Is it possible for naughty tasting cakes and desserts to be good for you? Well, it is now. 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 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 or coconut to create egg replacement.
