The Homemade Flour Cookbook by Erin Alderson

Author:Erin Alderson
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-04-13T16:00:00+00:00

Buckwheat grinds well in a grain mill, a high-speed blender, or in a coffee grinder for small batches. Similar to oat flour, buckwheat flour can turn rancid rather quickly after grinding. I recommend grinding only what you need, and if you grind extra, refrigerate the flour for up to 2 weeks.

If gluten is not an issue, try switching one-third of the soft wheat flour for buckwheat flour in the rhubarb piecrust on page 68. Buckwheat flour is the perfect partner for soft wheat flour to keep the lightness of pastry recipes. Or sub buckwheat flour for half of the oat flour in the oatcake recipe on page 111 for a wonderful breakfast treat.

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