Check out my blog post titled ‘Cooking with Buckwheat Flour‘ on tips about choosing and selecting buckwheat flour 😉
Buckwheat flour is a super food which I don’t normally use in my recipes. It contains all 8 amino acids, fiber, and vitamin B. However, it has a distinct flavor which is almost too prominent for most recipes, unless the object of the recipe is to highlight the buckwheat taste. This is the case for the Buckwheat Batter Bread. Adapted from the recipe from Jennifer Katzinger’s book Gluten Free and Vegan Breads.
This is my first time baking a bread without added yeast or xanthan gum for rise. Instead, batter breads such as this simply call for mixing ingredients, and then leaving the batter bowl out overnight (they need 10 to 24 hours of “rest” before they can be baked.) During these hours the batter collects yeast from its natural environment, and this produces all of the minuscule rise this bread needs.
- 1 cup cornmeal
- 1 cup teff flour
- 1 cup buckwheat flour
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