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This "bread" is free of gluten, using Millet Flour and Sorghum Flour instead of traditional wheat flour. Soothing to the mind and palate. Anya Sapritsky found this idea baked by David Bouley, refined french chef of Tribeca, NYC...
These brancakes are soft and moist with crunchy edges, and fill the whole house with a nutty aroma.
Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
