ALMOND AND OAT FLOUR
Jodie Chavious, pastry chef at Taylor's Market and Kitchen and Mason's Restaurant in Sacramento, Calif., substitutes almond or oat flour for all-purpose flour in some of her sumptuous sweets.
"They have a better flavor, texture and can turn a normal chocolate chip cookie into something much more tasty," she said.
Chavious makes her own flours by grinding up the almonds or old-fashioned rolled oats in a blender.
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