Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 30

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100g/3½ oz/2/3 cup of brown rice flour

70g/2½ oz/½ cup of maize flour

70g/2½ oz/½ cup of porridge oats

½ teaspoon of salt

115g/4oz/½ cup of (DF) margarine

1 large free-range egg, beaten

1 tablespoon of olive oil

Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

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