What flours are in the cookbook recipes?
The recipes call for varied flours. Some recipes use gluten-free flours such as rice and quinoa, some use barley and oats, and some use spelt. Because spelt is in the wheat family and is therefore an allergen for those with true wheat allergies, we do not have it in our facility. However, it can be a wonderful wheat substitute for many of the people who avoid or have sensitivities to wheat. For those who do not have wheat allergies or sensitivities, wheat can be used in the cookbook in place of spelt if desired. If you scroll down in the table of contents, you can see which flours are used in each recipe.
