As part of my quest for gluten-free living, I’ve been experimenting with buckwheat. Baking is such a big part of my life that quite honestly, I don’t see how I can go gluten-free if I can’t bake. I’ve really enjoyed this experiment, and while I find it is more expensive to use buckwheat, there hasn’t been a huge ‘getting used to’ period where taste is concerned. It’s good, it tastes good, and it’s just as simple to work with as normal flour. It is a little gloopier, and the texture is a little grittier, but it’s a fabulous and tasty recipe.
Advice, opinions and experiences shared here are my own, or those of my contributing writers or commenters. While alternatives to medicine or traditional thinking are often shared, they're done so on the basis of my own research and what works on my own family, and should not be taken as medical advice since I am not a trained medical practitioner. Any suggestion given is to be taken as such, weighed up against your own research and your own circumstances
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