For many, living gluten-free has long meant missing out on classic dishes, traditionally cooked with wheat-based flours—until now.
Author, baker and entrepreneur, Rowie Dillon first started exploring the versatile world of gluten-free flours when she was faced with her own food intolerances. As a result, she developed a mouth-watering collection of recipes, both savory and sweet, perfect for every occasion.
From coconut flour to buckwheat, teff to tapioca, The Power of Flour is full of delicious, easy-to-follow, recipes using a range of gluten-free flour, seeds and grains.