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Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris (Hardcover)
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Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris (Hardcover)
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With 40 sweet and savory gluten-free recipes, a celebration of
breadmaking and one innovative Paris bakeryIn bread making, rice
flour is usually considered less than preferable, especially when
it comes to volume and texture. Supposedly only wheat flours allow
bakers to get the crust thickness and crumb softness just right.
However, a free-thinking duo has defied this rule by inventing new
techniques for making a delicious range of alternative flour-based
breads and baked goods. Nathaniel Doboin and Thomas
Teffri-Chambelland showcase these techniques at Chambelland, a
Paris-based gluten-free bakery. There, square loaves and flat
breads triumph over the classic French baguette. Chambelland offers
an exclusive menu featuring all sorts of breads, biscuits, and
pastries-including focaccias, pissaladieres, muffins, and
chouquettes-all made from rice and other naturally gluten-free
flours.With a preface by Alain Ducasse, Flours, Breads and More is
an ode to this bakery and its innovative way of baking. The book
begins with an exploration of the tradition of bread, from a
universal recipe to the art of slicing. It also peels back the
curtain on a major part of the Paris bakery: sourcing. To guarantee
an uninterrupted, gluten-free flour supply, Teffri-Chambelland and
Doboin built their own mill, nestled in the Alpes-de-Haute-Provence
region, whose rice grains are sourced from organic paddy fields in
Italy.Flours, Breads and More explores the ins and outs of making
bread, then shares 40 sweet and savory recipes-from buckwheat bread
and ginger mint cookies to seed crackers and coconut macaroons-and
includes five recipes from starred chefs who serve Chambelland
bread in their restaurants. Combining an eater and baker's
well-being and enjoyment and filled with delicious full-color
photographs, Flours, Breads and More gives you permission to
indulge.
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