Gluten Free Flavor Flours

Author: Alice Medrich
Editor: Artisan Books
ISBN: 1579656420
Size: 17,56 MB
Format: PDF, Kindle
Read: 137
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The James Beard Award–winning gluten-free cookbook, now in paperback! Baking with flavor 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 Soufflé Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.

Flavor Flours

Author: Alice Medrich
Editor: Artisan Books
ISBN: 1579655130
Size: 16,17 MB
Format: PDF, ePub, Docs
Read: 277
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Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts 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.

The How Can It Be Gluten Free Cookbook

Author: America's Test Kitchen
Editor: America's Test Kitchen
ISBN: 1936493985
Size: 17,31 MB
Format: PDF, Docs
Read: 464
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"Building on the best-selling success of TheHow Can It Be Gluten-Free Cookbook, we ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout- a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-bat

Alternative Baker

Author: Alanna Taylor-Tobin
Editor: Page Street Publishing
ISBN: 1624142109
Size: 15,82 MB
Format: PDF, Docs
Read: 245
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AN IACP AWARD-WINNING COOKBOOK 100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let’s get baking—let’s reinvent dessert.

Rage Baking

Author: Katherine Alford
Editor: Tiller Press
ISBN: 1982132671
Size: 11,20 MB
Format: PDF, Docs
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50+ recipes, short essays, and quotes from some of the best bakers, activists, and outspoken women in our country today—this cookbook encourages women to use sugar and sass as a way to defend, resist, and protest. Since the 2016 election, many women across the country have felt rage, fury, and frustration, wondering how we got here. Some act by calling their senators, some write checks, some join activist groups, march, paint signs, grab their daughters and sons, and raise their voices. But for so many, they also turn to their greatest comfort—their kitchen. Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state of our society. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes as well as inspirational essays, reflections, and interviews with well known bakers and impassioned women and activists including Dorie Greenspan, Ruth Reichl, Carla Hall, Preeti Mistry, Julia Turshen, Pati Jinich, Vallery Lomas, Von Diaz, Genevieve Ko, and writers like Rebecca Traister, Pam Houston, Tess Raffery, Cecile Richards, Ann Friedman, Marti Noxon, and many more. Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Containing a collection of recipes that are satisfying and delicious, Rage Baking unites like-minded women who are passionate about baking and change.

Quick Fix Gluten Free

Author: Robert Landolphi
Editor: Andrews McMeel Publishing
ISBN: 1449413951
Size: 14,39 MB
Format: PDF, Mobi
Read: 375
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Gluten-free professional chef Robert M. Landolphi proves that a gluten-free lifestyle doesn't have to be bland and boring, labor-intensive, or time consuming inside Quick-Fix Gluten Free. In preparation for his follow-up to Gluten Free Every Day Cookbook, Landolphi queried fans about their biggest gluten-free challenges and created Quick-Fix Gluten Free in response to the dishes. Divided into nine sections delving into everything from appetizers and breakfast to hearty, internationally inspired dishes, fan favorite comfort foods and decadent sweets and treats, Quick-Fix Gluten Free offers 100 fast and easily prepared recipes for crave-worthy dishes like Cinnamon Dusted French Toast, Kickin' Paella, Gnocchi with Roasted Garlic Butter and Parmesan Cheese, and Aunt Lil's Rich and Creamy Cheesecake. With a focus on fast, fresh and flavorful, these contemporary dishes are simple enough for everyday meals and delicious enough to serve to anyone--whether they are on a gluten-free diet or not. Whether your choice to live gluten free is driven by the desire to lose weight, comply with a celiac diet, the need to avoid wheat because of mild allergies or the suspected link between gluten and autism, Quick-Fix Gluten Free proves that once-taboo foods like crusty breads, creamy pastas and indulgent cakes are no longer off-limits.

Encyclopedia Of Food Grains

Author: Colin W Wrigley
Editor: Academic Press
ISBN: 0123947863
Size: 13,34 MB
Format: PDF, Kindle
Read: 492
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The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

How To Bake

Author: Nick Malgieri
Editor: Courier Dover Publications
ISBN: 0486835049
Size: 17,20 MB
Format: PDF, ePub, Docs
Read: 448
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James Beard Award winner! One of America's preeminent bakers shares scores of mouth-watering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.

Easy Breadmaking For Special Diets

Author: Nicolette M. Dumke
Editor: Allergy Adapt, Inc.
ISBN: 9781887624022
Size: 11,90 MB
Format: PDF
Read: 362
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Lose Weight The Smart Low Carb Way

Author: Bettina Newman, R.D.
Editor: Rodale
ISBN: 9781579544386
Size: 16,55 MB
Format: PDF, ePub, Docs
Read: 129
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Presents a program for lifetime weight control using three different plans that feature separate carbohydrate levels to accommodate every dieter's needs, and is accompanied by sample menus, shopping and cooking tips, and recipes.