Hi Sonia! I did test the recipe with buckwheat flour, …

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Comment on Yeast-Free Buckwheat Blender Bread by Chantal.

Hi Sonia! I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us. I just posted a similar recipe for a 5-ingredient banana bread: https://www.freshisreal.com/healthy-5-ingredient-banana-bread-gf-v
Thank you for your feedback about my recipe creations!😊 I appreciate it very much!

Chantal Also Commented

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Hi! I had to look it up, but Kasha seems to be roasted buckwheat groats, so it should technically work. Did you try it?

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Hi! I will have to experiment some more with other flours. I tested it once with sorghum flour, but the results were not the same. I did try the recipe with freshly milled buckwheat flour instead of buckwheat groats, and it was comparable. The water quantity is not the same when using flour, as you don’t need to soak the flour as you do with the groats. I will share those details with you if you are interested and maybe add them to the post after I test it again.

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Hi Amanda! I don’t see why it couldn’t work. Pears contain as much pectin/fibre as apples do. If you try it, please let me know how it turns out.

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