Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe


This weekend we had another meeting of the Celiac Bay Area Support group and I had big plans. I was going to make beautiful crepes; savory chickpea crepes with sweet potato coconut milk filling and then sweet ones with a fruity jam filling. Unfortunately, I ended up being way too busy the night before and I ended up making sweet pumpkin muffins using Pamela’s mix for the “Sweet” portion of my offerings.

This muffin is really tasty- 4 tablespoons butter, 1/2 cup sugar, 2 eggs, 1 cup of pumpkin, 1-1/3 cups Pamela’s Baking & Pancake Mix, 1/2 teaspoon salt, cinnamon, nutmeg, allspice and ginger- baked at 375 in muffin tins topped with a melted butter, brown sugar and pecan concoction.

However, I still really wanted to make something for our members with multiple allergies, and so I decided to make an allergen-free crepe, filled with something savory. Only problem? My non-stick pan had died and the other pans I tried refused to produce nice crepes. In exhaustion, I threw the rest of the egg-free, soy-free, dairy-free buckwheat crepe batter in the fridge and gave up. Luckily our host rose to the occasion and served all kinds of egg free, dairy free pancakes, so it didn’t matter that I hadn’t brought the crepes. That night I came across the batter in the refrigerator and had an idea. I don’t have a good crepe pan, but I do have a cast iron pan that I use for making soccas in the oven. I thought, what if instead of making a socca with chickpea flour, I made a buckwheat galette prepared in the oven like a socca? I heated the cast iron pan in the oven, brushed it with olive oil, and then poured a good portion of the batter into the pan to make a lovely, crispy untraditional galette. Ten minute later I had cut the buckwheat “socca” into triangles and sprinkled it with powdered sugar (thanks for the idea, Katie!) and decorated the plate with jam. DH scarfed it up, and honestly, no one missed the dairy or the eggs. This could also be used for a savory, crispy “chip” with a guacamole or refried bean topping. Sweet or savory, it’s yummy! Here’s to allergy-friendly baking, and to old ideas executed in new ways. :)

galette6.jpgIf you can have dairy or eggs, try my delicious (and more traditional) gluten free buckwheat galette crepe recipe:
Buckwheat Crepe with Creamy Mushroom Filling Recipe

Not in the mood for buckwheat? Try this sweet and light
Raspberry Gluten-free Crepe

If you are in the mood for savory, check out my
Recipe for an Apple, onion, and goat cheese socca
*socca based on recipe from BytheBay that evolved on the CeliacBayArea group site.

Have a favorite crepe recipe or crepe filling? Share in the comments!

Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe
1 1/2 cups organic rice milk (or hemp or almond milk)
1 tbsp. Egg replacer mixed with 3 tbsp. water and 1 tbsp olive oil
1 additional tbsp. olive oil (optional)
1/2 cup GF buckwheat flour (Bob’s Red Mill is produced in dedicated facility)
1/4 cup Favorite GF flour blend (white is better)
1/2 tsp salt
Whisk ingredients together and let sit in the refrigerator for at least 30 minutes.

Heat cast iron pan in oven set to 450 degrees.

Whisk again, and dribble a small amount of olive oil in hot cast iron pan and spread around to cover using basting brush. Pour enough batter in the pan so the “Crepe” covers the entire surface of the
pan. Make sure it’s not too thick- the thinner the better! Place cast
iron pan back in oven for 10-12 minutes and edges are crisp but not
burnt. Remove from oven, separate crepe from pan with a sharp metal spatula (so it’s easy to remove later). You can serve as is with powdered sugar, jam, or filling of choice, or make it savory by basting the top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn.

You can add a pinch of xanthan gum to the recipe if you like, but you may have to add additional water to keep your batter the right consistency for crepes.

Batter should be fairly watery.

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8 Responses to “Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe”

  1. YUM! I’m going to have to try this out.

  2. These look delicious! I love buckwheat flour and use it in all my recipes. We made buckwheat pancakes for dinner this week, in fact. I must try a thinner crepe version. I love savory crepes. Seems like there are loads of possibilities here…

  3. [...] as well, so head on over there for some great menu plans. Recipes from last week’s Menu: Allergen free Buckwheat Crepes (No dairy, eggs, nuts, bean flour etc.) Roasted Sweet Potato Cubes with rosemary Broccoli Artichoke [...]

  4. Is there a reason that you don’t recommend soy milk here?

  5. Also, I’d love to hear about the sweet potato coconut milk filling – my fiancé loves those ingredients!

  6. Hi M, I don’t mention soy milk because this recipe is designed to be allergen free, and many people are allergic to soy milk. However, you can use soy milk in the recipe with the same results. The sweet potato coconut milk filling can be found in Isa’s cookbook “Vegan with a Vengeance”- I liked it, but it wasn’t one of my favorite recipes, so I didn’t blog about it. :)


  7. [...] Want more whole grain bread recipes? Try Adeena’s Gluten-Free Rosemary Teff Dinner Roll Recipe or my South American Socca Recipe or this Apple Onion Fetta Socca Recipe Or my Allergen-free Buckwheat Crepe Recipe [...]

  8. This is a great recipe for thos with allergies!!

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