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!