Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
| Author | : | |
| Rating | : | 4.33 (891 Votes) |
| Asin | : | 1579658067 |
| Format Type | : | paperback |
| Number of Pages | : | 368 Pages |
| Publish Date | : | 2013-01-24 |
| Language | : | English |
DESCRIPTION:
The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how it’s best used, stored, and more. Chapters are organized by flour, each one highlighting 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 desserts made with teff. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. Gluten-free bakers will find a whole new range of baking options at their fingertips. 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, living gluten-free has never been tastier.. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination.
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. The thinking baking person's gluten-free cookbook." —Paste “An entirely new approach to baking without wheat. 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. Th
Real Cake! S. Crawford In this cookbook, a single gluten-free cake recipe won’t require 5 different flours, cornstarch and a load of chocolate & vanilla to cover up the taste of quinoa flour.These recipes embrace the taste of flavorful flours. I made a moist and delicious oat flour sponge cake that only contained oat flour, sugar, clarified butter, salt and eggs.Usually a combination of a flavor flour and rice flour is used for most recipes.The majority of the recipes don’t use xanthan gum.The recipes range from easy to complex.The cakes I baked were moist, delicious and not crummy or dry. I couldn&. "What if wheat flour did not exist?" Quickly:The good - a few basic recipes to experiment with, a sponge cake recipe for every flour presented, good overview of each flour at chapter start, nice photos and appealing recipes, thorough guidance in introduction and within each recipe, doesn't require all-purpose flour mixThe bad - larger emphasis than some might prefer on nuts and cream cheese, not all oat brands are gluten-free, no index in kindle version, does not give details on problem-solving performed by author for specific flours, weight measurements are only for (most) dry ingredientsLonger:I have a few friends who are . K. Levin said Gluten free doesn't mean disappointing desserts with this inspirational cookbook. This book won't be for everyone, but it was precisely the book I needed right now, and it might be a good choice for you, too. I would describe "Flavor Flours" as a "special occasion dessert" cookbook. It is important to know that this book USES ancient grain flours but is primarily a gluten-free version of a "traditional sweets & cakes" cookbook for baking sugary, often dairy-laden desserts.It is not allergen free. It is not low carb. It does result in delicious desserts that TASTE JUST AS DELICIOUS as the old, glutenous cakes I used to eat. I really needed the emotional pick-me-up of fe