Those of you following Micki’s gluten-free grain campaign should check into her new site for books and cookbooks, for information about and suggestions how to use almond and coconut flour, for what sounds like a delicious recipe for hazlenut bread crackers and to find out how long it takes to get gluten out of the body.
Meanwhile, my first consignment of truly-gluten-free flours have arrived from Pure Nature in Germany: amaranth, chestnut, quinoa and teff but because (sorry to be boring…) I am still working my way through the thousands of tastings notes from the FreeFrom Food Awards judging last month so that we can give what we hope will be useful feed back to the manufacturers, I have not yet done anything with them…. Next week?…