Buckwheat/Coconut Flour mix

This flour blend is good for cakes and cupcakes, but you’ll need to experiment with how much fluid to add because the coconut will take a lot more liquid than any of the other flours I have worked with.  If you have a recipe that just seems too wet or oily and you just can’t seem to get the finished product to be right, give this a try.


Buckwheat/Coconut Flour Mix

400 g Light Acadian Buckwheat Flour

200 g Coconut Flour

100 g Tapioca Starch/Flour

80 g Potato Starch



Starlight Vanilla Cupcakes

This is my most requested recipe. It has become our go-to for birthday parties and nobody can believe it is gluten-free, let alone grain-free!!  Full disclosure, I started with the traditional Betty Crocker recipe and tweaked it until it was right.


Starlight Vanilla Cupcakes

122 g Buckwheat/Coconut Flour Mix

2 tsp cream of tartar

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp xanthan gum

1/2 cup beet sugar

1 large egg yolk

1/2 tsp vanilla

27 g coconut oil, melted

1 cup milk

1 large egg white, beaten until stiff


Preheat oven to 350 deg F.  Line 10 muffin cups.  Combine dry ingredients and set aside.  In large mixing bowl, cream together sugar, yolk, vanilla.  Add coconut oil and beat until mixture is homogeneous.  Add dry ingredients and milk.  Mix on low with hand-mixer on low for 10 seconds, increase speed and mix on high for 1 minute.  Fold in egg whites.  Fill 10 muffin cups and bake for 22 minutes.


For cake:

Grease and dust with buckwheat flour two 9″ round pans and line with parchment paper.  Double all ingredients and mixing time.  Divide cake batter into both cake pans. Bake for 33 minutes.

Breakfast Biscuits

We love biscuits.  I especially love quick and easy breakfast biscuits.  I tried so many iterations of every biscuit recipe I could find (or invent) and every try was disappointing.  Finally, I went back to basics and did some slight alterations to my pre-grain-free days biscuit recipe with a simplified flour mix and – viola – we finally had breakfast biscuits!


Breakfast Biscuits

61 g Almond Meal

62g Light Acadian Buckwheat Flour

1 Tbsp Flaxseed Meal

1 tsp cream of tartar

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

28 g coconut oil, melted

1/4 cup milk

2 Tbsp maple syrup


Preheat oven to 475 deg F

Combine dry ingredients in a small mixing bowl and set aside.  Combine milk and syrup.  Working quickly, stir coconut oil into milk & syrup with a fork and then pour mixture into dry ingredients, then mix well with the fork until dough forms.  Using fork, shape dough into ball.  Pour about 2 tablespoons of buckwheat flour on top of dough ball.  Roll ball in the dough by shaking the bowl until dough is covered in flour.  Cut into 6 to 8 pieces, roll in excess dough.  Bake on parchment lined baking sheet for 5 min. Turn off oven, but do not open oven door.  After 10 minutes, remove from oven and enjoy with jam, syrup, honey, or even plain.