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.
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ISBN:
9781579655136
Format:
Hardback
Pages:
368
Dimensions:
25cm x 18cm
RRP:
$80.00
ABOUT THE AUTHOR
Alice Medrich
ABOUT THE AUTHOR
Maya Klein-Gerber
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