So, I recently found myself with a hankerin’ for gluten-free homemade chocolate chip cookies, but my muck beloved King Arthur gluten-free flour nowhere to be found. I took a chance and tried buckwheat, and so far so good.
I used the standard “on the package” Nestle Toll House recipe (really). The dough was a bit dry, but I went with it, and they baked well, in my opinion, in about 10 minutes in a 375 degree oven. (I like my chocolate chip cookies thick and a bit cakey, rather than thin and gooey.)
The texture of the cookies was a bit coarser and there was a richer taste to the cookie than when I have used King Arthur gluten-free flour. I also thought the dough was a bit easier to handle.
Tune in next week for, perhaps, another adventure with buckwheat.