Beyond Wheat: Baking with Other Grain Flours March 19, 2011

So much of what we eat is limited to a few processed grains; all too often these products are devoid of their natural vitamin and mineral content. In this lecture an experienced baker will cover several non-wheat/non-gluten grains, their nutritional benefits, and some of the basics in baking with these flours. There will be baked samples of the different flours discussed.
Sponsor: Friends of the Library

Official Website: http://www.library.nashville.org