The Dish On Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce and Amy Scattergood
Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good.
Kim Boyce has reinvented the wheel with this collection of 75 recipes that
feature 12 different kinds of whole-grain flours, from amaranth to teff, proving
that whole-grain baking is more about incredible flavors and textures than
anything else.
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The Sharon Advocate
