Description

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Move beyond all-purpose flour with the first comprehensive cookbook that covers a wide range of alternative flours--not just one

Alternative flours--like chickpea, oat, spelt, or almond--have many advantages for the home cook. They add complex flavors, and bring a host of nutrients, including protein, fiber, and minerals like iron and calcium, to just about every dish. Alternative flours are also versatile, making it easy to create plant-based quiches, frittatas, cakes, bread, and so much more. This groundbreaking cookbook features more than 100 simple recipes that will expand your vegan repertoire in exciting ways--such as Chocolate Glazed Donuts, Savory Sausage Cheese Muffins, Gluten-Free Beer Bread, Sheet Pan Fajitas, Sesame Almond Noodles, Almond-Crusted Tofu, Barbecue Seitan Sandwiches, Pineapple Upside-Down Cake, Gluten-Free Chocolate Cake, Orange Cranberry Cookies, and much more.

About the Author

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Kim Lutz is the author of several cookbooks, including The Oat Milk Cookbook, the first in Sterling Epicure's Plant-Based Kitchen, and Ancient Grains. She is the creator of the allergy-friendly website Kim's Welcoming Kitchen, and writes the column "Help! There's a Vegan in My House!" in Gluten Free & More magazine.