We make our bread at home and, after several experimentation, I came to a conclusion that French brands of flour are the best for bread-making. One day in the grocery, my husband and I found this flour. I normally use white flour. However, I have heard about buckwheat flour being healthier compared to the regular white flour (100% gluten free, too). The French use buckwheat to make savoury pancakes, pasta, gruel, cakes and the famous “crêpe bretonne”. Intrigued, I picked one pack to try.
It was a disaster! Lol. It didn’t turn out right – the batter looked normal but it was sticky and difficult to knead. I checked the internet and found out that cooking with 100% buckwheat will result to a tough and spongy texture. It has to be used together with white flour or wheat flour. I am so embarrassed at my ineptitude, lol. But I can always make it better next time, no?