I used it for 'galettes' like they do in Brittany. But the result had a very sandy texture, very different from the French 'Treblec" brand. Any clues?
1891782
Yes. This buckwheat isn't processed like the type you get that is white. If you want it for baking, either use a very small amount of this version and mix it with another softer flour, or find an organic buckwheat that is whiter in texture. That way it won't have the hard/sandy consistency.
1891783
I am guessing by "galette" you mean the crepes and not the baked tart here. Have you tried adding eggs to the mixture? I make my buckwheat crepes with eggs and they turn out great. Or maybe try adding some wheat germ flour to add some gluten to the mixture. Hope it helps. Good luck!
1891784
I use Arrowhead Mills for organic, gluten-free, buckwheat and millet flours, which seem finer in texture than BRM brand.
1891785
Did you mix the ingredients thoroughly? I've never had an issue with texture. Also is this the only flour you are using? I usually mix several different types together.
1127648
Every rye flour I have purchased, even other brands has a coarser texture than regular AP or Bread flour. But it does make wonderful bread!
951121
This mixes, but doesn't dissolve well. It's very sandy. However, for the benefits I just tolerate it, but I won't buy this one again.
344458
I thought the biscuits I made had the right flavor, but they are still a bit dense. You will need to make sure you have enough fat/milk in them. Don't try to make large ones, either.
1362197
Its a stone mill, used for any dried grain. Tapioca is a little to hard to use in it but other than that I havent found a dried grain that I couldnt turn into flour with it. It is LOUD though and you have to put small amounts in at a time with some of the harder grains to get a decent speed. Dont use any moist items, like nuts or undried herbs in it. I really enjoy having it and highly recommend it but some people dont realize how loud a stone mill is so just be aware.
1310335
T hat was why i bought it however, I put them in water and they swell up but it was like a gel and I didn't care for texture. I never got around to putting them in muffins or something else. Sorry I couldn't be helpful.
78009
Hi Margaret: I have not experienced or at least, noticed what you are seeing. It sounds as if you are getting some stone-on-stone abrasion with the granite. My set is currently at home in New Zealand and I am at my other home in France where I have a high-fired ceramic set, however, as soon as I return to New Zealand I will check mine and get back to you. I rinse mine under warm water, dry it and then rub a little olive oil into it rather than putting it into the dishwasher. Also, I use mine mostly for things like ginger, garlic and spices, adding a little olive oil for lubrication.
2147750
The solution used is really bubble mix. We used it outside only so far. There is a little residue I wouldn't use it on caroet but fine on other surfaces.
1736295
The most reliable one I've found is https://simplygluten-free.com/blog/2011/11/gluten-free-french-bread-recipe-easy-easy-easy.html I didn't have Asian sweet rice handy so I used entirely Asian white rice flour with excellent results! Looked, acted, and tasted like a 'regular' baguette! This recipe is for TWO loaves of French Bread but I made three Baguettes and it worked out just fine, but it IS messy!
1641899
doesn't sound normal - especially the textured surface. It wouldn't let for proper making of crepe. After a couple of uses the whole surface should be black - that doesn't go away. And it should be equally as hot throughout.
2254956
It is most likely the charcoal from the charred plantain skins. If you want to use it directly on your face you could melt it down, run it through a cheese cloth to take out anything that might be grainy and then pour it into a baking pan to solidify again.
1041346
In further comment clear-jel is modified form of starch. I would suggest that you try it. I had trouble answering your email on using it for Turkisk delites. Bob
856786
I used the same exact products and here I am trying to figure out why this second batch in my new yogurt maker is grainy, bitter and even adding 2 tsp vanilla doesnt seem to help it. The whey was all seperate when I removed to the fridg so sorta though oh oh! Im even using a termometer and follow all the directions but now thinking even tho it didnt boil maybe it was to hot. A real science to this after all.
1833901
The Cajun Red is terrible line. Run your finger's along it and it very uneven in texture, seems brittle and don't care for the memory coiling. The more you pull line off the spool, the more pronounced the coil. Replaced mine with DuPont Stren..lays flat and no coiling. Cabela's Pro Line works well to for a decent price, low memory to.
12587
I mainly use this rolling pin for fondant, I did try to roll pie crust out once with this pin and I wasn't happy. For pie crust I personally prefer a wood rolling pin. After using this Norpro rolling pin for several months I have to say that I'm not impressed and will be looking into purchasing a different one soon.
622476
Is this the flour referred to for making Gnocchi alla romana? I have fine durum flour but it may be too fine...I see others say that semolina is like fine sand. I am confused which flour is "the" flour for that recipe.
1791403
It does have a "Rough" texture. Like the others, it seems to aide in the making/grinding of said food items. And I am VERY happy with it as well.