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...
Is that buckwheat flour? Hmmm...if you used 100% it might have trouble rising, I think. Let us know what happened!!
won't make THAT mistake again. totally leached all the moisture out of the cake. it rose okay but very dry and crumbly.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
Dinner Emergencies, Solved
Piglet Day 3—See the Latest Winner!
By Food52: Bee's Wrap, Baking Chocolate & More!
Will Gordon Ramsay Roast Us on Twitter?
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)