Ingredients

Sweeteners
Brown rice syrup is a natural sweetener made from brown rice. It contains no preservatives, artificial colors or flavors. It is a more healthful choice for people with blood sugar concerns since it does not affect blood sugar the way white sugar does. It also provides nutrition as a complex carbohydrate.

Flours
Spelt flour is an excellent wheat substitute and is actually one of the oldest and most nutritious grains known. Although spelt can be used alone, I have found spelt, barley and millet to be a combination that works well in these recipes. When converting recipes from wheat to spelt you can actually use a little less liquid or make your spelt measurements heaping. Oat, kamut and other whole grain flours may also be substituted if desired in many recipes.

Whole grain flours called for in this book can be found in most health food stores and some supermarkets and food co-ops. Although there are other whole grain flours found in these stores, they are often more expensive and sometimes unavailable.

Oils and Better Butter
Cold pressed Sunflower oil is used in most of these recipes. Better Butter, is a combination fo butter and oil is used where oil alone is not an option. With either ingredient the amount of saturated fat is cut down, making the product more healthful.

Other oils, such as Safflower or Canola may be used if they are preferred. Cold pressed oils are preferred because their chemical makeup is not changed during processing as it is when heat processed. Vegetable oils do not contain cholesterol.