September 14, 2015
A few weeks ago I put up an ad from a vintage Gourmet, touting a book of buckwheat recipes from the ancient Birkett mill. The mill, established in 1798, continues to grind today, and it is still putting out Wolff’s buckwheat flour. I was unable to locate a copy of the book, but today a copy arrived in the mail. A friend had found one.
This is the 9th edition, published in 1951.
A short note on buckwheat: it is entirely gluten-free, botanically unrelated to wheat. (Its closest relative is rhubarb.) Here, without further ado, is a recipe that might appeal to those who eschew gluten.
Categorised in: Bread/eggs