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BUCKWHEAT COFFEE CAKE

1/2 cup brown sugar
2 eggs
2 teaspoons baking powder
3 tablespoons vegetable oil
1/2 cup buckwheat flour
1/2 cup all-purpose flour

TOPPING:

1 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup plus 1 tbsp. melted margarine
1/2 teaspoon cinnamon
1/2 cup chopped walnuts (optional)

Beat eggs,add sugar and baking powder in bowl. Add oil and flour and mix with a rotary beater until well blended. our batter into greased 8x8x2 pan. Mix ingredients for topping and sprinkle over batter. Bake at 350*F for 45-50 minutes.

BUCKWHEAT BUTTERMILK PANCAKE (not a gluten free pancake)

1 egg
1 cup buttermilk
2 tbsp. vegetable oil
1/2 cup Acadian Light Buckwheat Flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup All Purpose Flour

Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth. Grease pre-heated griddle if necessary. Pour batter from a large spoon or pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.Cook other side until golden brown. Enjoy.

GLUTEN FREE PIZZA CRUST

1 cup buckwheat flour
2/3 cup cornstarch
1/3 cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons dry active yeast
1/2 teaspoon salt
1 egg
1/2 teaspoon vinegar
2 tablespoons vegetable oil
1 cup warm milk or milk substitute
4 tablespoons pizza sauce

Combine first six ingredients. Add egg, vinegar,oil,milk and pizza sauce to dry ingredients. Mix on high for 4 minutes. Spread batter with spoon on greased 16 inch pizza pan or cookie sheet and let rise for 20 minutes. Batter will be cake-like. Bake crust for 10 minutes at 350*F. top pizza with pizza sauce and your favorite toppings. Bake for 20 minutes until cheese bubbles and crust is lightly browned.

GLUTEN FREE CHOCOLATE CAKE

1 cup peanut butter
1 cup sugar
1 cup unsweetened applesauce
3 eggs
1 teaspoon vanilla
1/2 cup buckwheat flour
1 teaspoon baking powder
1/3 cup cocoa

Mix top five ingredients. Add remaining dry ingredients. Beat for 2 minutes. Bake in greased 9x11 pan at 300*F for 40 minutes. If desired, top with cool whip or frosting.

GLUTEN FREE BUCKWHEAT PANCAKES

1 cup buckwheat flower
1 tsp baking powder
2 tbs sugar
dash of salt
1 tsp xanthan gum
1 egg - beaten
1 1/2 cup milk
2 tbs melted butter or vegetable oil

Preheat griddle to 375. Grease lightly with oil or spray with Pam. Omit spray if using a teflon surface. Mix dry ingredients. Add egg, milk and butter or oil, mixing well after each addition. Pour 1/4 cup batter onto hot griddle and cook until bubbles break on surface, turn and cook an additional 1 to 1 1/2 minutes or until browned.

PLOYES (Gluten-Free)

1 cup French Acadian Buckwheat Flour
1/4 cup corn meal or brown rice flour
1/2 tsp. xanthan gum
2 tsp. Rumford baking powder
1/2 tsp. salt
2 eggs beaten
1 1/4 cup cold water

Place the buckwheat flour, corn meal, xanthan gum, baking powder, and salt in a bowl. Add eggs and mix well. Add the water and beat with a spoon or whisk to dissolve lumps. Pour about 3 tbsp. of batte on hot (400 degree) cooking surface and spread in circular motion to about 1/4 inch thick. If spread thin enough it will cook on one side. If you have a thicker ploye just flip over for a few seconds until done. Enjoy!
Sugar can be added to taste more like a traditional pancake.

Buckwheat Pancakes

1 cup French Acadian Buckwheat Flour
1 tsp. Rumford baking powder
2 tbsp. sugar
1/2 tsp. salt
1 egg beaten
1 cup milk
2 tbsp. melted butter

Preheat skillet or electric griddle. Spray with Pam lightly. Mix dry ingredients together. Add egg, milk and butter, mixing well after each addition. Pour 1/4 cup batter onto hot griddle. Spread thin with back of spoon. Cook until bubbles break on surface: flip and cook on other side about 30 sec. or until cooked through.
Note: For a tase similar to a PLOYE omit the sugar and add about 1/4 cup more milk for a thinner pancake.

Chocolate Cake

1 stick (1/2 cup) butter
1 tbsp. shortening
1 3/4 cup sugar
3 large eggs
1 cup applesauce
1 1/2 cup Acadian Light Buckwheat Flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

Cram together the butter, shortening and sugar. Add the eggs and beat well. Add the applesauce, buckwheat flour, cocoa, salt,baking powder and soda. Beat until smooth. Bake in greased and floured 8 x 8 square bakign pan. Cook at 350 degrees for 45 mins.
Note: Zucchini or any pureed fruite will work as well.

Peanut Butter Cookies

3 cups Acadian Light Buckwheat Flour
2 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) unsalted butter softened
1 cup creamy or chunky peanute butter
2 tsp. vanilla
1 cup packed brown sugar
1 cup sugar
2 large eggs

Preheat oven to 350 degrees. Combine buckwheat flour, baking powder and salt. In a large bowl, beat butter, peanut butter and vanilla until well blended. Add both sugars and beat. Combine half the dry ingredients, add the eggs, one at a time, beat in the remaining dry ingredients. Roll cookies into 1 1/2 inch balls and set 2 1/2 inches apart on cookie sheet. Press tops with the back of a fork. Bake approximately 15 minutes or until lightly brown. Makes 3 dozen.

Get in Touch!

Telephone: (800) 239-3237 or
(207) 834-3237

Fax:  (207) 834-7422

Click here to email us

Bouchard Family Farms
3 Strip Road
Fort Kent, ME  04743