Flavor flours : a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours

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Title:

Flavor flours : a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours

Author:

Medrich, Alice.

ISBN:

9781579655136

Physical Description:

368 pages : colour illustrations ; 27 cm

General Note:

Includes indexes.

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Summary:

Rice flour -- Oat flour -- Corn flour and cornmeal -- Buckwheat flour -- Chestnut flour -- Teff flour -- Sorghum flour -- Nut and coconut flours -- Elements.

In this groundbreaking new work, Alice Medrich applies her legendary skill and impeccable palate to "flavor flours," the name she gives to delicious non-wheat flours, including whole and ancient grains, coconut flour, and nut flours. Medrich shows us how these flours can be used artfully, not just to add starch and bulk in lieu of wheat flour but to contribute an unexpected dimension of flavor to baked goods and desserts, often adding texture and a rich and enticing color as well. Each of the nearly 125 recipes - including Chocolate Chestnut Soufflé Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart - takes desserts to the next level. And they're all gluten-free!

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Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.331 MED	Searching... Unknown
Searching... Lake Elmo Library	641.331 MED	Searching... Unknown
Searching... Stillwater Public Library	641.331 MED	Searching... Unknown

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Using flours with flavor adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours--oat, rice, corn, sorghum, almond, and more--add new taste to the dessert as well. The flours are used alone and in combination, and the recipes incorporate the most popular alternative flours available on the market today. With chapters organised by flour, each one highlights the best recipes that flour can be used for--be it muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey dessert made with teff. Themes in each chapter include the taste, its flavor affinities, and how it's best used, stored, and more. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, wheat flour won't be missed.

Author Notes

Alice Medrich is truly a star in the baking world, having 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 widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.

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