Alternate Flour Recipes
March 18, 2020 2:55 PM   Subscribe

I did an inventory of my pantry and found I had 13 different types of flours! Can you suggest vegan (or easily vegan-izable) recipes using buckwheat, rye, or tapioca flour? The recipes can call for other flours, but should incorporate one (or all!) of those. Thanks!
posted by too bad you're not me to Food & Drink (16 answers total) 7 users marked this as a favorite
 
Buckwheat is very often used in crepes. And you can fill your crepes with all kinds of stuff.

Here's a buckwheat pound cake recipe too.
posted by EmpressCallipygos at 3:21 PM on March 18 [2 favorites]


Buckwheat pancakes are quite tasty as well. Rye bread, perhaps?
posted by Gneisskate at 3:51 PM on March 18


Pao de queijo use tapioca flour! They are sooo delicious when you eat them right out of the oven. nom
posted by EllaEm at 3:55 PM on March 18 [1 favorite]


Just a quick note that I'm after specific recipes (especially if you've tried them and can recommend them personally). Thanks!
posted by too bad you're not me at 3:56 PM on March 18


Do you have a dutch oven to bake in? Does that dutch oven have a high-temperature-safe handle?

I make this a variant of this simple no-knead recipe but instead of 6 1/2 cups of unbleached all-purpose flour I use 5 cups of unbleached all-purpose flour plus 3/4 cup of dark rye flour and 3/4 cup of whole wheat. It makes a tasty and versatile loaf that's a reasonable fascimile of a Central European style peasant bread.

It requires little to no bread-baking skill or experience and produces results that will impress most people from the very first loaf.

The quantities in the recipe as listed will make about three one-pound loaves, which you can bake over the course of a week as the dough will last quite a while in the refrigerator.
posted by Nerd of the North at 4:12 PM on March 18 [1 favorite]


I'm a fan of Mokonuts' Rye-Cranberry Chocolate Chunk Cookies. Links: NYT Cooking (not free, but was where I originally heard about them); CookieMadness (seems to be the same recipe except for adding vanilla, which is marked as optional).

It's not vegan as-is, but it seems easily veganizable to me (it only uses one egg, and the only other non-vegan ingredient is butter).
posted by catabananza at 4:38 PM on March 18


We love this buckwheat pancake mix recipe . They turn out soooooo lovely and tender!

It comes from The Homemade Vegan Pantry: The Art of Making Your Own Staples
By Miyoko Schinner

Edited to add - that Google Books link may not work but hopefully if you search the recipe will come up for you.
posted by hilaryjade at 5:42 PM on March 18


Here's a vegan buckwheat pancakes recipe!

I often sub a half cup (or sometimes as much as a full cup) of rye flour into my lean breads (for instance, no-knead bread). So long as you use high-gluten bread flour for the rest of the flour, it rises just fine -- and I really love the complexity of flavor it brings.
posted by ourobouros at 6:12 PM on March 18


Daamn, guess I'm making buckwheat pancakes this weekend. Thanks, all--keep 'em comin'!
posted by too bad you're not me at 7:26 PM on March 18


I have been lamenting my lack of buckwheat flour for the last 2 days because of these babies *drools*
posted by JuliaIglesias at 7:39 PM on March 18


I don't have a specific recipe but there's the dessert Tab Tim Grob ("red rubies" in Thai or something like that, supposedly?): sweetened water chestnuts with coconut, made gelatinous by being rolled in tapioca flour in the version I once made.
posted by XMLicious at 3:41 AM on March 19


I wish I had buckwheat for buckwheat crepes (I think they are really called galettes?) They are like Northern cannelloni.
What I do have is far too much rye, so I've decided that now is the time where I can learn to make a 100% rye bread (I usually make 50/50 rye and wheat, with caraway, which is delicious for smoked fish, shrimp and cheese. So that's an idea too. I don't have a recipe, I just wing it). Back to the 100% rye: here's a recipe in English that looks just right. You need a starter for it. I don't have one right now, so I won't be baking before in a couple of days, when the starter is ready. You also have to let it rest for a day before cutting into it. Perfect lockdown baking...
posted by mumimor at 4:14 AM on March 19


Alternate flours can be used as a flavoring agent. For example, if a white bread recipe calls for 4 cups of bread flour, you can use 3 1/2 cups of the usual flour and 1/2 cup of whole wheat or rye just for a more interesting taste.
posted by SemiSalt at 5:21 AM on March 19


I just made delicious buckwheat banana bread yesterday. I added chocolate chunks in the form of a crumbled 85% dark chocolate bar.
posted by millipede at 7:50 AM on March 19


Update: made the buckwheat chocolate chip cookies linked to by JuliaIglesias and they were real good (I modified to make them dairy-free). Can recommend! Will get into some bread this weekend.
posted by too bad you're not me at 8:44 AM on March 20 [1 favorite]


This article is in the NYTimes. Maybe it is paywalled. I subscribe to the Times specifically for Gabrielle Hamilton's rare columns.
posted by mumimor at 4:41 AM on March 25


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