Gluten-Free Flavor Flours

A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours

Author: Alice Medrich and Maya Klein

Paperback

The James Beard Award-winning gluten-free cookbook, now in paperback!

Alice Medrich’s groundbreaking work, which won the James Beard Award for the best book of 2014 in baking and desserts, is now publishing in paperback with a new title that highlights gluten-free baking.

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Paperback

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Summary

The James Beard Award-winning gluten-free cookbook, now in paperback!

Description

Baking with flavor flours – oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut – adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert, these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. 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, living gluten-free has never been tastier.

About the Author

Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours. She received her formal training at the prestigious École Lenôtre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for Food52.com and teaches online baking courses at Craftsy.com.