Guess I am weird because I like the taste of buckwheat. I have found that if you whip the egg whites then the pancakes are light and fluffy.
Dorothy
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HEALTHYBARB1
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I also like to add nut flours to my baking...almond flour adds sweetness to cookies, cakes and makes great crusts for cheesecake and cream pies.
Smiles from Barb!!
"If you want something you've never had...you must do something you've never done!"
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1GRNTHMB
Posts: 4,791 3/21/12 2:35 P
Just because it's flavor which is just to strong. My brother-in-law made Buckwheat Pancakes with only using Buckwheat and they were heavy, strong flavored and hard to eat. The dogs would not even eat them and they eat just about anything.
using straight buckwheat is not good. But if it is used with other flours it gives a nutty taste to the pancakes. I like to use it sometimes but only add 1/2 cup of it in the flour mix.
My favorite flour to use now when backing sweets is Organic Coconut Flour. I replace 1/2 cup of flour with the coconut flour. It adds a natural sweetness, a mild coconut flavor, smoother texture and it helps to make the baked goods hold together.
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White or Brown rice flour and Sorghum are exchanged for one another. I just don't like it as well. I have also tried using 1/2 rice and 1/2 sorghum with less gas and tummy irritation issues if that helps you. Barb
Smiles from Barb!!
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DJ4HEALTH
Posts: 30,234 3/6/12 7:23 P
What do you do when you have problems with sorghum flour? My body acts like it is wheat .
Dorothy
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1GRNTHMB
Posts: 4,791 3/6/12 7:06 P
I have found that most gluten free all purpose flours do not perform equally. The best seem to be ones that use sorghum flour in the mix. For sweet items (cookies and cakes) I have started replacing 1/4 of the all purpose mix with coconut flour and it has really good results in the baked items. Also when using an all purpose flour in place of wheat flour, if it does not all ready contain Xanthum gum then you need to add it.
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I use a blend of Bob's red mill flours. 1/3 Sorghum flour, 1/3 tapioca starch flour and 1/3 potato starch flour that is based on Carol Fenster Cookbooks (my favorite is 1000 gluten free recipes) and substitute this blend for most baked goods cup for cup and just add xanthum gum 1 tsp per cup of flour. This has worked in most recipes but I have separate flour blends/ recipes for pie crust, biscuits, pizza crust and some breads though and agree with Donna certain blends work best with certain recipes and everyone has different taste buds and preferences. I love the Pamela mixes and make sandwich rolls with this companies bread mix and pancakes and some muffins with their pancake mix. I have checked out lots of cookbooks from the library to try out different gluten free cooks ideas and love searching through Gluten free cooking blogs and websites for new recipes. I have been gluten free for 4 years and it is a journey of discovery. Take one day at a time and enjoy this new adventure. Barb
Smiles from Barb!!
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TEDDYBEARDONNA
Posts: 11,064 3/6/12 11:53 A
I have found most all purpose flours work in most wheat recipes. I actually use 3 different all purpose flours because some seem to work better in certain recipes. After 11 years of cooking GF you will find that you will need to use a certain combination of flours to get the best result. I would say to invest in a general GF cook book. I have 4 that are my favorite. There are lots of good recipes on line, but I try to stick with forum recipes as they are tried and true. The other day I made biscuits posted by someone and they had to be thrown away. The person said they tasted like the real thing. I couldn't choke them down nor could my DH.
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