sharing recipes from one generation to the next
Alice Medrich’s award winning Flavor Flours has been on my bookshelf since January. It makes inspiring reading if you’re avoiding wheat in your diet. Dedicated to baked goods, not one … Continue reading →
Almond meal seems to be the most common replacement for wheat flour in gluten free cakes. It gives the bulk, structure and moisture needed to make them good to eat. … Continue reading →
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