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.

  • Apple
    Apple
  • Android
    Android
  • Windows Phone
    Windows Phone
  • Click here to download from Amazon appstore
    Android

To get the free app, enter your mobile phone number.

kcpAppSendButton

Buying Options

Kindle Price: $23.37
includes tax, if applicable

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

<Embed>
Kindle App Ad
Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours by [Alice Medrich, Maya Klein, Leigh Beisch]

Follow the Author

Something went wrong. Please try your request again later.


Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours Kindle Edition

4.6 out of 5 stars 211 ratings

Amazon Price
New from Used from
Kindle
$23.37
Paperback
$40.10
Length: 369 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
  • Due to its large file size, this book may take longer to download

Get 90 days FREE of Amazon Music Unlimited
with the purchase of any eligible product. Shop now

Product description

Review

"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."
--Paste

"An entirely new approach to baking without wheat. This book is a game changer."
--Portland Oregonian

"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."
--Food52

"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."
--Library Journal

"Her spin on gluten-free baking actually improves cakes, scones, and cookies."
--Refinery29

"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



--This text refers to the hardcover edition.

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. --This text refers to the paperback edition.

Product details

  • 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
  • Customer Reviews:
    4.6 out of 5 stars 211 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
211 global ratings
How are ratings calculated?

Review this product

Share your thoughts with other customers

Top reviews from Australia

There are 0 reviews and 0 ratings from Australia

Top reviews from other countries

Tab
2.0 out of 5 stars Pretty disappointing
Reviewed in the United Kingdom on 9 July 2019
Verified Purchase
3 people found this helpful
Report abuse
Stargazer4589
5.0 out of 5 stars Fantastic cookbook!
Reviewed in the United Kingdom on 2 March 2017
Verified Purchase
4 people found this helpful
Report abuse
B. Montford
5.0 out of 5 stars Non-wheat baking just got easier.
Reviewed in the United Kingdom on 21 April 2015
Verified Purchase
12 people found this helpful
Report abuse
E. Muhlhause
5.0 out of 5 stars An excellent book
Reviewed in the United Kingdom on 3 December 2015
Verified Purchase
6 people found this helpful
Report abuse
Elizabeth
5.0 out of 5 stars My family loved the Yoghurt tart
Reviewed in the United Kingdom on 24 May 2015
Verified Purchase
8 people found this helpful
Report abuse