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

by Alice Medrich

Other authorsLeigh Beisch (Photographer), Maya Klein (Contributor)
Hardcover, 2014


Call number

Special Diet - Baking -- MED

Call number

Special Diet - Baking -- MED


Artisan (2014), Edition: 1St Edition, 368 pages


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 SoufflĂ© Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, wheat flour won't be missed.… (more)


Physical description

368 p.; 8 x 1.25 inches

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