I've republished my psyllium gluten free baking book as the 'Happy Fiber Book,' with a little synopsis on fiber (exciting, I know!) to make it more palatable to the fiber community (if there is such a thing) or for those who like whole grains but haven't a clue about gluten free baking. There are a couple new recipes in both along with a new cover, as well as updating the haphazard guide. Also the graham cracker recipe is missing 1/2 cup brown sugar and becomes a nice pliable dough instead of a semi-liquid with the psyllium.
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