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

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Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
by Alice Medrich
English | October 28, 2014 | ISBN: 1579655130 | 368 pages | MOBI/AZW3 | 22 MB


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 Souffle Cake, and Blueberry Corn Flour Cobbler-take the flavors of our favorite desserts to the next level.




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