I grew up making whole wheat pizza crusts with my family, and when I had to stop eating gluten, I was determined to find a way to make a yummy, hearty, and healthy gluten-free pizza crust. When, after many attempts, we finally came up with the one we are sharing with you here, the whole family loved it. We think you will too!
One of our favorite combinations for making wholesome gluten-free baked goods is almond flour and light buckwheat flour.
Have you heard of LIGHT buckwheat flour? It’s amazing! We discovered it when traveling back from a trip to Canada, we stopped at a creperie in Vermont. We ordered gluten-free buckwheat crepes. The waiter came out with plates of crepes that looked suspiciously like white flour crepes… nothing like the dark buckwheat crepes we were expecting. Needing to be sure they were really gluten-free, I asked the waiter about it. He kindly brought out the light buckwheat flour package information. I was still a little skeptical, but luckily it was true… they were really buckwheat, the were really gluten-free, and they were really yummy!
Since that time, we have been doing lots of baking with light buckwheat. It has the look of white flour and has a very mild taste (nothing like the strong taste of dark buckwheat). You can find Bouchard Family Farms Light Buckwheat on Amazon or you can buy it in larger quantities directly from the farm (it’s about half the per bag price if you buy 8 or more bags).
