Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
(Paperback)
Publishing Details
Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
By (Author) Alice Medrich
By (author) Maya Klein
Workman Publishing
Artisan Books
1st December 2017
United States
Classifications
General
Non Fiction
Cookery for specific diets and conditions
Coping with / advice about illness and specific health conditions
Medicine: Allergies
Dietetics and nutrition
Cookery dishes and courses: desserts
Cookery / food and drink / food writing
641.815
Physical Properties
Paperback
368
Width 188mm, Height 252mm, Spine 24mm
1140g
Description
Baking with flavor flours oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert, these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffl Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.
Author Bio
Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours. She received her formal training at the prestigious cole Lentre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for Food52.com and teaches online baking courses at Craftsy.com.
