* note: This book is only available in paperback form at this time;
not yet available in a downloadable format.
Looking for a fresh approach to gluten-free?
Anna Purdum has created a completely different way of making light and fluffy breads, cakes and muffins using COOKED BEANS - not bean flour, or any other specialty flour for that matter. The revolutionary bean bread technique requires a minimal amount of time in the kitchen and inexpensive ingredients. These recipes are:
* Quick and easy
* High in fiber and protein
Bean bread accommodates a variety of dietary restrictions. All recipes in this book are FREE of:
* Processed Sugars
* Flours of Any Kind