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Cooking & Baking

Major Nikon

(36,827 posts)

12. First try I would just substitute it directly

Reply to yellerpup (Reply #11)

Sat Apr 6, 2013, 06:27 PM

Apr 2013

Most different types of flours can be substituted directly as far as hydration levels go. Occassionally small changes to hydration are necessary. Buckwheat has no gluten, so it's best to keep it at 25% or less in terms of flour content, however for a pancake it's not going to matter as much because you are not really building much gluten in the first place.

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13 replies

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Highlight:

Rye sourdough pancakes: Updated with pictures and alt methods for non-sourdough [View all] Major Nikon Apr 2013 OP

Brings back yummy memories locks Apr 2013 #1

One detail not mentioned in the recipe Major Nikon Apr 2013 #2

Thanks for the recipe! Lucinda Apr 2013 #3

The rye is completely optional Major Nikon Apr 2013 #5

I've played a little with different flours, but not as much as I would have liked. Lucinda Apr 2013 #7

Pictures Major Nikon Apr 2013 #4

Gorgeous. Lucinda Apr 2013 #6

Thanks for the recipe and pics livetohike Apr 2013 #8

I just bought buckwheat flour. yellerpup Apr 2013 #9

I have some buckwheat flour Major Nikon Apr 2013 #10

I've never baked with it before. yellerpup Apr 2013 #11

First try I would just substitute it directly Major Nikon Apr 2013 #12

Thanks very much. yellerpup Apr 2013 #13