CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
Wine flours summary
From:
chris gralapp <[log in to unmask]>
Reply To:
chris gralapp <[log in to unmask]>
Date:
Mon, 24 Nov 2008 09:00:12 -0800
Content-Type:
text/plain
Parts/Attachments:
text/plain (16 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

In the December/January 2009 issue of Living Without magazine,  there is a
full article with recipes about the wine flour.  They list two sources.  One
in Canada at www.viniferaforlife.com  and www.apresvin.com .  The article
is written by Rebecca Reilly.

The above URLs seem to be the two sources currently in North America.  The flour is pricey, but is used for very special recipes--the article in LW features some very pretty and nutritionally superior pastas (food takes on a violet color when cabernet flour is used, e.g.), and the amount of the wine flour amounts to 1/4 or less of the total flour needed, so it is always part of a blend.



Chris

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2