Flavor Flours

Flavor Flours

A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-wheat Flours

Book - 2014
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Using flours with flavor adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours--oat, rice, corn, sorghum, almond, and more--add new taste to the dessert as well. The flours are used alone and in combination, and the recipes incorporate the most popular alternative flours available on the market today. With chapters organised by flour, each one highlights 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 dessert made with teff. Themes in each chapter include the taste, its flavor affinities, and how it's best used, stored, and more. 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, wheat flour won't be missed.
Publisher: New York :, Artisan,, 2014, ©2014.
ISBN: 9781579655136
Branch Call Number: 641. 331 MED
Characteristics: 368 pages : colour illustrations ; 27 cm.


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Dec 03, 2017

As someone who is always trying to diversify her diet for nutritional benefit (but is also allergic to a lot of things), I found this educational, inspirational, and beautiful to read.

The recipes are all dessert-type things, which was the only disappointment. But I feel like I now understand what to expect when working with each of the non-wheat flours in this book, so that I'm better prepared to adapt wheat flour recipes.

Also, the layout is great- it's easy to read, the color pallet is appealing, and the photos are engaging without being overwhelming or too posh. I can't wait to try some of these recipes, and I feel confident I can make a success of them!

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