![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Dec. 19th, 2009
(no subject)
Dec. 19th, 2009 08:52 amGluten free folks -
I just made a version of the gingerbread recipe in this article (of mine), except with buckwheat instead of wheat flour, and it came out very well. (And flax seeds boiled in water instead of egg, and shortening instead of butter...) I adjusted for moisture by feel, and I think with the buckwheat you want a thicker batter. But it seemed fairly straightforward.
I just made a version of the gingerbread recipe in this article (of mine), except with buckwheat instead of wheat flour, and it came out very well. (And flax seeds boiled in water instead of egg, and shortening instead of butter...) I adjusted for moisture by feel, and I think with the buckwheat you want a thicker batter. But it seemed fairly straightforward.