Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Champ, James Beard Foundation Award, Best Book of the Year in Baking and Desserts

In this grand new work, dearest dessert sovereign Alice Medrich applies her preparing accuracy and immaculate sense of taste to season flours—wheat-flour options including rice flour, oat flour, corn flour, sorghum flour, teff, and the sky is the limit from there. The subsequent (sans gluten!) plans show that heating with interchange flours includes an additional element of flavor. Brownies made with rice flour taste significantly more chocolaty. Buckwheat adds unpredictability to a date and nut cake. Ricotta cheesecake gets reward flavor from a chestnut flour hull; teff is utilized to make a chocolate layer cake that can supplant any birthday cake with similarly satisfying outcomes. The entirety of the almost 125 plans—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the kinds of our preferred pastries to the following level.

The book is sorted out by flour, with helpful data on its taste, flavor affinities, and the sky is the limit from there. What's more, since flavor flours don't respond in plans a similar route as wheat flour, Medrich clarifies her inventive new methods with the lucidity and detail she is known for.

About the Author
Alice Medrich has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author.

She received her formal training at the prestigious École Lenôtre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich.

This book won't be for everyone, but it was precisely the book I needed right now, and it might be a good choice for you, too. I would describe "Flavor Flours" as a "special occasion dessert" cookbook. It is important to know that this book USES ancient grain flours but is primarily a gluten-free version of a "traditional sweets & cakes" cookbook for baking sugary, often dairy-laden desserts. It is not allergen free. It is not low carb. It does result in delicious desserts that TASTE JUST AS DELICIOUS as the old, glutenous cakes I used to eat. I really needed the emotional pick-me-up of feeling like delicious food was available to me at this time in my life, with a medically-required, limited diet. In my case, I am not sensitive to BUTTER even though I must avoid all other dairy, so I still find many, many recipes available to me in "Flavor Flours." I bought the book, read it cover to cover, bookmarked many pages, but have tried only two recipes so far. (I need to buy more equipment as I used to purchase ready-made cakes instead of baking at home.)-K. Levin

Very intereresting book which arrived quite promptly. I am looking forward to trying out the recipes as I am trying to eliminate modern wheat flour from my diet. I have bought some buckwheat and some coconut flour and already use "cornflour" (we would call it cornmeal/polenta and what we know as cornflour Americans call cornstarch). Once you become familiar with American terminology this book presents some innovative solutions to wheat free baking. Bonus - although the author is American she believes in using weight rather than cup volume measurements so there's no confusion for us on this side of the Pond in using her recipes. I have her biscuit(cookies) book, "Chewy, Gooey, Crispy, Crunchy" as well and everything I've made from that has tasted delicious. -B. Montford

My first impression after looking through this book was, "wow, this author has thought of everything." I read each page, getting more excited as I went through the book. If, like me, you like to use different flours and like making things from scratch, this is the book for you. The author has painstakingly done the work to bring us stunning desserts and treats, all using alternative flours. I can't wait to try the recipes. They look clearly written, and I love how the author describes each treat, bringing them to life for the reader. I really appreciate all the extra information in the book, such as tips and knowledge that help in executing the recipe. The photos are gorgeous and very inspiring. My only problem is what recipe to try first! I will come back to this review once I've made a few recipes, but for now, I'm going to check out the author's other books; I haven't been this excited about a cookbook ever, and I probably own over 100 cookbooks. -stargazer

Download Ebook Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours  | 23 Mb | Pages 368 | EPUB | 2014

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