Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
Alice Medrich, Maya Klein
Language: English
Pages: 219
ISBN: 2:00260237
Format: PDF / Kindle (mobi) / ePub
In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level.
The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.
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Foods: 140 grams per cup Stone-ground cornmeal: 160 grams per cup Nut Flours/Meals The following weights reflect average weights of purchased flours or meals. The volume measurements in the recipes in this book are based on these weights. Homemade flours can be considerably different in weight per cup, depending on how you make them (click here for methods and discussion): measure homemade flour by weight rather than volume to compensate for differences. Almond flour/meal: 100 grams per cup
indeed. Beignets The aroma when frying these beignets is the first clue that they taste gloriously of yeast, butter, and eggs. Powdered or cinnamon sugar is always a good finish, or go overboard and coat them with bittersweet chocolate glaze. Do try the technique for reheating; they are just as good as freshly fried without the last-minute attention. The sweet rice flour holds moisture in these doughnuts and makes them slightly chewy. It also helps them stay fresher longer and reheat
waffles. I’ve included basic recipes here, but if you have favorite family recipes, chances are they too will work perfectly and deliciously with your new flours. Once you have flavor flours in your pancakes and waffles, you can serve them with maple syrup as usual, or branch out and coordinate syrups and toppings to go with the individual flours. See “Beyond Maple Syrup,” for more syrup and topping ideas. Beyond Maple Syrup Here are some flavorful toppings and accompaniments to complement
from the spatula or spoon before using it again later. Uncover the pot and wipe the sides again. Insert a candy thermometer without letting it touch the bottom of the pot. Cook uncovered, without stirring, until the mixture reaches 305°F. Meanwhile, heat the cream to a simmer in a small pot. Turn off the burner and keep the hot cream handy. As soon as the sugar mixture reaches 305°F, turn off the heat. Immediately stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and
on the towel; press and slide the cup all over the bottom and into the corners to smooth and even the surface. Leave the plastic wrap in place. Refrigerate the pan for at least 2 hours, but preferably overnight and up to 3 days. Position a rack in the lower third of the oven and preheat the oven to 325°F. Spread the pecans on a baking sheet and bake for 6 to 9 minutes, moving them around the sheet once or twice, until fragrant and lightly colored. Set aside. Peel off the plastic wrap and place
