I want to make "real" crêpes au sarrasin. I tried twice, but the result does not have as strong buckwheat taste as the ones I tasted in France. I am at loss since it appears impossible to increase the concentration of the buckwheat flour any further. Namely, at the latest attempt I used buckwheat flour (260g), a bit of salt, two eggs, and enough water to make the batter sufficiently liquid for the resulting crepes to be reasonably thin. The previous attempt was similar, but with milk in place of the water.
You may need fresher buckwheat flour.
Also, If you have access to a grain mill, you could buy buckwheat groats, lightly toast them, and then mill them to make your own flour. The toasting process would amplify the flavors, just as it does when toasting nuts or spices.
more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help! Ingredients Night Before: * 1/3 cup bread flour * 1/3 cup whole wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm
Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use it more often. I'm fond of pizzas, the child that I am, and was wondering about why do you hear so little about alternative flour being used for pizza dough.
My wife asked me to buy "buckwheat" and I did, but she meant buckwheat flour (for making bread) and I got toasted buckwheat instead. I don't want to throw it out if I don't have to. We have a mortar and pestle. Can I just grind the heck out of the toasted buckwheat to make the flour or is buckwheat flour something else? Thanks!
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally... to eat, but much, much too crumbly. The brownies just had no cohesion. I tried a second attempt by adding cocoa butter - figuring that I hadn't got enough fat in - but that didn't help much... there's no sweetener. "Sugar-free" recipes on the net all seem to have something else - bananas/dates/sucrulose/apple mash. The recipe above is as sweet as I ever want it to be. Edit: the flour-free
I want to make crepes, but I am out of milk. Can I still make crepes? What can replace milk in this application? I do have yogurt, beer, eggs, cream, butter, flour, salt, and sugar.
I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, resulting in an unattractive dark brown shade. Is there anything to this, or was I imagining things? (I checked out this question, which pertains to baking, and this question, which focuses on pasta and mashed potatoes, but I figure that pancakes/crepes might have a slightly different answer.)
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
I have a recipe for sponge cake that calls for either all white pastry flour or an equal mix with whole wheat pastry flour. Unfortunately, the only pastry flour I have is whole wheat. The recipe specifically warns against All-Purpose, which it claims will dry the cake out. These are the flours I have...is there any hope? Whole Wheat Pastry Flour Unbleached White Whole Wheat Flour Unbleached White Flour Whole Wheat Flour Garbanzo Bean Flour Tapioca Flour Spelt Flour Buckwheat Flour I also have traditional powders like xantham gum, baking soda, cornstarch, etc. About.Com suggests "two
I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make gluten free palatschinken or crepes. I am reluctant to just use some gluten replacement like starch and non-wheat flours, because it won't bind the crepe together. And I want the result to be like a real crepe - very thin, and flexible enough to be rolled. Does anybody have experience with gluten-free crepes? Do they work? If yes, how are they made, what should I pay attention to?