Description
Price: $21.34
(as of Jun 08,2023 04:47:40 UTC – Details)
From the Publisher
ALMOND FLOUR
Almond flour is a great gluten-free flour alternative for people who do not have tree-nut allergies. It should be used in moderation, as it is high in calories and fat, particularly omega-6 fatty acids. Almond flour provides vitamin E, manganese and magnesium. An occasional dessert made with almond flour can be a wonderfully nutritious treat.
OAT FLOUR
Oat flour has a sweet, slightly nutty flavor. Because it does not contain gluten, it must be blended with wheat to make yeast breads, using no more than 25% oat flour. However, it can be used either alone or blended with other grain flours to make cookies and quick breads such as muffins and pancakes. Oat flour gives baked goods a soft texture and a sweet flavor that complements spices such as cinnamon, nutmeg and cloves.
CORN FLOUR
Flour made from white corn is milder in flavor than that made from yellow corn. Either can be used to make corn flour or cornmeal. Because of its tougher hull, popcorn produces a slightly coarser flour than dent corn, even when a micronizing mill is used. The coarser texture resembles cornmeal, and some people prefer this grind over corn flour for making cornbread.
Publisher : Robert Rose; Illustrated edition (May 10, 2016)
Language : English
Paperback : 288 pages
ISBN-10 : 0778805344
ISBN-13 : 978-0778805342
Item Weight : 1.5 pounds
Dimensions : 7 x 0.63 x 10 inches
