Using flours with flavor 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-oat, rice, corn, sorghum, almond, and more-add new taste to the dessert as well. The flours are used alone and in combination, and the recipes incorporate the most popular alternative flours available on the market today. With chapters organised by flour, each one highlights 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 dessert made with teff. Themes in each chapter include 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, wheat flour won't be missed.

Author Biography

Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious Ecole Lenotre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.