Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Alice Medrich, Maya Klein

Language: English

Pages: 219

ISBN: 2:00260237

Format: PDF / Kindle (mobi) / ePub


In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level.

The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

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it works less well because it blocks and mutes other flavors. For years I’ve made my chocolate soufflés without any flour at all, compromising texture slightly in pursuit of more and better chocolate flavor. Rice flour offers the best of both worlds: it gives the creamy, luxurious texture that comes from using a little flour in the soufflé base, but it doesn’t compete with the flavor of an excellent chocolate. Serves 7 or 8 Unsalted butter, softened, to butter the soufflé cups Granulated sugar,

to the batter and bake in the tube or Bundt pan. When the cake is cool, mix 1 cup (115 grams) powdered sugar with � cup bourbon (or brandy or rum). Pour the glaze over the cake. Cupcakes Line a cupcake tin with 12 paper liners and put 2 extra liners in 2 custard cups or ramekins (the batter makes exactly enough for 14 cupcakes and will overflow if you try to put all of the batter in 12). Fill the cups about two-thirds full with either the butter cake or orange cake. Bake for 20 to 25 minutes,

nuance of cocoa flavor to start with, so it is a natural choice for brownies. If you need something dressier than brownies, bake the batter in a 9-inch round pan and serve wedges with whipped cream—and perhaps a scattering of seasonal berries—and call it dessert. Either way, the recipe comes together quickly and the results remain deliciously moist for a few days. Makes sixteen 2-inch brownies 10 tablespoons (1¼ sticks/140 grams) unsalted butter, cut into chunks 6 ounces (170 grams) 70%

the sugar, egg, and oil in the bowl of the stand mixer and beat with the paddle attachment on medium speed until lighter in color, about 2 minutes. Or beat in a large bowl with the handheld mixer on medium-high speed for 3 to 4 minutes. Add the rice flour, sorghum flour, baking soda, baking powder, salt, and bananas and beat on low speed until smooth. Beat in the walnuts. Scoop the mixture into the prepared muffin pan. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes

teaspoon salt for the peanuts. Use water instead of bourbon. Nibby Walnut Shorties Substitute a generous cup (115 grams) walnuts and � teaspoon salt for the peanuts. Process only until the nuts are chopped medium-fine instead of pulverized. Add � cup roasted cacao nibs with the remaining ingredients. Use water instead of bourbon. Ginger-Peach Squares These festive cookies are both tenderly crunchy and a little chewy from the dried fruit and candied ginger filling. You can sprinkle some

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