Suitable for dairy free, egg free, mushroom free, nut free, onion free, sugar free, tomato free, vegetarian, and vegan diets.*
Makes 1080 g.
| 600 g | buckwheat flour | |
| 300 g | tapioca flour | |
| 60 ml | rice bran oil | |
| 20 g | baking powder | |
| 100 g | egg replacer |
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.