Simple Delicious Gluten Free Buckwheat Blender Carrot Cake (No Flour)

 This Gluten-Free carrot cake features whole grains of buckwheat milled in the blender! The result is a rich nutty flavor profile and a tender crumb.

Carrot cake is one of my favorite desserts, and I developed this recipe for all my gluten-free friends who are looking for a hearty whole-grain version of the classic. A common misunderstanding when baking gluten-free is that buckwheat contains wheat. Buckwheat is not related to wheat; it is naturally gluten-free and a fantastic choice for those with celiac disease or who are trying to eat gluten-free.

What is the benefit of the whole grain buckwheat?

• Buckwheat is an excellent source of fiber, protein, magnesium, potassium, and antioxidants.
• Buckwheat’s high fiber content and antioxidants can help lower cholesterol levels and reduce the risk of heart disease. 
• Buckwheat is ideal for blood sugar control for people with diabetes. Its low glycemic index means it slowly releases sugar into the bloodstream, which can help regulate blood sugar levels and prevent spikes.

• Buckwheat can improve digestive health when included in the diet. Its high fiber content promotes regular bowel movements and supports a healthy gut microbiome.
• Buckwheat can assist with weight loss. Because it fills and slows digestion, it can help curb hunger and promote weight loss.

• Buckwheat is rich in antioxidants, such as rutin, which may help protect cells from damage and reduce inflammation. 

• Buckwheat may also benefit bone health and immune function and reduce the risk of certain types of cancer.
  

  

Gluten-Free Whole Grain Buckwheat Blender Carrot Cake

2 cups Hulled Organic Buckwheat Groats

5 large eggs

1 1/4 cup vegetable oil

1 tsp. orange zest

1 Tbsp. vanilla

2 cups brown sugar

1 Tbsp. baking powder

1 Tbsp. ground cinnamon

¾ tsp. salt

3 cups finely grated carrots

1 cup coarsely chopped walnuts or pecans

1 cup raisins or dried cranberries

 

Ingredients for Lemon Cream Cheese Frosting

16 ounces of cream cheese, at room temperature

1 cup unsalted butter, at room temperature

2 lbs.. powdered sugar, sifted to remove lumps

1 tsp. lemon zest, micro-grated

2 tsp. vanilla extract

Toasted finely chopped nuts and/or toasted

coconut, for garnish

Directions for Cake:

• Preheat the oven to 350° and prepare 3 8-inch round cake pans. Line with parchment circles and grease the sides with butter and flour.
• In a blender, blend the groats until they are a fine flour.
• Add the eggs and oil and blend until very smooth, about 3 minutes.
• Add the sugar, vanilla, and orange zest and blend for 15 seconds. Pour into a large bowl and add the remaining ingredients.
• Transfer the batter evenly between the 3 pans to the oven.
• Bake for 40-50 minutes. Test the baked cakes with a knife inserted into the centers; it should come out clean. Transfer the pans to cooling racks, cool for 15 minutes, then turn out onto racks to cool to room temperature.

Directions for frosting:

• In a mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy. Gradually add the sugar and extracts.
• Continue to beat until velvety smooth.
• Frost the cooled cake. Garnish with coconut or toasted nuts.

Always My Very Best,

Your Friend Chef Tess

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

Delicious Homemade 4-ingredient Gluten Free Buckwheat Noodles

 This one is for my gluten free sister, auntie Em.  I know it is cold where she is and sometimes I think of my darling sister and wonder what she's eating for dinner. I'm a dork. I think of things like that, especially when I see storms all over the country that are knocking out electricity. I think if I could, I'd bring those dear people a pot of chicken soup...with homemade noodles.

When I was growing up it wasn't really good homemade chicken soup unless there were homemade noodles floating in the broth. There might not have even been chicken. I just wanted those noodle that Grandma Barbara would roll out by hand and put into that bubbling broth of happiness. As we're coming into that time of year then, I wanted to post this simple recipe for homemade buckwheat gluten free noodles. This recipe will work for tossing into a hot pot of soup right at the end and serving up warm. The noodles cook in 3-4 minutes and come together in less than 10 minutes. I think you'll be happily surprised.
Buckwheat. Let's talk.  Whole grain buckwheat can cook on the stove top 1:3 low simmer 32 minutes (pressure cook 4 minutes). Even though the word "wheat" is in the name of this remarkable stuff, don't let the name fool you...Buckwheat is actually not related to wheat at all and is 100% gluten free. A century ago Russia was by far the world leader in buckwheat. Kasha or buckwheat groat is a well known use of buckwheat for pilaf. With a strong flavor, rich in iron and a high concentration of all of the amino acids. Buckwheat is amazing in Gluten Free Buckwheat pancakes  and great for a nice dense bread. It can be strong in flavor so get the hulled varieties. For breads and rolls, use up to 1 cup per recipe to impart a taste and texture that comes close to whole wheat. Use less when baking delicate cookies or pies. (¼ cup contains 6 grams fiber and 5 grams protein.)

Buckwheat noodles are very popular in oriental dishes. I love them with a spicy peanut sauce and a light drizzle of sesame oil. However, the dry packaged buckwheat noodles, though tasty, are not really thick and yummy enough to use for home style chicken noodle soup. They just aren't the same as grandma's beautiful noodles. However, I've found a solution for that. I make my own. Mind you, they cook in 3-4 minutes. Fresh noodles always cook quickly. These don't get as smooshy as other buckwheat noodles I've had in the past. Gluten-free noodles in general tend to cook rather quickly.  These buckwheat noodles have the addition of egg and xanthan gum (all natural), which will aid in the texture. Keep that in mind.  If you don't have the egg powder, you can replace the egg powder with 1 egg. You'll need to add an additional 2T of water if you do that.

My Homemade Buckwheat gluten-free noodles
Ingredients:
1 cup buckwheat flour
2 T powdered whole egg
1/4 tsp salt
1 1/2 tsp xanthan gum

Directions: Combine the dry ingredients.  Add 1/3 cup water to the dry ingredients and work into a thick dough, adding a few tsp of extra water to the dough if it seems too dry. Knead about 2 minutes.

 

Flatten out the dough between two pieces of wax paper (about 2 feet long), rolling with a rolling pin for even noodles.

 Remove the top layer of wax paper. Cut the noodles into desired thickness. I like mine about 1/4 inch by 3 inches.

 To cook the noodles, bring one gallon of water to a boil (or 1 gallon of chicken soup).   Make sure it is a rolling, double-chin kind of boil. This makes all the difference in the world! Slide your fresh noodles into the water. I use a small metal spatula to get them off the paper.

 Cook 3-4 minutes and drain well.

 Cover with peanut sauce and sesame seeds if you like.

 Personally, I prefer them with chicken soup.

 

 

There you go! Make some homemade gluten-free noodles!

 

Always My Very Best,

Your Friend Chef Tess