Wednesday, December 18, 2013

Comparing Buckwheat Flours

In the process of experiementing with gluten free flours more, I noticed the buckwheat I ground fresh was a uniform creamy white color and the buckwheat flour purchased was much darker with black speckles throughout.  The whole buckwheat is green buckwheat, and the pre-ground is black buckwheat.  The green is a nice substitute for all the flour in the apple crisp bake: (no one noticed any difference) and the black buckwheat is really good in the easy crunchy crackers, along with making them a very attractive color.  More uses for buckwheat in the future-  it is quickly becoming my favorite gluten free grain.

                                            green buckwheat flour    black buckwheat flour

My apologies for the time it has taken to make the recipe book available online; that will change in the next week or two.
Have a joyous and blessed day!

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