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Aki Kamozawa and Alexander Talbot devise solutions for the culinary
world's toughest problems. They understood the need for
alternatives to the present forms of gluten-free food and their
answers are expressed here in over 90 recipes. Readers will learn
the authors' easy tricks for boosting flavour at every turn.
Gluten-free food is more than a fad home kitchens and supermarket
aisles across the country are witness to the movement. The hurdle
for the home cook is simple: how to make healthy, exciting meals
and re-create family favorites without sacrificing top-notch
texture and flavor. In Gluten-Free Flour Power, food experts Aki
Kamozawa and H. Alexander Talbot apply their knowledge of food
science to the gluten-free challenge. Beginning with three original
all-purpose gluten-free flour blends one without dairy, one without
soy, and one without gums Kamozawa and Talbot show how to use gums,
flours, and starches to attain the fluffy texture of pancakes, the
satisfying moistness of quick breads, and the sumptuous flavor of
homemade chocolate cake. With easy, straightforward techniques
specifically designed to harness the proteins in gluten-free foods,
Gluten-Free Flour Power will bring delicious cookies, tarts,
pastas, and breads to the table."
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