Flavor Flours

Rather than replicating gluten-containing baked goods, Alice Medrich approaches gluten-free baking as a celebration of what non-wheat flours can do. She explores how the chemistry of combining rice, coconut, teff, buckwheat, and sorghum flours with other ingredients produces a baked good in its own right, rather than a substitute product.

Each chapter is organized by flour type and contains information about the flavor profile, how to use it in recipes, and how to store it. From chestnut jam tart to blueberry corn flour cobbler to ricotta cheesecake, there are nearly 125 recipes that cover the gamut. Furthermore, the included lists of basic ingredients, equipment, and success tips are approachable for bakers of all levels who want to experiment with alternative flours. The recipes are well-written, and the ingredients are listed in the order in which they are used. The majority are accompanied by a stunning photograph of the finished product. Best of all, "Flavor Flours" includes a thorough general index as well as an additional flour index, making it simple to cross-reference recipes.

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