The Spread
I have spent the past two days teaching a hands-on gluten-free class at ICE in New York City. We cooked through many of the recipes from our book “Gluten Free Flour Power.” Then we built upon the recipes and integrated the students’ own recipes utilizing our three flour blends. The results were exciting to see and delicious to eat.
– Potato Bread
– Chocolate Snap Cookie Crepe Cake
– Snickerdoodle Crepe Cake
– Chocolate Banana Butterfingers Cream Pie
– Yeasted Doughnuts
– Inside the Yeasted Doughnuts
– Egg Noodles
– Fried Dumplings
About the Author
