http://www.thekitchn.com/feedburnermain
As a gluten-free cook and baker, I typically have around 12 to 15 different flours and starches in my kitchen. From chickpea and coconut to sorghum and brown rice, organizing and storing them all was becoming a challenge, both functionally and aesthetically.
I spent a week researching and deliberating and found a solution that was simple, streamlined, and inexpensive.
Filed under: Fitness
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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