Buckwheat, a cereal plant from the Orient, is naturally gluten free. The flour is grey with black flecks and has a stronger flavor than wheat flour. These little yeasty pancakes are delicious with gravlax or smoked fish and a dallop of crème fraiche.
Gluten Free Buckwheat Blinis
Ingredients
Makes 24 mini-blinis
- 1¼ cup (156 g) buckwheat flour
- ½ teaspoon salt
- 1 teaspoon active dry yeast
- 1 cup (240 ml) warm milk (110°F/43°C)
- 2 tablespoons melted butter, plus more for cooking the blinis
- 1 egg, separated
- 1 cup (240 ml) buttermilk
Instructions
- Mix the buckwheat flour, salt and yeast in a bowl. Stir in the warm milk. Cover and set in a warm place to rise for 1 hour. (You can stop at this point, cover and put the batter in the refrigerator for 24 hours. Bring the mixture back to room temperature before proceeding.)
- Stir in the butter, egg yolk and buttermilk. Whisk the egg white to soft peaks and gently fold into the batter using a rubber spatula. Cover and let rest 30 minutes.
- Heat a large skillet or crêpe pan over medium heat. Brush with melted butter and add the batter in spoonfuls. Cook until bubbles form on the surface, then flip and cook 1 minute or so on the other side. Remove and keep warm. Continue with the rest of the batter. These are best served warm, straight from the pan. If made in advance, let cool, cover with plastic wrap and reheat in a warm oven before serving.
3.1
https://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/buckwheat-blinis-gluten-free/
