I’m working on an updated, slightly expanded version of my Candida Companion Guide and decided to include a few recipes in the book. In the guide I discuss what foods are GREAT, GOOD, and HARMFUL in the quest to defeat candidasis. Non-starchy vegetables are GREAT, yet most grains are not recommended as they often become food for the yeast. I do recommend three “alternative” grains that can be eaten in moderation in the healing plans I describe. These three grains are millet, quinoa and buckwheat.
Buckwheat has a unique flavor and, to me, it often seems to overpower other flavors in a recipe. Recently I had the idea to play around with raw buckwheat a bit and see if I couldn’t develop a tasty bread out of it, but I knew it would require finding a way to mellow this flavor a bit. So I began by soaking the grain (which not only mellows the flavor of a grain but also increases the digestibility and nutritional value of it). Then I blended the grain with water and let it sit overnight to encourage a bit of natural culturing. The next day I added a couple more ingredients before baking. And we were all so pleased and amazed that the bread had quite a neutral flavor.
We’ve made this bread (in one variation or another) for a couple of months now, so I consider it a success and want to share it with you all as well as include it in the new edition of the Candida Companion Guide. I’m sure those that undertake the cleansing program described in the book will be encouraged with this tasty bread option!
Gluten-free Buckwheat Flatbread
The buckwheat referred to in this recipe is whole raw hulled buckwheat. It is naturally light in color in contrast to kasha (whole buckwheat that is roasted and brown in color) and traditional buckwheat flour (which is ground with the hulls intact and is grayish in color).
PREP: Soak 1 ½ cup raw hulled buckwheat* in plenty of water plus 1 Tbsp. of raw apple cider vinegar or lemon juice overnight (or for at least 8 hours).
1 cup water
1 Tbsp. olive oil (or coconut oil)
½ tsp. sea salt
1 ½ tsp. baking powder
Drain and rinse the buckwheat. Add to a blender with the water, oil and sea salt. Blend until smooth. Pour into a glass or ceramic bowl and cover with a tea cloth or paper towel. Ideally allow this mixture to sit overnight. It will begin to culture which not only mellows the flavor of the buckwheat but improves the texture and nutritional value of the bread.
When ready to bake, preheat baking stones or cast iron skillets to 400 degrees. Whisk baking powder into mixture and pour onto oiled stones/skillets. Bake for 15 minutes. (One batch of this recipe is the perfect amount for use in the Pampered Chef large bar pan baking stone).
* This bread can also be prepared with a combination of millet and buckwheat- in equal portions or up to 1 cup millet and ½ cup buckwheat.
Optional: The surface of the baking stone can be sprinkled with sesame seeds, sunflower seeds, pumpkin seeds, poppy seeds or any combination of such prior to pouring on the batter.
Note: If you are short on time and don’t want to wait for the batter to begin to culture overnight you can add 1 Tbsp. raw apple cider vinegar or lemon juice, or even up to ¼ cup kefir water (replacing some of the water), after blending and allow the batter to sit for just a couple of hours before baking.
This is such a great easy, highly-nutritious bread option. If you simply think ahead the evening before (to set the grains to soak) it’s incredibly fast and easy to whip up the next day (or the following, depending upon how long you allow it to culture).
We often have soup for lunch (especially during the cooler months) and this is such a quick easy accompaniment. It can also be used as a pizza crust and for making sandwiches. Just cut into squares to use for sandwich making.
Here’s a photo of where I’ve used the buckwheat flatbread to make a grilled cheese (imagine- grilled cheese!) sandwich with my new Good and Easy Cheese recipe (to be released soon!)
This blog post shared at Frugal By Choice, Simply Sugar and Gluten-free, Nourishing Treasures, My Sweet and Savory, Whole Lifestyle Nutrition, Gluten-free Pantry, Gluten-free Homemaker, Fresh Foods Wednesday, Day 2 Day Joys, Poor and Gluten-free, Beyond the Peel, GNOWFGLINS, The Veggie Nook, Natural Cottage Mama, Vegetarian Mamma and Real Food Whole Health.