Author Description

Are you a glutton for gluten? Well get ready. When cast iron clashes with whole wheat flour, muffins are the result. Whole wheat flour is one of the author’s main muffin materials. If you are looking for your daily fill of fiber, this volume of the Baker’s Dozen series is your muffin book. Simple and straightforward recipes to make one of the quickest quick breads using 100% stone ground whole wheat flour. Some of the recipes use additional grains such as rice flour, quick cooking oatmeal, and cornmeal, but the purpose here does not include all-purpose flour. For all intents and purposes it is banned in this book. Get your fiber-fill of fine baked goods from the whole grain goodness of whole wheat packed with true flour power.This book will not give you the shaft, or the chaff for that matter. Only the whole grain goodness that whole wheat is. It may contain fiber, but none of the recipes are fillers. You don’t have to be a glutton for gluten to understand that baking whole wheat in cast iron pans makes the best muffins.