Flours in the Alternative Cook’s Kitchen
December 7th, 2009 by Jean Duane
In gluten-free baking, one uses a combination of flours, and my favorite whole-grain flours to use are Sorghum flour, Brown Rice flour and Arrowroot. After two years of trial and errors, and striving to find the highest fiber, whole grain combination, this is my favorite trio. People in Brazil and Australia have written [...]
