What is this MYSTERIOUS gluten free flour I’m using?

 All will be revealed Tuesday morning. I’ll give you a few hints: It’s NOT a nut flour It’s NOT a legume flour It IS naturally sweet As an “official tester,” I’ve used it in baking and most recently, breading for both liver and a trout dish. Calf Liver Wok Fried in Bacon Drippings and Coconut Oil…...

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Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2022, contains over 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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