The Power of Flour

The Power of Flour
ISBN: 9781742578132
Publication Date: 30 September 2016

Is it possible for naughty tasting cakes and desserts to be good for you Well, it is now. The Power of Flour is the new must have book for anyone wanting to experience the deliciousness of cake while maintaining a gluten, wheat and yeast free diet and lifestyle. The product ingredients are carefully selected and all suppliers have the same accreditations as she does.

Rowie uses flours made from Aztec grains such as Quinoa and Amaranth as well as tapioca, potato and wheat-free corn flours, all stone-milled to her specifications. She combines these flours with oil, vinegar or coconut to create egg replacement.

About the Author

Rowie Dillon has a passion for great food, culinary design and who is protective about her diet. As an experimental cook Rowie investigated ways of dealing with her body's digestive intolerances. "I had never been an avid dessert fan - but I was given the task of Christmas dessert. I opted to pass the pud and in doing so created Rowie's Orange and Almond Cake. An instant hit and not just for the non-yeastie, wheaties either".

So in 2001 she created Rowie's Cakes - a kitchen where every wickedly delicious morsel that leaves our kitchen is 100 per cent gluten, yeast and wheat free. Our range of products is testament to the fact that we believe that it is possible for naughty tasting food to be good for you.