Having an intolerance to wheat seems to the average person a curse…not being able to enjoy the typical pizza, sourdough bread or pasta. However, over the years I am happy to say I do not miss wheat or wheat containing products one bit. In fact, being intolerant to wheat and gluten has pushed my creativity in the kitchen and has led me to try new foods, experiment with dishes from other cultures derived from non-glutinous ingredients and most importantly, I have grown healthier. Literally, I do not have to worry about unhealthy mystery ingredients or glyphosate sprayed wheat, nor do I have to worry about gaining weight because all the alternatives to wheat–lentil flour, almond flour, chickpea flour, buckwheat–are so much healthier and are full of protein!
I share with you a recipe that was inspired by a chat with my colleague from Maine. I was desperately craving a crêpe, but I had minimal ingredients on hand. Of course it had to be gluten-free and I also wanted to make a thicker, heartier crêpe that would fill me up and could also be used for sweet or savory dishes! Lucky for me, my colleague from Maine suggested I try making ployes, which are quite popular in Northern Maine and Canada and are usually made from buckwheat. I had never heard of such a bread/pancake, so I decided to see what this gluten-free bread was all about. I began my mission for information: how to make the perfect, gluten-free, satiating crêpe that is versatile enough for sweet and savory dishes.
Ployes are a type of pancake made typically from a mix of buckwheat, wheat flour, baking powder and water. However, the recipe is so versatile you can really substitute the wheat flour for whatever non-gluten flour you have on hand. The day I made this recipe I happened to have lentil flour, which I have to say really created a hearty pancake–one that is packed full of protein and met my requirement for keeping me full for hours! In fact, I think this recipe works best for savory dishes…paired with smoked salmon, hummus and arugula or avocado, hummus and leafy greens. Yet, for this post I decided to go for sweet (I’m a sucker for dark chocolate) and try out a dessert style crêpe–when in doubt, always choose chocolate!
What I love the most about this recipe is it is super affordable, easy to make and can easily be adapted with whatever flours you have on hand. Moreover, ployes are wonderful for meal prepping.
Gluten-Free Buckwheat Ployes
Makes 6-7 Flatbreads/Crêpes
- 1 cup buckwheat flour
- 1 cup chickpea, rice or lentil flour
- 4 tsp baking powder
- 1 tsp sea salt
- 1 1/2 c. water
- 1/2 c. boiling water
- 1 tsp. coconut oil
- Mix dry ingredients in a bowl.
- Add cold water, mix well and let stand for 10 minutes.
- Add boiling water and mix vigorously, let stand for a few minutes.
- Grease cast-iron pan with coconut oil. Drop 1/2 c. of batter to make thin pancakes on hot greased pan. Because the batter is thick, you will probably have to spread it out with a knife or spatula.
- Bake on one side for 2 minutes or until bubbles appear on the outside and the pancake is firm and dry. Then flip the pancake over and cook the other side for 30 seconds or until golden brown.
- Remove from pan and repeat until all the batter is used. Make sure to stir the batter before dropping it in the hot pan.
- Place on decorative plate and top with sweet or savory garnishes: strawberries and Artisana Organics Sunflower Cacao Spread, almond butter, bananas and chocolate or…for the savory…potato, spinach and hummus or smoked salmon, hummus and leafy greens.
I paired my sweet crepe with local Tsymbal honey wine from Turlock, California, which is free of sulfites and I was not disappointed! And while the French may not consider this an appropriate crêpe, I say, “Bon appetit et à votre santé!
Cheers to divine health!