Quick And Healthy: Best Gluten-Free Buckwheat Bread Recipe

Quick And Healthy: Best Gluten-Free Buckwheat Bread Recipe | NutritionistDeepa.com

Рет қаралды 32,568

Жыл бұрын

Discover the simple joy of baking with our easy buckwheat bread recipe. Just two ingredients for a healthy, gluten-free loaf that everyone can enjoy.
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To start, we'll soak one cup of buckwheat in water, ensuring it's not completely submerged. This soaking process preserves the fiber and nutrients essential for our body. After 12 hours, we'll grind the soaked buckwheat into a batter with a pancake-like consistency. Remember not to add excess water during grinding.
The batter then undergoes a 24-hour fermentation period, during which it doubles in volume and develops live fermentation bubbles. You'll witness the magic of this natural process. It's important not to over-stir the batter to preserve the fermentation and ensure the bread rises perfectly.
After adding optional mix-ins like pumpkin seeds and chia seeds, the batter is poured into a container and left to rise in a preheated oven at 450 degrees Fahrenheit (230 degrees Celsius) for 45 to 55 minutes until golden brown. Let the bread cool completely before slicing
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Video Title: Quick And Healthy: Best Gluten-Free Buckwheat Bread Recipe | NutritionistDeepa.com
This video is about Quick And Healthy: Best Gluten Free Buckwheat Bread Recipe. But It also covers the following topics:
Easy Buckwheat Bread
Gluten-Free Bread
Two-Ingredient Bread
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#glutenfree #buckwheatbread #healthybread #easyrecipe #dairyfree #soyfree
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Пікірлер: 156

@karendevries8219 Жыл бұрын

So buckwheat pancakes sound great too!.thank you so much!

@ektrne1874 9 ай бұрын

I just ordered buckwheat. I can’t wait to try the recipe. This is 😮amazing that it has the ability to do that. Thank you the Lord bless you abundantly!

@NutritionistDeepa 9 ай бұрын

Hope you like it!

@mariesan8463 10 ай бұрын

I checked some of your recipes. You’re awesome Deepa. Take care 💕

@alanaiss5692 3 ай бұрын

very yummy thank you!

@nazokashii Жыл бұрын

Wow! I have to say, I'm quite blown away by this :D looks so delicious, and so very simple too :)! So fun and nice that you included the variations on mix-ins and toppings too, such great ideas :) thank you so much for sharing

@NutritionistDeepa 9 ай бұрын

Simplicity with a touch of variety is key. I'm glad you found this helpful

@morninglight7544 9 ай бұрын

Just what I was looking for, thank-you! Liked and subscribed.

@NutritionistDeepa 9 ай бұрын

Thank you🙏

@kayself1891 5 ай бұрын

I think this will become my favourite bread of all time! ThankYou /\

@shamdhairampersad2942 Жыл бұрын

Thanks Deepa. For another amazing recipe. 🍞

@NutritionistDeepa Жыл бұрын

🙏🏽❤️

@arjacarter857 6 күн бұрын

Thank you

@joseftichacek1855 4 ай бұрын

Very good ! Thanks !

@NutritionistDeepa 4 ай бұрын

Thank you too!

@rehanakhan3893 26 күн бұрын

Just tried this recipe. Awesome 👌 Thank you for sharing

@Whistlewalk 9 ай бұрын

Amazing! And soi simple. Thank you for sharing.

@NutritionistDeepa 9 ай бұрын

Enjoy!

@jackiedeswardt589 9 ай бұрын

Thank you. Will def. try this recipe.

@NutritionistDeepa 9 ай бұрын

Hope you enjoy

@dipalivernekar4230 7 ай бұрын

Beautifully explained. So systematic and perfect

@NutritionistDeepa 6 ай бұрын

Glad it was helpful!

@Kevinrowland-dz2ut 3 ай бұрын

I am getting ready to buy some buckwheat too, seeing how much more healthy and with all the ecentiel amino acids our body needs- THANKS FOR sharing your knowlege of this type of bread you help many with these vidios. AND i never would have learned this design batter with out your wonderfull vidio,

@susanclark3467 Ай бұрын

Thank you so much!! Your instructions are great and encouraging which I appreciate.

@NutritionistDeepa Ай бұрын

Glad it was helpful!

@tatyanasergeyevna8776 Ай бұрын

I saw you on Chef AJ's show and you had mentioned this bread. I just made a loaf and it tastes AMAZING! Thank you for sharing!❤

@NutritionistDeepa Ай бұрын

So glad!

@mokthyemee2579 9 ай бұрын

Tqvm for your sharing 🙏💖💖💖

@NutritionistDeepa 9 ай бұрын

You are so welcome

@anirijoy7978 5 ай бұрын

Thank you for sharing

@NutritionistDeepa 5 ай бұрын

Thanks for watching!

@mariesan8463 10 ай бұрын

I just found your recipe which I have been wanting to bake by using buckwheat . Tnx for sharing . I’ll definitely bake it tomorrow. Tnx again Deepa. Which part of the world you’re Deepa.I’m from Canada. Take care. I’m a health nut and I’m going to check all your other recipes. I subscribe for you. 🙏💕🇨🇦

@NutritionistDeepa 9 ай бұрын

🙏🏽❤

@Cynthia001 Жыл бұрын

Thank you for this video. I want to get some buckwheat to make this bread. I really appreciate simple and easy recipes that are gluten-free and dairy-free. 😊

@NutritionistDeepa Жыл бұрын

This is a zero error recipe to make 🥖 bread

@gypsygurl 9 ай бұрын

Loving the smallest but very critical tips that you have given. Lately I need to go on gluten free diet for health reasons & so I can't wait to try this delicious looking gluten free bread. Thanks so very much again for all the tips you provide.

@NutritionistDeepa 9 ай бұрын

Thank you for your kind words! I'm glad you found the gluten-free bread tips helpful

@Lilylibra 27 күн бұрын

Superb video. So informative, so helpful and so appreciated. Thank you. 🩷

@NutritionistDeepa 26 күн бұрын

So glad!

@emanalali3390 5 ай бұрын

Thank you Deepa for this recipe. I loved the way you presented it which made me try it with 2 cups of buckwheat instead of 1 cup as I noticed 1 cup is too small for my baking pan. I soaked it for 11 hours and fremented it for 22 hours. But i noticed that it didn't rise or develop any bubbles or so. I watched your video again and I noticed that you kept it in a closed compartment to frement ..whereas mine .. well i covered the bowl with a glass cover of a pan that has a small hole on it as vapor escape.. so may be my frementation process was incomplete. Anyway the smell was as ground nuts and it was amazing. I added little pink salt to the batter before baking and fennel and black seeds to the top.. i baked it on 450 for the 1st 15 min then as the smell started to spread all over the place i was afraid it will burn so i reduced the temperature to 375 and resumed baking for total 50 min. I let it sit for about 2 hours then i started to cut it into slices.. the smell was amazing, the taste was good or very good but it was lumpy with no voids in it that we normally see in a slice of bread .. i was so disappointed and started writing to you wondering what went wrong with my batter .. i'll try to toast the slices before serving them tomorrow at breakfast..so excited to do that .. thank you for the recipe .. i will try to give it another chance once again .

@NutritionistDeepa 5 ай бұрын

Thank you for reaching out! Let’s see #1. Allow to ferment in a dark warm Place closed #2 make sure the baking tin is at least 3/4 th filled with the batter #3 do not add salt after fermenting and then stir, stirring the batter will reduce the rise #4 do not lower the temperature…. It needs to be high, if needed reduce to 425 but lower #5 make sure batter is not too thin and fine #6. Keep trying after 1-2 batches you will figure out your own recipe as it does work!#7. Reach out with questions 🥣🍞oh make sure you used raw buckwheat and use the leftover batter to make wraps!! Watch my other video 😀

@Dragana53 9 ай бұрын

Love your recipes but would be good write the recipes in descriptions. Regards from Australia 🍀🍀

@NutritionistDeepa 9 ай бұрын

Good idea! I make recipes on the go, but will work on writing it down😀

@fionadale8044 5 ай бұрын

I ❤ this bread! Thank you for sharing Deepa. Do you know if this can be done with Kamut or Farro in the place of Buckwheat? TIA

@NutritionistDeepa 5 ай бұрын

Buckwheat yields the best results as it is light and ferments well without the alcohol after taste. I have tried it with only buckwheat and some millet😀

@priyav7835 21 күн бұрын

Deepa, what an elegant and simple recipe. I love the simplicity of it. I am going to try this. Could you tell me the oven rod settings recommended for baking this bread. Should the top be covered initially? If so for how long?

@NutritionistDeepa 16 күн бұрын

It depends on the type of oven you have…..

@beneitaflemmer6030 9 ай бұрын

I made my first loaf! I only did the one cup and maybe the 24 hours wasn’t long enough to ferment? It cook perfectly but the batter wasn’t enough to reach 3/4 way so I am thinking I needed either longer fermentation, or 2 cups soaked? I have 2 cups now fermenting and the loaf i just made may be small but my goodness it’s absolutely delicious! Thank you! So glad I found you!😇

@NutritionistDeepa 9 ай бұрын

You need more batter to get the volume 😀

@chandrikakakad4146 8 ай бұрын

Absolutely awesome looking bread, we can eat this bread while fasting so nice & easy option, have you tried with Amaranth (Rajgira) & jowar or bajra banana bread. 🙏💖🌹

@theteacherkarlalino660 Жыл бұрын

Yesterday I thought, what kind of bread can I make other than rice flour, and this video just popped. I'm really gonna try it. Thank you. From Brazil ❤

@observer698 Жыл бұрын

did you try? please share some feedback, tips and tricks if you have encountered any?

@theteacherkarlalino660 Жыл бұрын

@@observer698 not yet. I'll leave my feedback here as soon as I make it.

@NutritionistDeepa Жыл бұрын

It’s easy and simple…. make sure the batter is not too thin as mention the video!

@alphonsine931 9 ай бұрын

9:13 The taste of the bread depends on the ambient temperature during the fermentation of the dough/batter: by 24-28 °C the micro-organisms produce more acetic acid and the bread will have a sour, vinegar-like taste. By a temperature of 28-32 °C they produce lactic acid and the bread will have a mild, yoghurt-like taste. Thank you very much for this wonderful bread recipe.

@jenniferbross1211 6 ай бұрын

True. One time it fermented too Much and I couldn’t handle the smell and taste.

@shenmeng5426 Ай бұрын

Your note start with 9:13 min or? I listened there, I did not hear her mention about Temperatuee and taste link. And I thank U for the temperature of fermenting to the taste information. Also, in her demo video, she only showed buckwheat, and later add on the pumpkin and chia seeds. I did not hear or see anything like Garlic, etc. was added. But her resulting breads have garlic, pepper, etc. It was a bit confusing and interesting, and she did not show a recipe for a complete bread, or did I miss something?

@virtuousmountainwoman 4 ай бұрын

I’ve finally been able to get the pasta madre done correctly. It’s rising well in the first twenty four hours. It would be good to know on which day I can start to bake bread with it. And, when do I transfer to smaller containers. Thanks once again.

@NutritionistDeepa 4 ай бұрын

Great to hear!

@ektrne1874 9 ай бұрын

Oh, I ordered the flour so I need the raw seeds looks like can I do anything with the flower organic buckwheat flour?

@NutritionistDeepa 9 ай бұрын

You can make buck wheat wraps! Watch my recipe for it

@mikebeaufort 7 ай бұрын

I trust this recipe more than any buckwheat breads I have seen. Others are ridiculously wet and take 90 minutes to cook. Even then, they are still too wet. I am going to try doing the 24 hour ferment directly in the pan to preserve the fermentation rise. Thank you for an excellent video.

@NutritionistDeepa 7 ай бұрын

Make sure the batter is not too thin, bake until top is cracked up and tooth pick comes out clean, allow it to cool down completely once done. So far it has not failed me! Keep me posted 😀

@elliottx5754 7 ай бұрын

I am baking now and need at least 90min so far and sticks to the parchment as well. Does it matter the type of buckwheat used?

@NutritionistDeepa 6 ай бұрын

Buckwheat is raw Once done remove the parchment paper ….. hope it worked.

@jayshreepatel7585 16 күн бұрын

Hi thank you for the very healthy and delicious recipe. Could you please tell us the size of your bread tin. Also its monsoon season now and im in Vrndavan UP and its hot and humid with rains intermittently so would it affect the batter that's being fermented. Greatly appreciate the time and endeavor to explain so thoroughly. ❤

@NutritionistDeepa 16 күн бұрын

8x4 inch pan take upto 8 cups of batter. You need a pan that can be filled upto 3/4 th. If the weather is hot and humid then fermentation will be good. As soon as you see batter is fermented and has risen you can start baking ( usually 8 -10 hrs is enough in Indian weather conditions. You can also cover it to cloth vs a plate for the air to interact with the batter.

@jayshreepatel7585 16 күн бұрын

@@NutritionistDeepa Hi thank you for the prompt reply. Greatly appreciate it. Will definitely try the recipe and will keep you updated. 🙏🙏😍

@jayshreepatel7585 13 күн бұрын

@@NutritionistDeepa Hi thank you for your prompt reply. Much love and appreciation 🙏❤❤

@laaramat 9 ай бұрын

have you tried doing the final 24 hour fermentation directly in the bread tin in order to not disturb the batter? Any difference? thank you

@NutritionistDeepa 9 ай бұрын

Yes, I have, sometimes it overflows if I fill in more! I do like to stir it once though to ensure even texture! I say experiment with it 😊

@luvlivefoods Жыл бұрын

When did you put in the add ons? After fermentation or before after blending the buckwheat?

@NutritionistDeepa Жыл бұрын

After fermenting just before adding it to the mould

@sykusch 4 ай бұрын

Thank you for the recipe! I am making it now! I have a question regarding the soak water. I have been discarding legume soaking water. Are grains different, that I should be keeping grain soaking water? I soak all my grains such as brown rice, barley, wheat berries etc. So far, I've been discarding the water after soaking and use fresh water to cook. Looking forward to your advice. Thank you in advance.

@NutritionistDeepa 4 ай бұрын

For this bread, you need very little water. Just enough to cover, either you can use it in grinding or use it later during cooking of oatmeal. I use water used for soaking as it contains some nutrients

@sykusch 4 ай бұрын

Thank you so much for taking the time to reply to me! I'll be trying out your other recipes.@@NutritionistDeepa

@lam7750 8 ай бұрын

Looks very easy to make so I’m considering trying this recipe out. I love fermented foods. My only question is does the baking at such a high temperature of 425 F or for that matter even baking at a slightly lower temperature, not kill the fermentation benefits? I always thought that high temperatures kill good bacteria. Could you kindly explain this please?

@NutritionistDeepa 8 ай бұрын

Hi! Thank you for reaching out. The baking or cooking will kill the probiotics however you still get the benefits of eating whole grain bread that is high in many other nutrients

@lam7750 8 ай бұрын

@@NutritionistDeepa Thank you! 🙏🏼

@liseforgues5575 7 ай бұрын

Est-ce que vous le rincer avant de le mixer ?

@NutritionistDeepa 6 ай бұрын

No I do not 😀

@caterinamoll6602 7 ай бұрын

I think I may have over fermented as it rose alot at the top but was watery at the bottom and very smelly . It's very crunchy on the outside which I like but it tastes very fermented and a little smelly still...Is that how it should be ?

@NutritionistDeepa 7 ай бұрын

Dough may be bit watery, so reduce the water when grinding. Ferment for 12 hrs. You may have fermented little longer… keep experimenting and soon you will have a perfect loaf! Great question 😋

@evigenevenitramne7684 Ай бұрын

faut il jeter l 'eau de trempage svp? merci

@NutritionistDeepa Ай бұрын

You can use it in oatmeal next day!

@TheMisfitSun 9 ай бұрын

Can I do this with already ground pure buckwheat?

@NutritionistDeepa 9 ай бұрын

I would recommend making wraps vs bread with the flour

@user-cj7hm9tq6n 8 ай бұрын

Don't have buckwheat but have buckwheat flour. Please advise if I can make a batter with flour and water left to ferment overnight. Also what proportions. Thanks

@NutritionistDeepa 8 ай бұрын

I would recommend buckwheat wraps using flour vs bread

@user-cj7hm9tq6n 8 ай бұрын

@NutritionistDeepa thanks Derpa. Would you have a recipe for roti using buckwheat flour. For health reasons I've been advised not to have and wheat or grain flours . Thanks

@jenniferbross1211 6 ай бұрын

So when I first made this is came out good. After fermenting the batter was light and airy. I recently got different buckwheat on amazon. Seems it is from Russia. And it is darker and almost looks toasted although it does now say that on the package. So when I covered With the water like you say, 12 hours later there was not a drop of water to be seen. So I added water and blended to the consistency you suggested. Then I fermented for 24 hrs. But it came out almost like oatmeal consistency. It absorbed more water and was not It light and airy. It was denser and heavy. I am trying to make anyway. But the only thing I can think of, is that they are roasted groats.

@NutritionistDeepa 6 ай бұрын

It seems like you got the roasted oats ( color of raw is usually tan/ greenish) Raw buckwheat starts fermenting within an hour. You can use roasted In salads or pilafs or in granola.

@NutritionistDeepa 6 ай бұрын

I meant roasted buckwheat 😀

@jenniferbross1211 6 ай бұрын

@@NutritionistDeepa I knew what you meant. I am so bummed. I have another 5 bags as it came as a bundle on Amazon and can be returned. LOL it did not say roasted. Oh well I can try other ways like you said. Wonder if I can make into buckwheat flour?

@jenniferbross1211 6 ай бұрын

@@NutritionistDeepa and thanks for response. ❤️

@santospete6453 2 ай бұрын

Hello Deepaji can, we eat Buckwheat in upvas

@NutritionistDeepa 2 ай бұрын

Yes

@TheMrpoet 2 ай бұрын

Are u using hulled or unhulled buckwheat,?

@NutritionistDeepa 2 ай бұрын

hulled, raw

@mail2vw 9 ай бұрын

What are the pan sizes? You made 4 loaves with 8 oz buckwheat?

@NutritionistDeepa 9 ай бұрын

Small loaf pans were used. 8oz makes at least 2 small loaf pans

@creatiffy 2 ай бұрын

Can buckwheat flour be used

@NutritionistDeepa 2 ай бұрын

Flour does not ferment well so use whole buckwheat

@lizbaumann8946 Ай бұрын

If i use buckwheat flour shall i still use 1 cup and just cover slightly?

@NutritionistDeepa Ай бұрын

Hi! Buckwheat flour may not work, I recommend using raw buckwheat

@cherylinnes8038 Жыл бұрын

Does anyone know the carb amount per serve ?

@NutritionistDeepa Жыл бұрын

15-20 per medium slice

@tonysavarese7234 6 күн бұрын

I baked it in a 6x 10 1/2 metal pan. It did not rise that much. Can I use an 8 1/2 x 4 1/2 glass pan? I used 2 cups of buckwheat and covered it with a quarter inch of water.

@NutritionistDeepa 3 күн бұрын

Metal pan is best. Make more batter. Even though it may not have risen, if you bake it and slice it and toast it it be a flavorful toast. It is supposed to be a dense loaf.

@girishjetha2266 Ай бұрын

Can we add Jowar flour to buckwheat and what proportion of each

@NutritionistDeepa Ай бұрын

This bread can be best made with raw buckwheat only

@girishjetha2266 Ай бұрын

Thank you Deepa

@XSD.1. 4 ай бұрын

Does it need to be green buckwheat?

@NutritionistDeepa 4 ай бұрын

Raw buckwheat

@tanianunes1059 Ай бұрын

If the batter is fermenting and doubles in volume in less than 24hrs, is it ok to bake?

@NutritionistDeepa Ай бұрын

🙌🏾 yes

@mariettajones3093 Ай бұрын

I enjoyed your video very much but you didn't give quanitues of buckwheat and water to use. Can you please tell me what is the ratio of buckwheat to water. Thank you very much. It's my first ti.e watching your video.

@NutritionistDeepa Ай бұрын

There is no ratio as based on the quality and humidity water amount changes, as mentioned just add enough water to soak buckwheat.

@simranj1333 21 күн бұрын

Deepa, today I tried this recipe, but it didn’t turned out well, I followed all your steps, mine got fermented well in 8 hours but I waited for 24 hours as per your instructions when I poured the batter in bread tin it has water at the bottom but I mixed it and baked it, it didn’t rise , it turned out gummy, can you please tell me where I went wrong (do I need to wait for more than 8 hours if it batter gets fermented in 6-7 hours) I want to try it again but don’t want to waste

@NutritionistDeepa 20 күн бұрын

The fact it had water means you may have used excess water while grinding. Make sure batter is thick. Once it is fermented, you do not need to wait. Pour without stirring as stirring will remove all the fermentation and air. Make sure the oven temperature is correct. The soaking can be for 12-24 hrs depending on the weather. Try a small batch again. Do not throw away the “ experiment” you can toast it and still eat it!!

@annieb8928 Ай бұрын

Can you make the bread if you already have buckwheat flour?

@NutritionistDeepa 29 күн бұрын

For this bread whole buckwheat is recommended

@observer698 Жыл бұрын

The heat seems to be too high for 45mins? Do we cover the top during baking? if anyone else tried this bread please share your feedback

@NutritionistDeepa Жыл бұрын

It depends on the oven but in the toaster oven it seems fine, you can always lower it if you feel it is browning too fast. Heat is required for the right rise!

@debsterzonie 8 күн бұрын

Do we cool the bread in or out of the pan?

@NutritionistDeepa 7 күн бұрын

Remove it as soon it is done and cool it on a rack outside

@debsterzonie 7 күн бұрын

Thank you for your reply. I have a clear understanding about the fact that the bread needs to be cooled once the baking has finished. My question really concerns where the bread is when cooling: "in" or "out" of the pan. Please forgive me if I wasn't clear with my question. ❤

@ilabell5793 11 ай бұрын

Can I use buckwheat flour?

@NutritionistDeepa 11 ай бұрын

No you can not, use buckwheat Not kasha!

@ilabell5793 11 ай бұрын

@NutritionistDeepa sorry, do you mean, I cannot use buckwheat flour?

@NutritionistDeepa 11 ай бұрын

You can not use buckwheat flour😀

@garrettmoore1549 8 ай бұрын

Hello Ma'am, I have two questions if I may ask? In the video, it looks like there is considerably more than one cup of groats in the bowl. Is that amount correct? Also, when soaking, if the bowl is first filled to 1/4 inch above the groats, wouldn't they absorb a lot of that water so that 12 hours later, some of the groats would be well above the water?

@NutritionistDeepa 8 ай бұрын

You can start with 1 cup of raw groats. Wash and add water so you have 1/4 in on the top. In few hours, check and add extra if all water is absorbed but not more than 1/4 th inch. Hope this helps

@garrettmoore1549 8 ай бұрын

Great, thanks !

@user-kn7vl5ty2c 8 ай бұрын

I ordered buckwheat it is dark brown is this good r not

@NutritionistDeepa 8 ай бұрын

Make sure it is raw, dark brown is ok

@ChristineAnderson-zx5zr Ай бұрын

No salt?

@NutritionistDeepa Ай бұрын

You can add it but not needed

@insightandintuition276 5 ай бұрын

12 hrs soak 24 hrs ferment covered securely 450 Degrees preheat 45-55min

@NutritionistDeepa 5 ай бұрын

Make sure to do the coarse grind and not too thin😀

@YAHdozinda 9 ай бұрын

Mine didn't grow at all , I only did one cup, fermentation seemed fine....

@NutritionistDeepa 9 ай бұрын

Make sure to use raw buckwheat not kasha

@NutritionistDeepa 9 ай бұрын

Make sure to use raw buckwheat and oven temperature has to be 400 degrees or so Use right baking pan!

@rosanneingoglia7759 9 ай бұрын

What size is the loaf pan?

@NutritionistDeepa 9 ай бұрын

It depends on how much batter you have. It needs to fill the pan at least 3/4 th

@jolap9082 Жыл бұрын

My batter didn’t rise at all. Is it because I used roasted buckwheat?

@NutritionistDeepa Жыл бұрын

Yes It should be raw buckwheat

@jolap9082 Жыл бұрын

@@NutritionistDeepa thank you. I will try raw buckwheat.

@MrsEepie 14 күн бұрын

The dough seems great, lots of air bubbles in it. But when I bake it, it doesn't come up. It becomes to solid. What's going wrong? 😮

@NutritionistDeepa 14 күн бұрын

Check the temperature…make sure the batter is not thin

@deepadeshmukh8867 14 күн бұрын

Also do not stir the batter before pouring into the pan

@evgeniakotsifos7878 3 ай бұрын

Just buy buckwheat flour

@NutritionistDeepa 2 ай бұрын

It may not ferment as well

@HeronCoyote1234 4 ай бұрын

It’s not going to kill you? Did I hear that right?