So I get it now, I didn't understand that wheat has changed, and it makes sense now. So, I may be slow, but I'm finally on the wheat-free band wagon, and researching healthier baking alternatives (I'm not interested in too many of the boxed gluten free items). And I've decided (without having actually tried it yet:) that Almond Flour is going to be my new best friend. I've printed out a few very healthy recipes (not just trying to eliminate wheat, but want to bake very nutritiously), and ordered a book that I'm excited about and seems doable, with the busy mom life-style.
I like the protein content of almond flour...will be good for vegetarians:)
Excited for this new venture:) (running to Publix and hoping they have almond flour, I'm pretty sure I've seen it there)
(and lunch today: homemade organic yogurt with organic bananas, pecans, and a splash of unsulfured black strap molasses....YUM!)
Tips welcome:)
Here's the book I ordered; I like that she created this using health-minded ingredients:
http://www.amazon.com/gp/product/158761345X/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
and the website of the author. I like what she has to say:
http://www.elanaspantry.com/
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