{"product_id":"gluten-free-flavor-flours-a-new-way-to-bake-with-non-wheat-flours-including-rice-nut-coconut-teff-buckwheat-and-sorghum-flours","title":"Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Originally published in hardcover as Flavor flours by Artisan in 2014.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAlice Medrich\u003c\/b\u003e has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France, and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking (check out her online baking course on craftsy.com). Find her at AliceMedrich.com, and follow her on Twitter @AliceMedrich.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe James Beard Award-winning gluten-free cookbook, now in paperback!\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Baking with flavor flours--oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut--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 elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in combination. Gluten-free bakers will find a whole new range of baking options at their fingertips. 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. The chapter opener text highlights useful information for each flour: 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, living gluten-free has never been tastier. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMedrich, Alice\u003cbr\u003e\n\u003cb\u003eAlice Medrich\u003c\/b\u003e has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Medrich, Alice\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-10-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Health \u0026amp; Healing|Gluten-Free|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Desserts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Flour|Gluten-free diet|Baking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579658069\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579658069\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154358010134,"sku":"SP-9781579658069","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579658069_spiral.png?v=1774943226","url":"https:\/\/lusper.myshopify.com\/products\/gluten-free-flavor-flours-a-new-way-to-bake-with-non-wheat-flours-including-rice-nut-coconut-teff-buckwheat-and-sorghum-flours","provider":"Lusperbooks","version":"1.0","type":"link"}