Here's how to put that half-used, back-of-the-pantry bag to good use.
, attracted a minor cult following in blogs and pastry kitchens ten years ago. Buckwheat is one of my favorite flours—these days I make buckwheat soufflés, biscuits, scones, sponge cakes, butter cakes, gingerbread, cookies, and crackers.
Some of you know this from sad experience—and that’s why whole books are written on gluten-free baking! Buckwheat flour can be particularly tricky in batters because excessive mixing or beating may produce some rather scary cement. All of this to say that specific recipes—rather than freestyling it in the kitchen—are usually needed to bake successfully with buckwheat.
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