Book Basta Grano!

We are delighted to inform you that the book Basta Grano! how to create exceptional baked goods with flours other than wheat has been released, written by the owner of Tibiona. In this book, you will find numerous tips and secrets for making the best use of gluten-free flours, ancient grain flours, or pseudocereals. The book discusses not only bread-making but also alternative preparations such as pasta, pizza, and focaccia, all strictly made with flours alternative to those derived from wheat. I thought it necessary to dedicate a specific manual, delving into the advantages but especially the precautions needed to use these alternatives, given that it has become a well-established habit to use/consume products made exclusively from wheat, when in reality such products could be made, with a few small variations in the preparation method, using flours obtained from alternative grains, pseudocereals, or legumes, with enormous benefits for both our health and the “health” of the environment. Using almost exclusively wheat flour, or products made from it, obviously implies that wheat is cultivated almost exclusively, creating countless problems for the environment and our health. This is why alternative flours, which are more “ecological” and gluten-free, are chosen.