This weeks bake

This week I thought I would experiment with buckwheat flour.  It is gluten free – and I want to be able to offer that option.

It is a really fine, light flour – and I missed the bran roughage of the wholemeal flour.  I obviously could not add a bit of bran – so I added some oatmeal.  Technically oats are Gluten free – but because they are grown / processed along side wheat – they are at risk of cross contamination and you can’t call them that.  Long term I need to find some sort of roughage to add instead of the oats.

The buckwheat makes a really light, crisp biscuit – which my 2 little testers liked!

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