BuckwheatPete

[Wugmama]

So Kathy, I have seen you recommend him a few times. His cookbooks are worth buying? Did you buy both of them? Does his stuff use corn or potato?

After having my mom talk about how buckwheat made her gag, and feeling sorry for myself for a long time time every time I ate it, I'm learning to love buckwheat all over again, especially with that cake recipe I posted. So maybe I'm ready for Buckwheat Pete!

:

Thanks,
Tracy

[kjbrown92]

I bought the bread, bagels, and english muffins one, and the muffin treats one. I haven't tried a muffin yet or a bagel or a bread. I've just done the English muffins numerous times, and numerous ways. I use the light buckwheat flour, which I find hugely different than regular buckwheat flour. There is no corn, no potato, no soy, no gluten, no dairy, no yeast, no gums. To me, they were worth it just for the English muffins. I never would have come up with his technique.

[kjbrown92]

When I roll out the English muffin dough thinner, then fry it like a tortilla, it's more like a pita. Which always makes me want to make gyros. If I could figure out the seasoning, then I could make a tzatziki sauce out of coconut milk yogurt, and I'd be in heaven.

I stopped at the little Greek restaurant and asked what was in the gyro meat. They said just meat and a couple of seasonings. Then they brought me the box. It had about 20 ingredients, the third being wheat flour. I didn't look further.

Also, they're good fresh and the next day. After that, they get sort of grainy, though I've had them up to 5 days and DS kept on eating them. And another weird thing... with my light buckwheat flour, they come out sort of orange-y. But the second day, when you split it, they're red on the inside. DD1 thinks it's bizarro. DS doesn't care. He's just happy to have a hamburger bun. Or he splits it, toasts it, and spreads it with palm shortening and cinnamon-beet sugar.