Buckwheat muffins

Buckwheat muffins are the perfect solution to prepare gluten free snacks for lunches or snacks.

For those of us on a gluten-free diet, preparing a sandwich can be quite an odyssey. yes i know there is industrial breads gluten-free but they are not always healthy. They also don't hold any filler and become hard right away.

So these buns have become the perfect solution and they are already an essential in our excursions or birthday parties.

They are super quick to make and do not need rest time, so while you preheat the oven you already have the dough ready.

Do you want to know more about buckwheat muffins?

These muffins aren't just great for gluten allergy sufferers, they're also great for those on a diet. Without lactose because they do not carry milk, cream or butter.

They have a firm crust and a honeycomb crumb that already tells you that they are fluffy. Although the best of all is that you can prepare any type of sandwich with them because they put up with everything.

El cassava starch You can easily get it in Latin American product stores and, if you can't find it, you can substitute it with corn starch.

You can use any seed to sprinkle them either chia seeds, sesame seeds and even sunflower and pumpkin seeds. This time I have opted for poppy and hemp seeds.

If when making the balls you see that the dough is liquid let it rest 1 minute. You will see how it becomes more compact and easy to work with.

Si you are one of those who like la mini version, make balls of about 90 grams of dough. In this case, you would get about 12 units, ideal for the sandwiches of the little ones.

If you are not going to consume them on the same day or the next day, it is best freeze them since that way they don't stay hard. In the freezer they last up to 3 months and, when thawed, they maintain the same texture.