• Buckwheat flour version:
  • 60 ml (1/4 cup) butter
  • 1 bag 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 4 eggs, lightly beaten
  • 500 ml (2 cups) rice flour
  • 325 ml (1 1/3 cups) 2 % m.g. partially skimmed milk
  • 2,5 ml (1/2 tbs) nutmeg
  • 250 ml (1 cup) strong cheddar, cubed
  • 1,25 ml (1/4 tsp) salt
  • 15 ml (1 tbsp) fresh chopped parsley
  • 60 ml (1/4 cup) pine nuts
  • 15 ml (1 tbsp) gluten free baking powder
LeeksFind our bag in yourlocal grocery store


  • Heat the oven at 350ºF (180ºC).
  • Brown the leeks in butter in a saucepan over medium heat for 10 minutes. Set aside.
  • Place the flour in a large bowl and add the milk and eggs and mix until smooth and homogeneous. Add the nutmeg, salt, parsley, cheese, leeks and pine nut using a flexible spatula to mix. Sprinkle the dough with baking powder and knead it gently. Place the dough in a buttered bread mould.
  • Place in the oven for about 1 hour or until a toothpick stuck into the center can be withdrawn clean.

Chef's notes

N.B. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. and