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  • #1 by Satyen on 11 Oct 2017
  • An italian friend got me a bag of Farina di Grano Verna Tipo 2. Its apparently an ancient type of wheat that is becoming popular again specially for those who are sensitive to gluten.
    Tried to do a search online for recipes but other than the company websites there are not many resources available.

    Im wondering if anyone here has used this flour for pizza, bread or anything else. If so i would love to hear feedback and get some ideas for recipes.
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