kateq's Reviews
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Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
By Alice Medrich, Maya Klein, Leigh Beisch
Artisan - 2014
Dark and Spicy Pumpkin Loaf : page 178
This bread is excellent--the fact that it is gluten free should put no one off--it's not non-wheat flour trying to imitate wheat flour. It's a delicious expression of buckwheat's own characteristics. I was pointed to this recipe by Luisa of the Wednesday Chef and it's the first recipe I've made from this book--and this recipe alone makes the book worth owning. I used brown instead of white sugar, was generous in my measuring and added walnuts. The result was a lovely 9" loaf which sliced beautifully. I can't say whether it has any shelf life as it all disappeared too quickly.
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