Bob's Red Mill Buckwheat Flour is ground whole grain buckwheat — nothing else! The pyramid-shaped kernels are harvested and ground into surprisingly rich flour with little black specks that some from the ground seed hull. This is how traditional buckwheat Flour has been made for hundreds of years. You can add a little buckwheat flour to almost any recipe that calls for regular flour. In wheat bread, use half buckwheat flour to add a unique, nutlike flavor and darker color.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
1/2 cup Bob's Red Mill Brown Rice Flour
1/4 cup Whole Wheat Pastry Flour
1/4 cup Bob's Red Mill Buckwheat Flour
1/4 cup Bob's Red Mill Cornmeal
1 1/2 Tbsp. Baking Powder (preferably Alum-free)
1 cup Water
1 Tbsp. Honey
1 Egg Yolk
3 Egg Whites (beaten)
1 Tbsp. Salad Oil
Combine flours, cornmeal and baking powder.
Separate egg and beat egg whites until stiff.
Combine honey, water, egg yolk and oil. Combine liquid and flour, mixing as little as possible. Fold in egg whites. Mixture will be frothy and should be rather thick. Bake on medium-hot baker to a slight crispness. Oil baker lightly with a mixture of 1 Tablespoon lecithin to 1/2 cup salad oil. This recipe tends to stick, even to teflon. Serve with unsweetened applesauce and a little grape jam.
Whole grain organic buckwheat.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen