I have a gluten allergy. I adore soba. I have heard that in ye olden times, that you could make soba with buckwheat only, as opposed to adding wheat or other grains. I have plenty of buckwheat here, and my problems lay in cutting to the proper thickness and cooking them. I seem to cut them too thick, but any thinner and they crumble. Also boiling causes them to disintegrate, and steaming makes them gummy.
So, What am I doing wrong here?
PS: I also make my own Buckwheat flour. some is roasted and then it is all ground up together.
Zero Aggression Principle
|Sesame salad dressing||Supertaster||9||1 year 32 weeks ago|
|Authentic paella?||maki||10||1 year 33 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 36 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 38 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 38 weeks ago|