Flavor Flours

Flavor Flours

A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-wheat Flours

Book - 2014
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Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts

In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours--wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes--including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler--take the flavors of our favorite desserts to the next level.

The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don't react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

Publisher: New York : Artisan Boioks, 2014.
ISBN: 9781579655136
Branch Call Number: 641.331 MED
Characteristics: 368 pages
Additional Contributors: Klein, Maya (Cookbook author)


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Nov 15, 2020

Interesting, esoteric and high level cookbook, but all recipes are so loaded with butter and sugar and a huge list of ingredients, it is best for reading only. Not a single bread recipe in the book, either!

Dec 03, 2017

As someone who is always trying to diversify her diet for nutritional benefit (but is also allergic to a lot of things), I found this educational, inspirational, and beautiful to read.

The recipes are all dessert-type things, which was the only disappointment. But I feel like I now understand what to expect when working with each of the non-wheat flours in this book, so that I'm better prepared to adapt wheat flour recipes.

Also, the layout is great- it's easy to read, the color pallet is appealing, and the photos are engaging without being overwhelming or too posh. I can't wait to try some of these recipes, and I feel confident I can make a success of them!

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