by Rowie Dillon
|Page Extent:||196 pages|
|Book Size:||245x210mm mm (Height x Width x Depth)|
The Power of Flour is the new must have book for anyone wanting to experience the deliciousness of cake while maintaining a gluten, wheat and yeast free diet and lifestyle.
The product ingredients are carefully selected and all suppliers have the same high accreditations as she does. Rowie uses flours made from Aztec grains such as
Quinoa and Amaranth as well as tapioca, potato and wheat-free corn flours, all stone-milled to her specifications.
She combines these flours with oil, vinegar orcoconut to create egg replacement.