I have not used buckwheat for crusts, but have made crepes out of them and hubby thot they were OK. Quinoa flour is gluten free and if you would mix it with a little of potato flour or tapioca flour, it would probably work. Not sure, though. When I mix my own gluten free flour, I usually add tapioca flour. My ratio that I have used is 4 to one. I did a recipe not too long ago that called for 1.25 cups of flour. I used a cup of one main flour --it probably was rice or quinoa-- and one quarter cup of tapioca flour. It held together and was one of the smoothest cakes I have ever eaten! The tapioca seemed to make it a soft and smoothe texture. Tapioca is not good on its own for baking. Oh, when I made the thin crepes, I stuffed some with ham and cheese for him and rolled them up like burritoes. He liked that really well!
Hope you find somethings that works for you. Sometimes we have to do a lot of experimenting to find the right combination. A site that I use to look up gluten free recipes is www.elanaspantry.com. She uses a lot of almond flour, which is quite expensive, but other flours also. Hope this info helps.
Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA
| Pounds lost: 11.0