Language:EnglishPublisher:Naomi DevlinISBN-13:9781068281303ISBN-10:1068281308UPC:9781068281303Book Category:Cooking, Health & Fitness, House & HomeSize:10.75 x 8.25 x 0.63 inchesWeight:1.9423Product ID:SCZ7GSF17X
Language:EnglishPublisher:Naomi DevlinISBN-13:9781068281303ISBN-10:1068281308UPC:9781068281303Book Category:Cooking, Health & Fitness, House & HomeSize:10.75 x 8.25 x 0.63 inchesWeight:1.9423Product ID:SCZ7GSF17X
Devlin, Naomi: - Naomi loves food. She loves bread and fermented pickles and anything eaten near the sea. Over twenty years ago she was diagnosed with coeliac disease and for that reason, everything she does is gluten free. For her it's been an opportunity to explore all the grains, pseudo-grains, seeds and anything else that can be smooshed into flour but doesn't contain gluten. It's not a sentence to life without good bread, but the reason she continues to innovate and explore the world for delicious things. If you are lucky enough to eat at her table, you won't leave it feeling the lack of anything but enough room in your waistband.She's been teaching in person for over fifteen years and has an online gluten free cookery school, where you can learn on demand. There are thousands of people, just like you, who now eat good bread, know how to wrangle kimchi and don't think twice about baking gluten free choux buns. You'll find lots of yummy recipes in her books too, tested and honed into reliable workhorses by Naomi and her students.She lives between Bridport and Fuerteventura, swims in the sea every day of the year and prefers to wear shorts if possible.Find her here on Substack: https: //substack.com/@naomidevlinCheck out her courses: https: //learn.gfcookeryschool.comDrool over her baking: https: //www.instagram.com/naomiannedevlin/
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Devlin, Naomi: - Naomi loves food. She loves bread and fermented pickles and anything eaten near the sea. Over twenty years ago she was diagnosed with coeliac disease and for that reason, everything she does is gluten free. For her it's been an opportunity to explore all the grains, pseudo-grains, seeds and anything else that can be smooshed into flour but doesn't contain gluten. It's not a sentence to life without good bread, but the reason she continues to innovate and explore the world for delicious things. If you are lucky enough to eat at her table, you won't leave it feeling the lack of anything but enough room in your waistband.She's been teaching in person for over fifteen years and has an online gluten free cookery school, where you can learn on demand. There are thousands of people, just like you, who now eat good bread, know how to wrangle kimchi and don't think twice about baking gluten free choux buns. You'll find lots of yummy recipes in her books too, tested and honed into reliable workhorses by Naomi and her students.She lives between Bridport and Fuerteventura, swims in the sea every day of the year and prefers to wear shorts if possible.Find her here on Substack: https: //substack.com/@naomidevlinCheck out her courses: https: //learn.gfcookeryschool.comDrool over her baking: https: //www.instagram.com/naomiannedevlin/
