Author(s): Alice Medrich
The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavour. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavour 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 Souffle Cake, and Blueberry Corn Flour Cobbler - take the flavours of our favourite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavour 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.