ʻO Gluten-Free Flour Blend na Chef Dean Lavornia

ʻO Dean Lavornia, ka Pololepa Kōkua ma Johnson aʻo Wales University ma Providence, RI, ua hoʻokomoʻia kēia palaoa palaoa wiliʻole i ka Hui Kūʻai'Alaʻauʻo Gluten-Free 2008. He poʻo puaʻa pīpī koloa,ʻo ka wahine a Dean a me kāna mau keiki e maʻi i ka maʻi Celiac, a ua hoʻoikaika iā ia e hana i nā mea pāʻani momona. Hoʻopiliʻo ia i kēia palaoa palaoa wiliʻole i ka hale gingerbread i ke Keʻaleʻale, nā kuki a me ka momona a me ka Honey Pecan Tart me Gingerbread Crust. Hoʻohanaʻia kēia meaʻai me kaʻaeʻana o Chef Lavornia.

Ka mea e pono ai

Pehea e hana ai

E hoʻokuʻu i nā mea a pau i loko o kahi pola nui. ʻO Whisk e hui maikaʻi. E kau i loko o ka pahu i hoʻopaʻaʻia, i hoʻopaʻaʻia i ka pahu i hoʻopaʻaʻia a me ka pahu hau. Eʻai pono nā meaʻai me ka'ōlelo a Chef Lavornia, I ka manawa e'ōlelo ai + 2 punetēpē ka palaoa,ʻo ia hoʻi + 2 punetēpē ka palaoa! "Hāʻawi: E pili ana i 6 mau kīʻaha gluten. ʻO kāu mauʻoihana hana, nā kīʻaha, nā pana a me nā mea hanahana ua kaʻawaleʻole i ka gluten. E heluhelu mau i nā lepili huahana.

Hiki i nā mea hana ke hoʻololi i nāʻano huahana me kaʻole hoʻolaha. I ka wā kānalua, mai kūʻai a hoʻohana paha i kahi huahana ma mua o ke noiʻana aku i ka mea hanahana no ka hōʻoiaʻana ua nele ka huaʻai mai ka gluten.

Nānālā kūikawā (no ka lawelaweʻana)
Kālepa 124
Ka nui o ka momona 0 g
Ka momona 0 g
Ka momonaʻole 0 g
ʻO Cholesterol 0 mg
Sodium 0 mg
Nā Carbohydrates 28 g
Fiber Dietary 1 g
Pāmua 2 g
(ʻO kaʻike kumu waiwai ma kā mākou papahana e heluʻia ma ka hoʻohanaʻana i kahiʻikepili kumuhana a pono eʻikeʻia heʻike.