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I picked up the current issue of Living Without a few days ago. The Ploye
recipe they have on page 47 sounds yummy. However, I'm not sure on one
ingredient. They say to use one cup of buckwheat or teff. I don't know
much about either grain. I've never cooked/baked with either. Should I
use flour or the grain itself? Do these even come in one or the other
form? Many thanks.
One confused gluten intolerant,
alissa
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"Unless we teach our children peace, someone else will teach them violence."
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