All questions

. @Food52Hotline @food52 can I substitute a little bit of buckwheat flour in my brown butter choc chip cookies fr nuttiness? How much?

asked by @LooseLeaf_Fancy about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1437 views
drbabs
drbabs

Barbara is a trusted source on General Cooking.

added about 6 years ago

Yes, I think you can, but I'd start with subbing no more than about 1/4 of the total flour. And your cookies may be denser and more crumbly because of the reduced gluten. Please let us know how they turn out.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

I agree with drbabs, but I'd go for even less, say a couple of tablespoons. Buckwheat flour is a great big granule, and needs large amounts of fluid to adequately hydrate it so it isn't crumbly and doesn't taste like ground cardboard. You may want to add a couple of tablespoons of water as well because it increases considerably in size.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Hilarybee
added about 6 years ago

I agree with drbabs and boulangere. I've done it, but adapting a recipe designed to be whole wheat choc chip cookies. I think I added 1/2 c (it was by weight, so keep that in mind). They turned out extremely soft, actually. More soft than I anticipated and not a bit grainy. I did add water, as per boulangere.

Hope that helps. If this is a traditional recipe with AP flour, i'd go no more than 1/4 c of total flour as drbabs suggested.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

One more suggestion: regardless of how much buckwheat flour you add, be sure to let the dough rest for a good 15 minutes before you shape and bake them. As I mentioned, buckwheat flour is a large granule which takes some time to hydrate. When I make buckwheat crepes, for example, I make the batter the night before. Please let us know how they turn out!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)