Flavor Flours

Using flours such as rice, oat, corn, buckwheat, chestnut, teff, sorghum, and coconut, as hero ingredients and sources of flavor and texture—not just as mere substitutes for wheat flour, Flavor Flours breaks tradition with classic baking and contemporary gluten free baking as we know it. Here is a new world of flavor for every curious baker and passionate eater, not just for those living gluten free. The book is organized by flour, with useful information on its taste, flavor affinities, and more. Recipes include dozens of familiar favorites, but with results that will surprise and delight. Buckwheat flour adds a delicate and beguiling floral flavor to a sponge cake and rich complexity to a date nut loaf. Corn flour adds a sweet earthy flavor to an airy chiffon cake and pleasing crunch to a buttery lemon tart crust. Genoise made with chestnut flour transforms a traditional chestnut buche de noel. Brownies and chocolate soufflés made with rice flour taste more chocolatey, and oat flour contributes its mojo to a divine American style chocolate layer cake. Flavor Flours takes these desserts, and more, to the next level.

 

2015 IACP Award finalist

2015 James Beard Award for Best Baking and Dessert Book