Cold rainy morning, after brining tonight's roaster, had me thinking french bread to go with it (obviously no gluten issues in this family). Reached into cabinet for a bag of KAF Bread Flour (first time attempting to use anything other than AP flour) and checked KAF site for tips when I came across this recipe. A friend recently was diagnosed with celiac and had me thinking how few recipes for baked goods are gluten free and how bummed out she was when she told me she had to give up baked goods. Buckwheat flour is one ingredient in my pantry I know is gluten free. Originally bought to make buckwheat pancakes and found great recipe for old Acadian buckwheat crepes called ployes (a griddle cake served at all 3 meals in parts of Northern Maine& Canada see http://www.ployes.com/history.html ). My problem in researching recipes for buckwheat flour is there are very few which do not use some wheat flour (usually 25% to 50% of dry ingredients) which I assume is for texture/structure the gluten provides. In my experience substituting Buckwheat for a portion of wheat flour in recipes results in a thirstier batter (which I usually remedy with addition of extra buttermilk or yogurt). Like the almost nutty flavor buckwheat gives. Would be interested to find out if you folks have any all-buckwheat flour recipes. Will absolutely make the “pão de queijo”! Can't wait to try your new Gluten Free batters and will refer them to my now gluten free friend. Also want to agree STRONGLY with Gwen's comments above, "What I would love to see is some kind of a reference for all the different flours with what that particular flour adds to a recipe or why that flour is better for one purpose or another." Such a reference would be invaluable for baker's & cooks who want to know how to substitute or experiment in recipes. Know KAF has lots of this info in different places (for instance my original lookup was to see how bread flour differed from AP) but it would be great to have a single source comparing cooking qualities various KAF products (& flour types in general) versus having to look at each individual product. Thanks & keep up the great work!! Mike, I'm sharing this with the team. Thanks so much - I don't have answers for you now, but we're always looking for reader feedback, and this will definitely be saved. PJH

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