Gluten-Free Buckwheat Crepe Batter
Breton-style galettes made with buckwheat flour and a little tapioca starch, which keeps them pliable rather than brittle. The earthy, nutty flavor pairs classically with ham, egg and gruyère (the "galette complète"), or leave in the sugar for sweet fillings.
At a glance: This medium baking recipe yields 4 servings in about 1h 15m (20 min prep, 25 min cook). It uses 7 ingredients — including gluten-free buckwheat flour, tapioca starch, large eggs — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Buckwheat Crepe Batter: When preparing this baking recipe, despite the name, buckwheat flour is often milled alongside wheat, so use one labeled gluten-free and 100% buckwheat. A non-stick pan that also cooks wheat crepes should be washed, not just wiped, before the first pour of batter.
Gluten-Free Notes for Gluten-Free Buckwheat Crepe Batter: Despite its name, buckwheat is a seed that contains no gluten, and tapioca starch is naturally gluten-free. Buy buckwheat flour labeled gluten-free, since it is often milled alongside gluten grains.
Ingredients
Shop links on this page are for gluten-free buckwheat flour, tapioca starch, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Buy the flour for these galettes labeled gluten-free. The grain itself contains no gluten, but it is often milled and packed alongside gluten grains, so an unlabeled bag can carry cross-contact.
- Tapioca starch sinks while the batter rests and between crepes, so stir from the bottom before each pour. If the rested batter has thickened past the consistency of heavy cream, whisk in milk a tablespoon at a time.
- Stack the cooked crepes on a plate under a clean kitchen towel to keep them pliable. Cooled crepes keep in the fridge for a few days layered with parchment; rewarm each in the hot pan for about 20 seconds per side.
Common questions
How long does Gluten-Free Buckwheat Crepe Batter take?
Gluten-Free Buckwheat Crepe Batter takes about 1 hour 15 minutes, including resting time: 20 minutes to prep and 25 minutes to cook, for 4 servings.
What should I check before making Gluten-Free Buckwheat Crepe Batter with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Buckwheat Crepe Batter?
Check gluten-free buckwheat flour, tapioca starch, large eggs before they go into Gluten-Free Buckwheat Crepe Batter. Despite the name, buckwheat flour is often milled alongside wheat, so use one labeled gluten-free and 100% buckwheat. A non-stick pan that also cooks wheat crepes should be washed, not just wiped, before the first pour of batter.
Which gluten-free swaps does Gluten-Free Buckwheat Crepe Batter use?
Gluten-Free Buckwheat Crepe Batter relies on tapioca starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
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