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Suzie
Using photography to capture the beauty of food & gardening ...
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Sorghum flour is the latest addition to my gluten free flour shelf. It’s a soft textured high protein flour which I’m hoping will be a less distinctive flavoured alternative to quinoa flour. After trying out a few recipes, it’s definitely looking promising. I’ve combined the sorghum flour with rice flour and cornflour in this month’s recipe - chocolate and orange cookies, given an unexpected layer of flavour with the addition of aromatic rosemary. They elicit looks of surprise and delight when you reveal the source of the intriguing but just can’t quite identify it flavour. Oh and did I mention... Continue reading
Posted Mar 20, 2014 at Aesthetics & Gastronomy