This is awesome information! Thank you! I am highly allergic to all forms of rice. So I can’t use rice flour. I’m also allergic to oats. Is there anything else that I can use in place of rice and oat flours?
Thank you so much for your reply. I'm so glad you found the information helpful. There are flour substitutions listed under each grain in the post. You should find your answers there. :)
They are different! Dark buckwheat has a much stronger flavor and make a more dense bread. The light buckwheat has a more mild flavor and lends a lighter texture to bread. IF you can find buckwheat groats, you can grind them into a flour in your blender.
Thank you for this helpful and necessary comment. Oxalates sure is one of today's buzz words, isn't it? Since you seem to be in the know about oxalates, then you surely know that the fermentation process (such as sourdough) reduces oxalates. So, if oxalates are a problem for you, remember to soak, sprout and ferment to reduce the oxalates.
So helpful! I have been looking for something like this since starting to bake gf sourdough!
I'm so glad you found this post helpful Nicole! Thanks for letting me know too. . .helps with future writing!
Such a valuable guide—thanks for putting this together! Looks like I have quite a few new-to-me ingredients to experiment with in the kitchen.
I'm so glad you found it valuable! Always reach out with questions, I'm happy to help in any way I can.
This is awesome information! Thank you! I am highly allergic to all forms of rice. So I can’t use rice flour. I’m also allergic to oats. Is there anything else that I can use in place of rice and oat flours?
Thank you so much for your reply. I'm so glad you found the information helpful. There are flour substitutions listed under each grain in the post. You should find your answers there. :)
Great article you have shared with us , thanks so much this is definitely a read I will save and go back too .
Question - Is light buckwheat different then regular buckwheat. In my area I only see buckwheat not light .
They are different! Dark buckwheat has a much stronger flavor and make a more dense bread. The light buckwheat has a more mild flavor and lends a lighter texture to bread. IF you can find buckwheat groats, you can grind them into a flour in your blender.
Too bad buckwheat flour is so high in oxalates. Just saying.
Thank you for this helpful and necessary comment. Oxalates sure is one of today's buzz words, isn't it? Since you seem to be in the know about oxalates, then you surely know that the fermentation process (such as sourdough) reduces oxalates. So, if oxalates are a problem for you, remember to soak, sprout and ferment to reduce the oxalates.
Yes. Never heard of oxalates until recently.