Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 30
PASTRY
Оглавление100g/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