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Gluten Free Buckwheat Galettes Recipe

Galette Bretonne is a traditional French savoury pancake made with buckwheat (called black wheat in French) flour, rather than wheat four, making them naturally gluten-free. The basic recipe calls for wholegrain buckwheat flour, salt and water, that's it. Adding an egg to the batter makes it easier to work with, but please leave the egg out for vegan galettes. Also, the pan is traditionally greased with butter, but please use coconut oil for example for vegan galettes. In France, the most popular filling for galettes is egg, ham and cheese, making a galette 'complete'. But your imagination is the only limit here : leave the ham out, try wilted spinach and ricotta, pan fried mixed wild mushrooms, sun dried tomatoes with avocado, goat's cheese, baby spinach and basil, or creamy leeks like here.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

French

Time

1 - 2 hrs

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
250g wholegrain buckwheat flour More products
a generous pinch fine sea salt More products
2 organic eggs

Awaiting stock

 		More products
about 2 cups or 500ml cold water
2 large leeks More products
a little olive oil, to cook the galettes and the leeks More products
2 Tbsp almond or other dairy free cream, optional More products
freshly ground black pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put the buckwheat flour and the salt in a bowl. Add the eggs and start mixing with a hand whisk.
  • Add the water little by little, still whisking, until you get a smooth and thin batter.
  • Put the batter in the fridge to rest for at least 2 hours.
  • When ready, start by cooking the leeks in a little olive oil, coconut oil or butter. Cook until just soft, but still vibrant green. Add the almond cream if using, and season with black pepper to taste and keep warm.
  • Grease a flat frying pan with a little olive oil, coconut oil or butter and heat on medium to high heat until a few drops of water sizzle.
  • Pour about 1/4 cup batter at a time, tilting the pan in various directions so that the batter completely covers the bottom of the frying pan. Cook for about 3 minutes or until the edges of the pancake start browning and detaching themselves from the pan.
  • Carefully tilt and cook on the other side for about a minute.
  • Add the leeks fondue or filling of your choice in the centre of the galette, fold over and serve hot.
  • Repeat until you run out of galette batter, filling, or guest to serve.

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Picture of Wholegrain Buckwheat Flour ORGANIC
Wholegrain Buckwheat Flour ORGANIC
Real Foods
Picture of Fine Sea Salt
Fine Sea Salt
Real Foods
Picture of Leeks ORGANIC
Leeks ORGANIC
Real Foods
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (250ml)
£6.75