Buckwheat Flour....awful Stuff!

[mommyetb]

I tried to make a pizza from buckwheat flour. All I have to say is that it tastes like dirt. Looks like mud and sticks to your fingers like cement! It tasted bad too! Anybody have any luck with any other type of flour?

[jenvan]

Oops! Well I have a bag of it I haven't used yet and you aren't enticing me to try! I think perhaps Tiffany has used buckwheat flour before? But not sure...

[nikki-uk]

I tried to make a pizza from buckwheat flour. All I have to say is that it tastes like dirt. Looks like mud and sticks to your fingers like cement! It tasted bad too! Anybody have any luck with any other type of flour?

My husband tried to make some buckwheat pancakes alittle while ago-disaster!LOL

Yeah, I know what you mean about it being like cement,tasted like it too.

Apparently buckwheat is made from the ground up seeds of a plant related to rhubarb,very distintive taste!

Hubbie also tried to make a pizza base-oh dear!,might have served better as filler for the cracks in the walls.

Back to the drawing board

[marciab]

I like the buckwheat molasses bread recipe on the bag of buckwheat. Definitely an aquired taste though. I even like buckwheat groats now. A little goes a long way on the flour though. It has to be cut with something. I use brown rice flour or the gl all purpose blend.

I don't miss wheat at all anymore ...

Marcia

[tarnalberry]

Particularly depending on the type of buckwheat you got, you can't use the stuff plain! It's just way too strong tasting! It actually does work nicely, in *some* recipes, when used in great moderation (like, less than a quarter of the flour used is buckwheat, at most), and you use sufficient other complementary flavoring ingredients, and you don't mind the taste of buckwheat.

Most of the gluten-free flours aren't really that great on their own. Quinoa and amaranth can have a bitter flavor on their own. Rice flours can be bland or gritty (depending on type/mill). Bean flours can be heavy or not-so-tasty. Etc... I like a combination of sweet rice flour, sorgum, and Montina flour (and indian rice grass developed for production by the University of Montana), myself, but have used amaranth and soy in place of the Montina when I didn't have any.

[sillyken]

Try to make pancakes with Barbras baking mix and add a little buckwheat with it and you will change your mind. But you do have to combine it with other flowers.

Ken

[lonewolf]

I agree about using it in small quantities with other flours. For buckwheat pancakes I have used 1/4 C buckwheat flour with 1-3/4 C gluten-free flour mix and that's enough. I made a loaf of cement bread once with it too. No one makes that mistake twice!

[Ursa Major]

I rarely bake, because all starches make me gain weight, (and I am intolerant to all grains), and give me gas. But when I use buckwheat flour (which you can get in dark or light, the light is a bit better) I always add tapioca flour, arrowroot flour, sometimes amaranth flour and ground hazelnuts (I only use it for pancakes and crumbs for apple crisp). I wouldn't use it by itself, because it simply doesn't work.

[jenvan]

Tiffany—Have any good recipes that include buckwheat flour to share?