This James Beard Award–winning cookbook by the author of Cocolat reveals the flavorful possibilities of gluten-free flours with 125 recipes.
Alice Medrich, the First Lady of Chocolate, is a master of reimagining dessert. Now she demonstrates how popular, flavorful, gluten-free flours can bring a new dimension to dessert baking. Rather than merely adding starch and structure to a dessert, these flours can elevate the taste as well. With the recipes in this volume, Gluten-free bakers will find a whole new range of baking options at their fingertips.
Chapters are organized by flour type, highlighting the best recipes for each—such as muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. Each chapter opens with information about each flour’s characteristics, from taste and flavor affinities to 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.
