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

Alice Medrich, Maya Klein


during this enormous new paintings, loved dessert queen Alice Medrich applies her baking precision and impeccable palate to style flours—wheat-flour possible choices together with rice flour, oat flour, corn flour, sorghum flour, teff, and extra. The ensuing (gluten-free!) recipes exhibit that baking with exchange flours provides an additional measurement of taste. tarts made with rice flour style much more chocolaty. Buckwheat provides complexity to a date and nut cake. Ricotta cheesecake will get bonus taste from a chestnut flour crust; teff is used to make a chocolate layer cake that could substitute any birthday cake with both wonderful effects. the entire approximately one hundred twenty five recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favourite cakes to the subsequent level.

The ebook is prepared through flour, with worthy info on its style, style affinities, and extra. and since style flours don’t react in recipes a similar manner as wheat flour, Medrich explains her cutting edge new ideas with the readability and aspect she is understood for.

Show sample text content

Download sample