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Gluten-Free Flavor Flours - A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (Paperback)
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Gluten-Free Flavor Flours - A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (Paperback)
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Baking with flavour 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 Souffle Cake, Blueberry Corn Flour
Cobbler, and Coconut Key Lime Tart, living gluten-free has never
been tastier.
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