Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Stumped by the mysteries of buckwheat flour and Anson Mills--please help!

Share:

Home Cooking 6

Stumped by the mysteries of buckwheat flour and Anson Mills--please help!

leonora1974 | Feb 4, 2011 08:19 AM

I just got some Anson Mills buckwheat flour and, while they offer recipes some recipes on their site, I'd like to be able to convert other recipes that call for AP or whole grain flour.

Buckwheat technically isn't a grain and doesn't seem to behave like one from the little bit of experimentation I've done--it doesn't seem to absorb as much liquid as other unrefined flour, for one thing, and I'm having trouble figuring out how much to adjust the liquid measurements.

Since this flour cost more than any sane person should spend on flour, I don't want to mess up another recipe.

Also, the Anson Mills buckwheat recipes call for an insane amount of fat, three times the proportion of Cooks Illustrated buckwheat pancakes for example. I don't see how a pancake could have so much fat without feeling greasy and tasting like butter, not buckwheat.

Are the Anson Mills people secretly working with Paula Deen, or do they know something about buckwheat that I don't?

Any thoughts hugely appreciated!

Want to stay up to date with this post?

Recommended From Chowhound