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...
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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.