Bob's Red Mill, Organic Whole Grain Buckwheat Flour, 22 oz (623 g)
Items 1-3 of 3 total
2 people found the following review helpful
Posted by tinatherese on Sep 27, 2011
This flour is very dark, has a strong flavour and is not as tasty as the lighter (in colour) buckwheat flours I have tried. It taste ok, but dont think I will buy it again...
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Good pizza base
Posted by erinconnors on Jul 26, 2013
1.5 cups buckwheat flour
3 TBS Arrowroot flour
½ tbs sea salt
½ teaspoon baking soda
1 cup warm water
¼ cup macadamia oil
1 TBS ACV
Preheat oven to 190
In a mixing bowl, mix the wet ingredients into the dry and whisk together well using electric beater or a food processor until you see long dough strings formed.
Line a 30cm tray with baking paper. Scoop out the dough- it will begin to thicken as it sits- and with wet hands work the dough into a circle, covering the tray.
Once it is shaped, bake the crust for 20-25 mins to your preferred crispness
Top with toppings and bake further if required
Not sure yet
Posted by nattfisk on Jul 13, 2012
I've been trying to figure out how I can use this flour.
I've been trying to make pancakes, but they didn't taste so good, and I've been adding it to my breakfast oatmeal, but the color isn't that appetizing.
I ended up using the rest of this flour in some crackers, but the buckwheat taste is just really strong. I usually enjoy whole buckwheat groats, but this was just too much. Unless you're really, really fond of whole grain buckwheat, try a buckwheat flour that doesn't contain the whole grain.