Do you have any recipes or advice on using some of the less well known gluten free grains such as buckwheat, millet and quinoa?

I have used the flakes for porridge and adding to bread recipes and have also added buckwheat flour to bread, all with good results, but there don't seem to be many recipes around for using the whole grains which you can sometimes buy in health food shops.

If you like buckwheat then real savoury crepes are one of my favorites... 

just mix with water until its runny and add an egg if you like ...

leave it 20 mins while the air comes out else it will be a holy crepe! 

You can buy special crepe pans in France but a large frying pan is OK...  use a bit of salted butter and add the mix then use a spatula to spread it...  (this just takes practice... I threw away my first tries) 

then the filling of choice

one of my favorites is raw ham, goats cheese and mushrooms with pre-fried shallots ..

(you can use GF bacon but then be sure to cook it first ....)

They can be folded over and wrapped in kitchen towel for finger food... 

For sweet crepes (usually made with what flour, i add 50% rice flour...)

(For tortilla's use maize flour and salt only....  )

Hi Bobby

Really sorry to say that I have not cooked many recipes using GF grains and perhaps it's an area I can look into, my starting place would be the books in the health food shops and then from my chair in the office via the internet.

Sorry can't help further

Regards

Gill

Some ideas are using more pulses like lentilles....

I like to fry them (after boiling with no salt) with a bit of bacon and goose fat...  a pinch of celery salt and a chopped shallot

(goose fat comes surrounding confit I don'tr actually buy it seperately... )

While we are on pulses and goose fat...  another good dish is using butter beans or haricot beans in a cassoulet with some shoulder of pork, preserved goose (or duck) thigh and GF saussage...  for those who need to put a bit of weight on this is the dish otherwise eat sparingly!  Simply follow the normal cassoulet recipee's  e.g.

1 1/2 c. onions, large dice 1 1/2 c. carrots, large dice 1 1/2 c. celery, large dice 1 c. canned tomatoes, large dice 1/2 c. tomato juice, from the can 1 c. dry white wine 5 c. water or chicken bouillon 1 lb.beans, soaked in water overnight 1/4 c. thyme, stripped, chopped 1/4 c. marjoram, stripped, chopped 1/4 c. parsley, chopped 6 each bay leaves to taste salt / ground black pepper

Add the confit and lightly fried (just browned) sausages (GF) and pork shoulder (poitrine) or gammon (GF)

Experiment with beans and chick peas... 

For instance make your own hummous with chick peas... I like to add a little cayanne and a little sesame oil to the basic olive oil and chick peas but the fun is in practicing....

Try a nice Lamb dish like a Irish Stew but swap barley for rice...  to soak in the flavours...

Millet can apparently be used to make Stout and it popular in many central African dishes too and russian/Ukranian dishes. 

Try

p.s. quinoia... makes great salads .. soak following instructions and then add finely chopped onions, roasted and deskinned red peppers (chopped really fine) and lime juice.  Then mix in parsley and coriander leaf ...

Found this on internet:http://southernfood.about.com/od/crockpotsoup/r/bl22c4.htm

Sounds yummy

INGREDIENTS:

• 1 cup millet
• 1 quart water
• 2 onions, cut in wedges or large chunks
• 2 potatoes, cut in cubes
• 2 carrots, cut in 1/2-inch pieces
• 1 cup celery, sliced
• 8 ounces sliced mushrooms
• 2 bay leaves
• 1/2 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf thyme

PREPARATION:

Toast millet in a dry skillet over medium heat for about 5 minutes; stir constantly to avoid burning.

Add all ingredients to a slow cooker and cook for 4 hours on high or 8 hours on low.
Shared by Sue S.