In a blind taste test, buckwheat flour rivalled, if not outperformed, traditional wheat. Here’s what makes buckwheat the surprise star of gluten-free baking.
Study: Consumer Acceptability of Various Gluten-Free Scones with Rice, Buckwheat, Black Rice, Brown Rice, and Oat Flours. Image credit: Yulia Furman/Shutterstock.com
A recent study in Foods evaluated the consumer acceptability of gluten-free scones made with oats, black rice, brown rice, buckwheat, and rice flours. Consumers preferred gluten-free scones made with buckwheat…
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