Explains how to reproduce the flavors and textures in foods using non-wheat flours made from rice, amaranth, buckwheat, corn, and garbanzo beansYou can also use your own manual bread making skills (see p. 71). However, cut back the liquid to 1 1/4 cups for each 3 cups flour. Note: If you are gluten- intolerant, avoid kamut. For the Welbilt-type bread machine that makes 1 -pound loaves.
|Title||:||The Complete Guide To Wheat-Free Cooking|
|Author||:||Phyllis L. Potts|
|Publisher||:||Simon and Schuster - 1998-11-01|