Interesante noticia, la recomendaré.
I was recently given this book by my lcieac mother-in-law, and I am so grateful. My sister and I are both lcieacs, and desserts like cake and cookies have been missing from our lives for years. (I mean, REAL cakes and cookies that taste like their gluten-laiden counterparts.) From the very first recipe we tried- frosted macadamia nut bars (p.145) to my 25th birthday treat- whoopie pies (p.118), my entire family has devoured the outcomes. Including those who can eat wheat. This book explains evey detail about gluten-free flours, right down to thier protein contents, and how and why they work. This is an absolute must for anyone who wants to enter back into the realm of heavenly desserts, or anyone catering to their beloved lcieac. Just be prepared to stock your shelves with a bunch of new flours, and you’ll be on your way!
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