Buckwheat adds a canât-put-your-finger-on-it heartiness to these biscuits. Apples tease out the inherent sweetness of nutty buckwheat, but can be happily subbed with dried cherries.
Barley flour has a mild, but very slightly nutty, flavor that compliments both regular and whole grain flours. You can substitute it into a regular recipe for up to 1/2 of the ordinary flour without compromising the texture of the baked good.
Arrowroot is a white, flavorless powder most often used to thicken sauces, soups, and other foods like fruit pie fillings.
Soy flour adds a pleasant texture and flavour to foods. Soy flour can be used for a pleasant nutty flavour, it can be toasted slightly before adding to the recipe.
Like all flours, corn flour gives structure to baked goods and other foods. It's often combined with a binder like eggs to provide shape. Corn flour doesn't taste very good raw, but cookingâwhether it's baking, frying, or grillingâunlocks its earthy, sweet flavor.
Buckwheat is a short-season crop that grows well in low-fertility or acidic soils; too much fertilizer â especially nitrogen â reduces yields, and the soil must be well drained. In hot climates buckwheat can be grown only by sowing late in the season, so that it blooms in cooler weather.
âºBarley flour has a natural maltenes in flavor, Made from ground oats, this flour has a superfine and fluffy texture. It is sweet in taste, with one of the most approachable "whole grain" flavors.
âºArrowroot flour is extracted from the plantâs rhizome, an underground stem with multiple roots that store its starch and energy. This vegetable is mostly employed in the kitchen, as it works well in sweet and savory dishes alike, although it may have medicinal properties.
âºSoy flour is made by grinding roasted soybeans into a powder. Soy flour is considered a health food, and is used in many food products.
âºCorn flour is usually yellow, but it can also be white or blue depending on the variety of corn it uses. The texture is fine and smooth, similar to whole wheat flour.
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