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.

 

 

 

 

 

 

 

 

 

 

powder, and salt. Whisk to blend thoroughly. Set aside for 15 minutes to hydrate the corn flour while the oven is heating. Position a rack in the lower third of the oven and preheat the oven to 325°F. Combine the egg whites and cream of tartar in the bowl of the stand mixer and beat with the whisk attachment on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved sugar, beating at high speed until the egg whites are stiff but not dry.

fraîche. If figs are in season, serve cake slices with quartered fresh ripe figs. Chestnut Sponge Cake with Praline Whipped Cream Omit the pear butter and substitute Praline Whipped Cream (made with walnuts or toasted hazelnuts, click here) for the crème fraîche. Chestnut Bûche de Noël A homemade bûche de Noël is the most stunning and festive holiday centerpiece I know. My favorite was always plain génoise filled with chestnut buttercream and finished with chocolate buttercream and meringue

sautéed pineapple slices make a great alternative. Serves 6 to 8 For the Crust ⅓ cup (40 grams) coconut flour 1 cup plus 2 tablespoons (100 grams) unsweetened dried shredded coconut � teaspoon baking powder � teaspoon salt 6 tablespoons (85 grams) unsalted butter, very soft � cup (100 grams) sugar 1 large egg white For the Pastry Cream and Fruit 1 cup Coconut Pastry Cream (see recipe) 1 large ripe mango (about 320 grams/ 12 ounces) Equipment 9½-inch fluted tart pan with a removable

blended. Stir in the butter. Let the batter rest for at least 15 minutes to allow the coconut to absorb moisture (or cover and store it in the refrigerator for up to 3 days). Position racks in the upper and lower thirds of the oven and preheat the oven to 300°F. Stir the batter well. Drop level tablespoons 3 inches apart on the lined sheets. Spread the batter to a diameter of 3½ inches (about � inch thick). Bake for 20 to 25 minutes, or until the cookies are mostly golden brown on top—a few

light). Pour or spoon the flour lightly into the cup until it is heaped above the rim. Without tapping or shaking the cup or compacting the flour, sweep the flour level with the rim using a straight edge. Oven Rack Position Oven rack position affects performance, including baking time, degree of browning on top or bottom, and sometimes even whether or not a cake will rise properly. Most recipes call for positioning a rack in the lower third of the oven; this means the rack should be placed a

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