Easter Dinner On A Detox? You Do Not Have to Eat Like a Rabbit!

12 Easter Recipes You Can Eat
On The Clearvite Detoxification Program

Rest assured that you too can enjoy ANY Holiday season with family and friends while on the ClearVite detox . The key to any successful journey is planning and preparation.  By simply planning and being ready for Easter Day you can power through your Clearvite detox with confidence and ease and still enjoy a great meal. You’ve got this! [Click to Tweet]

Whether you intend to host Sunday’s dinner or arrive as a guest, don’t come up empty-handed!  Give 100% to your detox.  Share the Healthy and make your own new traditions! Below are a few of my favorite recipes from appetizers to desserts.   Follow these recipes for a fabulous, gluten, dairy and soy free Easter Dinner!



1 (14 oz.) can unsweetened full-fat coconut milk
8 drops stevia extract
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
Optional: fresh fruit for dipping (strawberries, blackberries, apple slices, etc.)

Place the can of coconut milk in the refrigerator for a minimum of 4 hours. Open the can. The coconut cream will have hardened at the top of the can and the liquid will be at the bottom. Use a spoon to scoop ½ cup of the hardened coconut cream off the top of the can. Try not to get any of the liquid from the bottom of the can.

Add the cold coconut cream to a large bowl. Use an electric mixer on medium speed to beat the coconut cream until fluffy (about 3-4 minutes).

Add the stevia extract, lemon juice, lemon zest, and vanilla. Mix until well combined (about 1 minute).

Spoon into a serving bowl and serve immediately with fresh fruit.

Store covered in the refrigerator. Once refrigerated, the dip will harden a little and may need to be rewhipped before serving.


3-1/2 cups Rice Chex
3-1/2 cups gluten-free O’s Cereal
1/2 cup sliced Almonds
½ cup pecan halves
1 cup craisins
6 tablespoons Soy free Earth Balance Vegan butter
¼ cup gluten-free Worcestershire sauce
2 teaspoons seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups gluten-free bite sized pretzels
For the Homemade Seasoned Salt:

1-1/2 Tablespoons salt
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon onion powder

Preheat oven to 250 degrees. Combine ingredients for Homemade Seasoned Salt in small dish then set aside.

In a very large bowl combine Rice Chex, O’s cereal, Craisins and Almonds. In a small bowl stir together butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour butter mixture over cereal mixture then stir with a spatula to coat. Pour into a 11×17″ or larger baking dish then bake for 45 minutes to 1 hour, stirring every 15 minutes. Stir in pretzels when Chex Mix is cool, then serve!


2 teaspoon olive oil
1 cup finely chopped red bell pepper
5 cups frozen chopped spinach
⅔ Teaspoon garlic powder
Two bricks Daiya jalapeno havarti cheese, cut into cubes
1 cup unsweetened coconut milk (from the refrigerator section)
More red bell pepper for garnish
Tortilla chips

In a large pot, cook the chopped red pepper in the olive oil over medium heat. Once the pepper is soft, add the spinach, and stir until it starts to thaw.

Add the coconut milk and garlic powder and cook until heated through.

Add the cubed Daiya cheese, and stir constantly until melted and creamy.

Pour the dip into a serving dish and top with more chopped red pepper.

Serve with tortilla chips.


 ½ cup lemon juice
1 teaspoon lemon zest
¾ cup olive oil
4 small cloves garlic, crushed
1 teaspoon oregano
1 teaspoon sea salt
6 cups of chopped, fresh vegetables (pick crunchier hearty vegetables that will hold up tothe marinade)
2 – 3 cups cooked quinoa
Chopped cilantro or parsley to garnish (optional)

Make your quinoa and let cool.

Chop your vegetables and add to a large bowl. Choose from cabbages, yellow squash, carrots, radishes, peppers, cauliflower, broccoli, asparagus, etc.

In a separate bowl mix your lemon juice, zest, olive oil, garlic, oregano and salt. Whisk well.

Toss your veggies with the dressing and refrigerate overnight.

Then next day mix your quinoa with your marinated vegetables and let set in the refrigerator for an hour.

You can also eat the veggies without the quinoa as a salad or on top of a sandwich as a slaw.

Top with chopped cilantro, parsley or basil if you wish.

Main Dish


1 whole bone-in turkey breast (6½-7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½  to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.


3 Tbsp. soy free Earth Balance Vegan butter
4 minced garlic cloves
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 whole organic chicken (about 4 lbs.) cleaned and dried
2 lemons, zest both
1 small onion, cut into wedges
Salt, pepper and paprika to taste

Preheat oven to 425º F

In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper

Place chicken (patted dry) inside a roasting pan

Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs

Tie legs together (optional) with water-soaked twine

Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.

Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika

Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)

Remove from oven and let rest for 15 minutes before slicing and serving

Important Tip:

If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the rest of the cooking time.


1 pound green beans, trimmed
2 T. olive oiL
1 lemon, halved
2 cloves garlic, minced
Salt and freshly ground black pepper

Adjust an oven rack to the middle position and preheat oven to 450°F.

On a large rimmed baking sheet lined with aluminum foil or parchment paper, toss green beans with olive oil. Squeeze lemon halves over beans. Slice lemon halves and add to baking sheet, if desired. Roast until browned and almost tender, stirring occasionally, about 10 minutes.

Remove from oven and stir in garlic.  Roasted until fragrant, 2 minutes longer. Season to taste with salt and pepper.


2 medium sweet potatoes
2 tablespoons olive oil (preferably a good quality extra virgin olive oil)
Coarse sea salt
1-3 sprigs rosemary, stems removed, finely minced
Pinch pepper
Preheat oven to 400. Brush sweet potatoes with olive oil and sprinkle with sea salt. Roast until fork tender, about 1 hour.

Cut off the ends of each sweet potato. You may remove the skin if desired; I did not. Transfer to a large bowl, add a tablespoon of olive oil and mash with a fork or masher, or use a mixer or immersion blender. Add 1 sprig rosemary and a pinch of pepper, and taste. Add extra rosemary and/or salt small amounts at a time until you achieve the desired taste.


1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
2 sprigs rosemary

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.

Place into oven and bake for 25-30 minutes, turning once, or until tender.* Add pecans during the last 10 minutes of cooking time.

Serve immediately, garnished with rosemary, if desired.



1 very ripe medium-sized banana
2 tbsp. chia seeds1 tbsp. maple syrup
¼ tsp. vanilla extract
¾ cup Silk unsweetened almond milk
Optional: banana or fruit, granola, nuts, etc.

In a medium bowl, add the banana. Mash it with the back of a fork.

Add the chia seeds, maple syrup, and vanilla to the banana. Stir to combine.

Add the almond milk. Mix well, ensuring chia seeds are evenly distributed.

Cover the bowl. Refrigerate overnight, or at least 7 hours.

Stir well. Serve cold. Optional: Top or layer with fruit, granola, nuts, etc.


1 cup full fat coconut milk, chilled
1 cup ice
2 large fresh peaches, peeled and cut into chunks
fresh lemon zest, to taste

Add coconut milk, ice and peaches to Vitamix or blender. Using a microplane, add a few gratings of fresh lemon zest.

Blend on high-speed until smooth.


1 cup organic raw almonds
4 Large organic dates
2 tablespoons organic coconut oil
1/8 teaspoon organic vanilla extract
1/8 teaspoon Himalayan pink salt


1 1/2 cup organic raw macadamia nuts
1/2 cup homemade almond milk
1/2 cup organic lime juice
6 tablespoons organic maple syrup
1 teaspoon organic vanilla extract
6 tablespoons organic coconut oil

PREPARE THE CRUST – Put all the crust ingredients into a food processor and process until it’s a sticky coarse meal. Scoop out 1 – 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly. Set in the freezer to harden while you prepare the filling.

PREPARE THE FILLING – Put all the filling ingredients into a Vitamix and blend until smooth and creamy.Remove the cheesecake pan from the freezer and pour the filling on top of the crust.Return the cheesecake pan back to the freezer for about 2 – 3 hours or until hard and firm.

ASSEMBLY- Remove the cheesecake from the freezer after its hardened and set at room temperature for 5 – 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature. Garnish the tops with homemade coconut cream, crushed walnuts, shredded coconut, lemon zest or lime wedges.

Easter 2

From all the Staff at Functional Endocrinology of Ohio, we wish you all a very blessed Easter!

Joy Vale
March 23, 2016


Functional Endocrinology of Ohio
Akron: 2800 S. Arlington Road, Akron, Ohio 44312 (330) 644-5488
Cleveland: 6200 Rockside Woods Blvd., Ste. 100, Independence, Ohio 44131 (216) 236-0060
Dr. Keith S. Ungar and Dr. Andrew Kender, Chiropractic Physicians

To schedule an appointment, click here.

“Really Simple Easter Place Settings.” Boxwood Clippings RSS. N.p., 17 Mar. 2014. Web. 22 Mar. 2016.
“Dairy Free Fruit Dip – The Wholesome Dish.” The Wholesome Dish. N.p., 21 Jan. 2016. Web. 22 Mar. 2016.
“Quick and Easy Vegan Spinach Dip. – The Pretty Bee.” The Pretty Bee. N.p., 13 Jan. 2015. Web. 22 Mar. 2016.
“Lemony Marinated Vegetable Salad with Quinoa – My Life Cookbook.” My Life Cookbook. N.p., 15 Mar. 2015. Web. 22 Mar. 2016.
“The Barefoot Contessa’s Herb-Roasted Turkey Breast Recipe.” The Daily Meal. N.p., n.d. Web. 22
“Lemon & Herb Roasted Chicken Recipe | Paleo Newbie.” Paleo Newbie. N.p., n.d. Web. 22 Mar. 2016. Mar.
“Oven Roasted Green Beans | Culinary Hill.” Culinary Hill RSS2. N.p., 25 June 2015. Web. 22 Mar. 2016. 2016.
“Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes – Ari’s Menu.” Aris Menu. N.p., 17 Feb. 2014. Web. 22 Mar. 2016.
“Cinnamon Pecan Roasted Butternut Squash – Damn Delicious.” Damn Delicious RSS2. N.p., 07 Oct. 2015. Web. 22 Mar. 2016.
“Banana Cream Pie Chia Pudding – The Wholesome Dish.” The Wholesome Dish. N.p., 03 Mar. 2016. Web. 22 Mar. 2016.
“Raw Vegan Key Lime Cheesecake | The Healthy Family And Home.” The Healthy Family and Home. N.p., n.d. Web. 22 Mar. 2016.
“Paleo Key Lime Pie Smoothie | Cook Eat Paleo.” Cook Eat Paleo. N.p., 15 May 2015. Web. 22 Mar. 2016.

13 Delicious Thanksgiving Recipes for Every Dietary Restriction!

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Thanksgiving Recipes that Everyone

Can Eat and Enjoy!

It’s that time of year.  Do you love Thanksgiving Dinner?  Are you thinking that your dietary restrictions are going to limit you to eating plain turkey and dry veggies?  No so!  Check these recipes out by clicking on the link below.  These Thanksgiving recipes are gluten, dairy, corn, soy and sugar-free!  [Click to Tweet] Even better – they taste great!
Thanksgiving Recipes
Caroline Boardman
November 8, 2015
Functional Endocrinology of Ohio
Akron: 2800 S. Arlington Road, Akron, Ohio 44312 (330) 644-5488
Cleveland: 6200 Rockside Woods Blvd., Ste. 100, Independence, Ohio 44131 (216) 236-0060
Dr. Keith S. Ungar and Dr. Andrew Kender, Chiropractic Physicians

To schedule an appointment, click here.

11 Reasons Why You Should Be Drinking Wheat Grass – Even if You Are Gluten Free!

Headline photo

Wheatgrass is Your Friend, Not Your Enemy!

With juice diets and detoxes trending, wheatgrass is getting more and more attention. As it should! Wheatgrass is powerful and packed with tons of healthy benefits.  As a matter of fact, one ounce of wheatgrass is equal to eating 2.5 pounds of leafy, green vegetables! [Click to Tweet]  It is an excellent source of vitamin A, B, B-17, C, E, & K. (1.) It also has calcium, potassium, iron, magnesium, phosphorus, sodium, sulfur, cobalt, zinc, amino acids, and enzymes.[1]  All that packed into a little one ounce shot, why wouldn’t you drink wheatgrass everyday?!
For those who have read my other blogs, you probably remember me mentioning that I have a few allergies. One of the biggest allergies I struggle with is my allergy to caffeine. Wheatgrass is one of the best things I have discovered since my diagnosis. When I take a shot of wheatgrass it feels like I just took a shot of espresso! I feel alert and awake and it will last for hours! The best part is I never crash from it like you do from sugary drinks or coffee. I personally love the taste of wheatgrass, but many do not. I love seeing the expression on someone’s face when they try wheatgrass for the first time because it has a very unique and unexpected flavor.  In fact, some juice bars serve it with a fruit juice chaser.  I would love to own a juicer and make juice everyday if I could and I would highly recommend it to everyone!
Wheat Grass  Is Wheatgrass Really Juice Gluten-Free?
Yes!  Wheatgrass juice the juice of a sprout that grows from the red winter wheatberry seed. The only part of the plant that has gluten is the ingerminated wheat seeds (this is what they use to make flour). The blades of wheatgrass used to make the juice do not contain gluten. [Click to Tweet] It is important to make sure you cut the grass above the seed line and make sure no seeds get into the juicer to make sure the juice remains gluten-free.[2]
What’s in it for me?[3]
      1. Gives Energy – Feel More Alert & Awake
      2. Has an Anti-Aging Effect – Healthier Hair, Skin, & Nails
      3. Improvement in Overall Physical & Mental Health
      4. Detoxifies the Body
      5. Reduces High Blood Pressure
      6. Stabilize Blood Sugar Levels & Alkalinity
      7. Improve Fertility
      8. Improve Digestion
      9. Ease Pain
      10. Helps purify the liver
      11. Holding wheatgrass juice in the mouth for 5 minutes will:
-Help eliminate toothaches and tooth decay
-Pull poisons from the gums.[4]
-Alleviate sore throats

Growing wheatgrass pic

It’s a Love Hate Relationship
It sounds so easy. All I have to do is drink one to three ounces of wheatgrass a day to get my daily supplement. Making it is a different story! Typically you can get about 6 to 8 ounces of juice from one wheatgrass tray. In order to have enough sprouts to drink wheatgrass regularly you will need to keep up around 6 trays of wheatgrass.[5]  I would also estimate that it takes about 10-12 days to grow before it is at the right length to cut for juicing. I have heard that you should not try to re-grow the grass after you cut it because it will not have all the nutrients. All this can seem like a lot to handle, but it will be worth the savings! According to an article on GrowWheatgrass.com below is the break down on the cost to consume wheatgrass.[6]
          • Buy wheatgrass juice daily at the juice bar – $3-5 a day.
          • Buy wheatgrass online and shipped overnight – $18 and up per pound.
          • Buy flats of wheatgrass at the farmer’s market – $15-25 a tray.
          • Or grow your own trays of wheatgrass at home – less than $2.00 a tray.
So, try it out and feel the benefits!
Have you had luck growing wheatgrass?  Any tips?
Missty Klinger
September 23, 2015
Functional Endocrinology of Ohio
Akron: 2800 S. Arlington Road, Akron, Ohio 44312 (330) 644-5488
Cleveland: 6200 Rockside Woods Blvd., Ste. 100, Independence, Ohio 44131 (216) 236-0060
Dr. Keith S. Ungar, Dr. David Starkey and Dr. Andrew Kender, Chiropractic Physicians
To schedule an appointment, click here.

[1] www.pureintensionsinc.com
[2] http://www.800wheatgrass.com/wheatgrass-info.html
[3] Id.
[4] http://thechalkboardmag.com/50-reasons-to-drink-wheatgrass-everyday
[5] http://www.growwheatgrass.com
[6] Id.

Photo sources:

http://balconygardenweb.com/wheatgrass-how-to-grow-why http://www.thedynamicturnaround.com/wheatgrass.htm

15 Gluten Free Flours You Need to Try!

Quick Guide to Gluten Free Flours

The health benefits of a gluten-free diet (for people sensitive to gluten) are well-established.  Baking and cooking gluten-free remains a challenge though because you can’t just substitute a gluten-free flour for wheat flour in every recipe.  Even more importantly, the difference in taste, texture, nutritional value and cooking properties are vast.  This article will give you basic information about all the GF flours out there so you can try them in your favorite recipe.
When my test results established that I am gluten sensitive, I was overwhelmed – at first!  One of the things that I found most overwhelming was baking.  The number of gluten-free flours alone is very daunting.  Here is a quick look at 15 gluten-free flours, their nutrition facts, and possible uses.

GF Flours

Name of flour
Nutrition Information
Common Uses
Sorghum Flour 1 cup = 15.4 gm protein,
102 gm carbs, 8.6 gm fiber
Has a sweet flavor, so use it primarily in spicy things (like gingerbread cookies, or spice brownies)
Buckwheat Flour 1 cup = 15.1 gm protein,
85 gm carbs, 12 gm fiber
Apple or pear muffins, banana bread, buckwheat pancakes
Amaranth flour 1 cup = 19.5 gm protein,89 gm carbs, 12.6 gm fiber Can add it in handfuls to crepes and quiche crusts. Amaranth has a grassy, earthy taste, so it works best in savory dishes, like pizza dough.
Quinoa flour 1 cup = 14.7 gm protein,77 gm carbs, 6.6 gm fiber Can use a little quinoa flour, in combination with other gluten-free flours, in something savory:cheddar-cheese biscuits; zucchini bread; or herb muffins. [Click To Tweet]
Teff flour 1 cup = 15.7 gm protein,94 gm carbs, 8.7 gm fiber Use as a substitute for sorghum or bean flours in gluten-free flour mixes.Use as a substitute for a portion of brown rice or white rice flours in recipes.Teff is a dark tan color and works well in recipes that call for chocolate.
Ground flax-seed 1 cup = 23.8 gm protein,38 gm carbs, 35.5 gm fiber Dinner rolls, pizza crust, granola
Almond flour/almond meal 1 cup = 23.6 gm protein,21 gm carbs, 14.7 gm fiber This and other nut flours, such as chestnut and hazelnut, macadamia and pistachio, add protein and vibrant taste to gluten-free baking.
Coconut flour 2 tbsp = 2 gm protein,8 gm carbs, 5 gm fiber. A suitable wheat flour substitute – Coconut flour requires about twice as much hydration as wheat.For wheat flour, you can substitute anywhere from 10 – 30% of regular flour for coconut flour. Best to use when a recipe calls for it.
Tapioca flour 1 cup = 0 protein,94 gm carbs, 0 fiber It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.
Potato starch 1 tbsp = 0 protein,10 gm carbs, 0 fiber This is a gluten-free thickening agent that is perfect for cream-based soups and sauces.
Brown rice flour 1 cup = 11.4 gm protein,121 gm carbs, 7.3 gm fiber Use it in breads, muffins, and cookies.
White rice flour 1 cup = 9.4 gm protein,
127 gm carbs, 3.8 gm fiber
This is an excellent basic flour for gluten-free baking. [Click To Tweet] Because it has such a bland flavor, it is perfect for baking, as it doesn’t impart any flavors. It works well with other flours.
Bean flour 1 cup = 6gm – 32gm protein,18gm – 88gm carbs, 5 gm – 20gm fiber (depending on the type of bean Baking, thickening, dips, filling, crackers, pancakes, muffins, cookies, onion ring batter
Millet flour 1 cup = 12gm protein,
78gm carbs, 9gm fiber
Use as a substitute for sorghum or bean flours in gluten-free flour mixes.Use as a substitute for a portion of brown rice or white rice flours in recipes.Millet is a light golden-yellow color and makes creamy-colored baked goods.
Corn flour 1 cup = 10.6 gm protein,
86.9 gm carbs, 10.9 gm fiber
Buy some authentic masa harina (as Mexican cooks call it) and make your own corn tortillas. You can also try it in gluten-free cornbread.
Here is a simple all-purpose flour recipe [Click to Tweet] (mix together and keep in an air tight container):
  • 3 cups brown rice flour
  • 1 cup millet flour(if you can’t find or don’t want to use millet flour, substitute with brown or white rice flour instead)
  • 1 cup tapioca flour or starch
  • 1 cup potato starch (not flour)
I learned so much myself while writing this blog and I hope you will too!!
What is your favorite gluten-free flour combination?  How about your favorite gluten-free baking recipe?
Samantha Weber
June 7, 2015


Email: Info@feohio.com

Functional Endocrinology of Ohio
Akron: 2800 S. Arlington Road, Akron, Ohio 44312 (330) 644-5488
Cleveland: 6200 Rockside Woods Blvd., Independence, Ohio 44131 (216)236-0060
Dr. Keith S. Ungar, Dr. David Starkey and Dr. Andrew Kender, Chiropractic Physicians

Click here to schedule a free consultation.


“Amy’s Gluten-Free Flour Blend – Amy the Family Chef.” Amy the Family Chef. N.p., 15 Nov. 2013. Web. 31 May 2015. http://amythefamilychef.com/the-warm-kitchen/amys-gluten-free-flour-blend-2/

“Tapioca Flour Nutrition.” LIVESTRONG.COM. LIVESTRONG.COM, 08 May 2015. Web. 31 May 2015.

“Calories in Bob’s Red Mill Black Bean Flour | Nutrition, Carbohydrate and Calorie Counter.” Calories in Bob’s Red Mill Black Bean Flour | Nutrition, Carbohydrate and Calorie Counter. N.p., n.d. Web. 31 May 2015. http://www.calorieking.com/foods/calories-in-flours-black-bean-flour_f-ZmlkPTEzODY5Mw.html

“How to Use Gluten-Free Flour.” Allrecipes.com. N.p., n.d. Web. 31 May 2015. http://allrecipes.com/howto/using-alternative-flours/

Durand, Faith. “What Can I Make With Sorghum Flour? – Ingredient Questions.” N.p., n.d. Web. 31 May 2015. http://www.thekitchn.com/ingredient-questions-sorghum-flour-165583

“A Guide to Working with Gluten-free Flours – Gluten Free Girl and the Chef.” Gluten Free Girl and the Chef RSS. N.p., 26 Oct. 2007. Web. 31 May 2015. http://glutenfreegirl.com/2007/10/a-guide-to-working-with-gluten-free-flours/




“How To Use Coconut Flour.” Free Coconut Recipes. N.p., 23 Oct. 2013. Web. 31 May 2015. http://freecoconutrecipes.com/how-to-use-coconut-flour/#sthash.6lWrN07J.dpuf