i just used ble noir instead of all- purpose flour in a recipe for apple and cocoa cake.
am i in trouble? it's not out of the oven yet...

  • 805 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
mrslarkin
mrslarkin December 10, 2010

Is that buckwheat flour? Hmmm...if you used 100% it might have trouble rising, I think. Let us know what happened!!

Review our Code of Conduct
Don't send me emails about new comments
ninastrauss
ninastrauss December 10, 2010

won't make THAT mistake again. totally leached all the moisture out of the cake. it rose okay but very dry and crumbly.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52