Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman , Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Alterman includes recipes for a wide array of flours and flour blends – from amaranth to millet to teff – as well as guidance on all aspects of home milling, such as choosing a mill and properly storing your grain and flour. With straightforward instructions and full-color photography, Alterman teaches home bakers age-old methods for making deliciously tender breads and cakes out of whole-grain flours. So whether you want to bake low-gluten goodies, maximize the nutrition in your baked goods, become more self-reliant, or experiment with heirloom or heritage grains, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.
Sobre el autor
Food writer Tabitha Alterman is a contributing editor at Mother Earth News, the food and garden editor at Mother Earth Living, and author of Voyageur Press’ Whole Grain Baking Made Easy (2014). www.motherearthnews.com/real-food.aspx
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