You don't need to own a Kindle device to enjoy Kindle books. Download one of our FREE Kindle apps to start reading Kindle books on all your devices.
To get the free app, enter your mobile phone number.
Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours Kindle Edition
"Authoritative. . . . In [Medrich's] hands, earthy teff flour, nutty sorghum flour, sweet coconut flour and others are not just substitutes for wheat flour; they add complex and fascinating notes to baked goods of all kinds."
--New York Times
"A sophisticated (and decidedly un-hippie) primer on using alternative flours like corn, oat, buckwheat and sorghum to add complexity to baked goods."
--Wall Street Journal
"New, assiduously tested recipes for cakes, cookies, biscuits, and more. The book's genius is that . . . Alice began by isolating the best properties of a host of nonwheat flours, then created treats that spotlight their flavors. The results are delicious, and just happen to be gluten-free."
--Martha Stewart Living
"Quietly revolutionary. . . . [The] thinking baking person's gluten-free cookbook."
"An entirely new approach to baking without wheat. This book is a game changer."
"Demystifies the flavor and texture properties of the flours, with recipes that range from a dinner-party-worthy chocolate-chestnut soufflé cake to a raisin-studded dark and spicy pumpkin loaf for all-day snacking. Classic favorites like brownies, cookies and basic cakes are also part of the mix."
--San Francisco Chronicle
"Flavor Flours . . . will liven up your baking routine, whether or not you're gluten-free."
"When I hear that Alice Medrich . . . has a new book out, it's all I can do to keep myself from running to the nearest bookstore and shouting, 'Shut up and take my money!' at whoever's behind the counter."
"Her spin on gluten-free baking actually improves cakes, scones, and cookies."
"Alice Medrich introduces us to a new round of flours, revising the classics as well as creating a spectacular, contemporary range of desserts for today's tastes using natural grains to dial up flavors. Flavor Flours breaks new ground for bakers, and each page tempts with a delicious new discovery."
--David Lebovitz, author of My Paris Kitchen
"I'm thrilled that Alice Medrich, one of America's premier bakers, has embraced teff, buckwheat, oat, and rice flours. She understands that these flours are far more than substitutes for wheat flour. These flavor flours are stars on their own, full of character. Her recipes are sure to entice you to move into the kitchen and start baking."
--Shauna James Ahern, author of Gluten-Free Girl Every Day
About the Author
- ASIN : B00MEY9T66
- Publisher : Artisan (28 October 2014)
- Language : English
- File size : 33045 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 369 pages
- Best Sellers Rank: 448,358 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Review this product
Top reviews from other countries
This book felt so basic and uninspired. The recipes are very much back to basics: plain sponges, chocolate sheet cakes, shortbread, etc, with not much inspiration provided for flavouring, filling, or topping. Perhaps the author expects the recipes to just serve as templates, I don’t know. The photos aren’t all very inviting either: the Date-Nut cake on page 244 (on the kindle edition) is positively repellent. I’m also disappointed that, a) the majority of the cakes use xanthum gum (which doesn’t appear in any of the before mentioned books), and b) are either baked in bundt tins or layer cake tins, which leads me to believe that they won’t rise very well. Again, this is not something I encountered in the other books, all of which present beautifully lofty cakes in their recipes (so it must be possible!). I’m also put off by the fact that butter is only used when in the form of clarified butter or ghee, which is explained as being necessary because the water content in regular butter can interfere with the cake’s rise. Yet another thing not mentioned in any other book or blog!!!
Really, I suppose I expected more from such a prestigious pastry chef. I expected to be excited, wowed, inspired. Instead, there’s barely a couple of recipes that I have half-heartedly bookmarked (and probably won’t make). The author is not gluten free herself, and she presents this as a plus, that she didn’t come to the project trying to create gluten free bakes, but just wanted to highlight the various flour flavours. But I think it works against her; she’s not used to gluten free baking, and so perhaps lacks the experience that some of the other gluten free pastry chefs have acquired.
This is a utility book with basic recipes and techniques for you to create any kind of dessert you fancy.