooked sprouted quinoa

Directions: Grill the salmon until just cooked through, about 5 minutes. Drizzle with maple syrup and season well.  Divide salmon between 2 meal containers. In a large bowl, combine the slaw greens, stevia, vinegar, oil, onion, and poppy seeds. Season to taste. Divide between the two meal containers, next to the salmon.  Divide the quinoa between the containers, 1/2 cup each.

Grilled Chicken 5 ways with Bell Peppers and Vegetables 

yield 10 meals

A few weeks ago I shared how I've been on a real chicken kick the last bit and experimenting with a ton of flavor ideas to add some real jazz to my family's table with very little extra effort on my part. Yes, I do use Ahuacatlan Avocado Oil in this recipe. They sent me several cases of it to play with and I've been super impressed with the high smoke point and buttery flavors that it adds to my cooking. A high smoking point, by the way, is the best way to ensure that you won't be adding free radicals to your diet. 

One batch of marinade base will season 3 lbs of chicken breasts (about 10 breasts). Just baste them well in the marinade base.  Divide this marinated chicken into 10 meals in 5, quart-sized freezer bags with 2 breasts each to give you the meal variations. It's the perfect amount for a fast meal.  Then, simply combine the flavor ingredients in the quart sized bag with the breasts.  Allow to marinate at least an hour in the fridge, but I prefer overnight.  Then, drain marinade and bake or grill as desired. 

OR for bolder  simpler flavors:  Marinate all in the chicken in the marinade base, drain and bake/grill and then top each breast with the flavor variations in the serving dishes, as you would for a BBQ rub. The flavor will marry with the chicken as it sits in the fridge or freezer for service. 

Marinade Base

1 cup  Ahuacatlan Avocado Oil

1/3 cup Balsamic Vinegar

2 tsp salt

2 tsp pepper

Here's the flavor options:

Lime Poppyseed

Add 3 Tbsp minced garlic

1 Tbsp. poppy seeds 

2 Tbsp. lime zest 

Greek Festival

To base add: 

3 Tbsp. fresh minced dill

1 tsp oregano

1 tsp rosemary

1 tsp.  ground fennel seeds

 Garnish with kalamata olives and diced red pepper after cooking.

Orange and Onion Balsamic

To base add: 

3 Tbsp. orange zest

1/4 cup garlic

1/4 cup minced white onion

Raspberry and Rosemary

To base add:

1/4 cup raspberry juice concentrate 

1 Tbsp. minced rosemary

1 tsp fennel, ground

Hawaiian Pineapple Orange Guava

To base add:

1/2 cup Pineapple Orange Guava Juice concentrate

1 Tbsp. minced ginger

1/4 cup teriyaki sauce

1 Tsp. garlic

1/2 tsp ground cardamom

There you go! Now line up 10 meal containers and put one of each of the chicken variations in each container. Add 1 cup of grilled bell peppers  and steamed vegetables to each container and you're set!

Always My Very Best,

Your Friend Chef Tess

Freezer Friday! Video 3 Ways to use Sprouted Wheat dough: Cinnamon rolls, Dinner Rolls and Sticky Buns

Episode 3 Season 2 Cooking with Chef Tess as seen on the Heartland TV Network in Las Vegas! Here's last week's episode and recipes. 

Freezer to Oven Sprouted Grain Cinnamon Rolls, Dinner Rolls and Sticky Buns

Make the Dough

·       3 cups water (no hotter than 110 degrees)

·       2 Tbsp. active dry yeast

·       ½ cups Organic coconut sugar

·       4 ½ cups Organic Grains bread flour

·       4 ½ cup  Organic Grains sprouted white wheat flour 

·       1 Tbsp. salt

·       ¾ cup coconut oil or Ahuacatlan Avocado Oil 

·       2 egg

Combine everything in one large bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned. Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size. Punch down dough and divide into 3 equal pieces.

Cinnamon Rolls

Roll out in rectangle on a lightly floured surface. 

Smear:

½ cup sugar

½ cup butter

2 Tbsp cinnamon or Chef Tess  Wise Woman of the East Spice blend

Cut into 8 rolls. Place 4 roll per 8 inch pan. Raise 45 minutes. Freeze.

Oven-Ready Stuffed Sticky Buns

Caramel Topping:

1 c brown sugar

1/2 chopped real bacon bits

 1/3 c maple syrup

¼ c butter, melted

Cream Filling:

1/2 package (4 oz) cream cheese, softened

¼  c shredded coconut (okay...how evil is that?!)

 2 Tbsp.  powdered sugar

 1 Tbsp.  butter, softened

 1 tsp vanilla

 Spread topping in the bottom of each pan.

Combine all cream filling ingredients and beat until well mixed; set aside.

Punch dough down and divide into 6 equal pieces. Flatten each piece of dough into a small circle, about 4 to 5 inches in diameter. Place a scant T of cream filling in the center. Pinch edges of dough together and form into a ball; It looks like a little cheese tortellini. Place in prepared pans, pinched side down. Cover and let rise until doubled, about 30 to 45 minutes. Yes, let them raise before freezing! That is the secret! (if freezing, put in freezer at this point. To prepare pull from freezer straight to the oven and add 20 min to bake time for room temp dough) Bake at 350°F for 25 to 30 minutes or until deep golden brown (45-50 minutes from frozen). Cool on rack for only 1 minute; invert onto serving platters. Remember, allow to cool only one minute before inverting onto a platter. Be careful, it's hot and that goo is delicious...but not in a molten mass attached to your arm. Oh my stars!

 Making Dinner Rolls

 I kind of put them in a log form. this helps to keep things pretty even. You can get science-like and weigh the dough and then divide it into 12 equal portions, but on most given days, I just eyeball it. I may go to baker's heck for saying that.

Now, lightly (I do mean lightly) dust the counter top with a little flour...just a little. We don't want the rolls sticking too much. On the other hand, we don't want so much flour that they just roll all over the place. The point is, we want a little tacky stuff so they form correctly. Take the dough piece and pinch the sides together...

Then turn it over so the pinched side is down.

You don't want it to look loose like this...

You want the dough balls to look like they have a skin holding them together. Like this picture below. Place the rolls on a pan lined with parchment paper (or a freezer friendly pan for easy make and bake). If you use metal pans, you don't have to worry about the glass shattering going from the freezer to the oven. I may mention that again.

Allow to raise at room temperature, uncovered for 35-40 minutes, until the rolls are touching if originally placed 1/2 an inch apart. Cover with foil and place in the freezer. Keep frozen up to one month. Removing them from a pan once frozen and placing directly in a freezer bag will save space in your freezer...big time!

 Bake, Serve. Wrap Up

When you want fresh rolls, preheat oven to 375 degrees. Remove pan from the freezer. Important note...don't place glass pans directly from the freezer to the oven, they will shatter. If you keep rolls frozen in freezer bags, place frozen rolls on pan and then place in the oven.

Bake 375 degrees 20-25 minutes until golden brown.
Try not to eat them all in one sitting...alone. 

Special thanks to Organic Grains for sponsoring this episode!

 There you go! Make some awesome buns!

Always My Very Best,

Your Friend Chef Tess