Observing that until recently the term 'flour' was implicitly defined as ground wheat, Christine McFadden provides an introduction to 45 alternatives, from amaranth and millet to quinoa and spelt. She notes the plant source, nutritional content, texture and taste of each variety, and provides recipes such as mushroom, artichoke and tomato pizza with an emmer flour base, and banana, walnut and raspberry cake made with pea flour.
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https://integration-5ojmyuq-6wp5anmhke56o.eu-3.magentosite.cloud/flour511976Flourhttps://integration-5ojmyuq-6wp5anmhke56o.eu-3.magentosite.cloud/media/catalog/product/5/1/511976_a439728b2b34f1521fa8bb5a391048a8.jpg9.999.99GBPInStock/Non-Fiction/Categories/Food & Drink/Non-Fiction/Highlights<p>Observing that until recently the term 'flour' was implicitly defined as ground wheat, Christine McFadden provides an introduction to 45 alternatives, from amaranth and millet to quinoa and spelt. She notes the plant source, nutritional content, texture and taste of each variety, and provides recipes such as mushroom, artichoke and tomato pizza with an emmer flour base, and banana, walnut and raspberry cake made with pea flour.</p>Hardback00add-to-cartChristine McFaddenGeneral228x165mmAbsoluteHardbackFood & Drink
