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The Power of Flour

Rowie Dillon



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New Holland
01 September 2016
Is it possible for naughty-tasting cakes and desserts to be good for you? Well, it is now!

The Power of Flour is the new must-have book for anyone wanting to experience the deliciousness of cake, while maintaining a gluten-free, wheat-free and yeast-free diet and lifestyle.

The ingredients are carefully selected and all suppliers have the same high accreditations as Rowie, who uses flours made from Aztec grains such as Quinoa and Amaranth, as well as tapioca, potato and wheat-free corn flours, all stone-milled to her specifications. She combines these flours with oil, vinegar or coconut to create an egg replacement.
By:   Rowie Dillon
Imprint:   New Holland
Country of Publication:   Australia
Dimensions:   Height: 245mm,  Width: 210mm, 
ISBN:   9781742578132
ISBN 10:   1742578136
Pages:   196
Publication Date:   01 September 2016
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

Rowie Dillon has a passion for great food, culinary design and a healthy diet. As an experimental cook Rowie has investigated ways of dealing with the body's digestive intolerance. I had never been an avid dessert fan - but I was given the task of creating a Christmas dessert. I opted to pass the pud and in doing so created Rowie's Orange and Almond Cake. An instant hit and not just for the non-yeastie, Wheaties either . So in 2001 she created Rowie's Cakes - where every wickedly delicious morsel that leaves their kitchen is 100% gluten, yeast and wheat free. The wide range of products is testament to the fact that we believe that it is possible for naughty tasting food to be good for you.

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