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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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