No - no, you definitely need to use raw buckwheat groats for this recipe I have never tried it with flour and can not tell you the exact water /
flour ratio needed.
Not exact matches
Most gluten free
flour blends contain about that
ratio, it's
needed to get the proper texture and rise.
Just keep the
flour in the same
ratio and add as much as you
need until it's no longer sticky.
Hi Davette, I am not sure about the yellow pea
flour; the pea protein has a lot of the fiber removed from it, so you may
need to adjust the
ratios and experiement a bit.
Second, if you add more
flour, you are changing the
ratios; meaning that you might
need to add more baking powder, salt, sugar, and probably oil and milk.
You may
need to adjust the
ratio if you use different
flours.
The reason I changed the
ratio of cake
flour / ap
flour is because the cake
flour results in a softer, fluffier cake, and in this case I thought it
needed a little more sturdiness.
It's a bit more finicky than other
flours, so you'll
need to experiment with your
ratios.
Most recipes have a list of 5 or more different
flours that
need to be used in very specific
ratios.
If the
ratio of sugar to
flour is more than 1/2 cup sugar to 4 cups
flour, an additional packet of yeast (2 1/4 teaspoons) per recipe is
needed.
If the
ratio of sugar to
flour is more than 1/2 cup sugar to 4 cups
flour, an additional packet of yeast (2-1/4 tsp) per recipe is
needed.
I would
need to sub out the buckwheat
flour though — would the
ratio be the same if I used all almond
flour?
I haven't tried to make these with any other
flours, so I couldn't really tell you which
ratios would be
needed.
As long as you have the right
ratio of
flours to fats to liquids to eggs, you don't really
need them.
Almond
flour will produce a different texture and you will
need to play around with your
ratios for that.
Hi Davette, I am not sure about the yellow pea
flour; the pea protein has a lot of the fiber removed from it, so you may
need to adjust the
ratios and experiement a bit.