Almond flour : the high-protein, gluten-free choice for baking and cooking
(Book)
Author
Status
Stevens Memorial Community Library - Attica - Nonfiction
641.86 BENN
1 available
641.86 BENN
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Stevens Memorial Community Library - Attica - Nonfiction | 641.86 BENN | Available |
More Details
Format
Book
Physical Desc
v, 121 pages : illustrations ; 23 cm
Language
English
Notes
General Note
Includes index.
Description
Almond flour has taken the culinary world by storm! Because it's made from a nut, not a grain, almond flour is gluten-free and has become a popular alternative to wheat flour and other grain-based flours, particularly among followers of specialty eating plans, including paleo, gluten-free, grain-free, specific-carbohydrate, low-carbohydrate, and high-protein diets.
Citations
APA Citation, 7th Edition (style guide)
Bennett, B. L. (2016). Almond flour: the high-protein, gluten-free choice for baking and cooking . Book Publishing Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Bennett, Beverly Lynn. 2016. Almond Flour: The High-protein, Gluten-free Choice for Baking and Cooking. Book Publishing Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Bennett, Beverly Lynn. Almond Flour: The High-protein, Gluten-free Choice for Baking and Cooking Book Publishing Company, 2016.
MLA Citation, 9th Edition (style guide)Bennett, Beverly Lynn. Almond Flour: The High-protein, Gluten-free Choice for Baking and Cooking Book Publishing Company, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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