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Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours Hardcover – October 28, 2014

by Alice Medrich (Author), Leigh Beisch (Photographer),
Maya Klein (Contributor)
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Maya Klein (Contributor)
4.5 out of 5 stars 94 customer reviews
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100 Books for a Lifetime of Eating & Drinking
100 Books for a Lifetime of Eating & Drinking
 If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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  • Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
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  • Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
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  • The How Can It Be Gluten-Free Cookbook Volume 2
Total price: $61.12
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Product Details

  • Hardcover: 368 pages
  • Publisher: Artisan; 1St Edition edition (October 28, 2014)
  • Language: English
  • ISBN-10: 1579655130
  • ISBN-13: 978-1579655136
  • Product Dimensions: 1.2 x 8 x 10.2 inches
  • Shipping Weight: 3.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (94 customer reviews)
  • Amazon Best Sellers Rank: #116,705 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsReal Cake!
By S. Crawford on November 19, 2014
Format: Hardcover Verified Purchase
In this cookbook, a single gluten-free cake recipe won’t require 5 different flours, cornstarch and a load of chocolate & vanilla to cover up the taste of quinoa flour.

These recipes embrace the taste of flavorful flours. I made a moist and delicious oat flour sponge cake that only contained oat flour, sugar, clarified butter, salt and eggs.

Usually a combination of a flavor flour and rice flour is used for most recipes.

The majority of the recipes don’t use xanthan gum.

The recipes range from easy to complex.

The cakes I baked were moist, delicious and not crummy or dry. I couldn’t believe my eyes when I pressed a gluten-free sponge cake with a fork and it sprung back without crumbling. I made a jelly roll cake and the cake rolled-up beautifully. It didn’t break or tear.

I’ve been baking gluten-free for about 6 years. I’ve never encountered recipes like these. The recipes weren’t developed to imitate wheat-based recipes. Rather, the recipes rely on and embrace the unique characteristics of non-wheat flours.
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4.0 out of 5 stars"What if wheat flour did not exist?"
By Kat L on October 28, 2014
Format: Kindle Edition Verified Purchase
Quickly:

The good - a few basic recipes to experiment with, a sponge cake recipe for every flour presented, good overview of each flour at chapter start, nice photos and appealing recipes, thorough guidance in introduction and within each recipe, doesn't require all-purpose flour mix

The bad - larger emphasis than some might prefer on nuts and cream cheese, not all oat brands are gluten-free, no index in kindle version, does not give details on problem-solving performed by author for specific flours, weight measurements are only for (most) dry ingredients

Longer:

I have a few friends who are gluten-free, so I am always looking for new recipes to try that everyone can enjoy instead of having to bake them something "special" that doesn't turn out as well as the wheat-full item I make. All these recipes are gluten-free (assuming you use gluten-free oats), but many are not nut-free. In case that's something you worry about, a rough estimate is that about 60 of these recipes contain nuts, which is roughly half of all the recipes. Also, cream cheese is used as a glue for quite a few recipes, serving a purpose similar to xantham gum, which could be a problem for dairy-free or cream-cheese-disliking people.

Alice Medrich's recipe for Flourless Chocolate Cake is my go-to recipe for delicious, gluten-free chocolate dessert, so I figured she would have some good ideas. I absolutely love the fact that her first step in creating these recipes was to bake a génoise with every single flour independently, and observe how each flour behaved differently, and we get the perfected recipes here. I do wish that she had not chosen to leave out the details of testing and problem-solving for each of the flours.Read more ›
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5.0 out of 5 starsExceptional, exceptional cookbook!
By Patti Harrison on October 30, 2014
Format: Hardcover Verified Purchase
This is an amazing book. As this falls in the category of "gluten-free", it definitely fits the bill. But the thing I love best about this book is that it's not about making excuses for the lack of wheat all-purpose flour, rather it celebrates the diversity and complexity of other flour options. I haven't made anything from it yet but the recipes and content are so well written. I've done a decent amount of gluten-free baking and am well-versed in different flour options, but I haven't seen anything along these lines yet. I love the way that the author combines various flours to come up with some really interesting recipes that play up the flavors. Once I have some free time I am anxious to do some baking from this book. I would absolutely recommend this to any wheat-baker or gluten-free baker. Thanks to the author for such a wonderful gift of a cookbook!
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2.0 out of 5 starsMostly white rice flour with some flavor flours thrown in. Disappointed.
By SandrasKitchenNook on August 6, 2015
Format: Hardcover
I love cooking healthy for my family, though I acknowledge that I don't do it as often as I should. I do try to stay away from refined, white flours so was looking for recipes using different, healthier flours. We are not gluten intolerant nor do I try to cook gluten free, so I was not looking for recipes that mix multiple flours to mimic wheat, but rather tasty recipes using healthier flours. I was very disappointed, therefore, when I realized as I browsed through this book that what seemed to me to be the majority of the recipes lean on white rice flour. Maybe it's just me, but there's not exactly a lot of nutrients in white rice flour. White rice has been bleached and pretty much everything good about it is gone, so it stands to reason that white rice flour isn't going to have much good going for it.

I love the idea of this cookbook. I would love to learn to cook with other flours such as sorghum, buckwheat and more, but it feels like cheating if in your section on sorghum, for instance, you call for 1/4 c of sorghum flour and 1 c of white rice flour or a scant 1/2 c sorghum and 1 1/3 c rice. The same thing happens over and over in all of the sections (each flour or flour family has its own section). There are some delicious looking recipes in this book, but I probably won't be cooking out of it much as to me I'll be healthier with wheat flour than white rice. I'm sorry, but this book just didn't work for me.

I received a copy of this book from Artisan Books for my honest review. All thoughts and opinions are my own.
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Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

Excited to explore new ways to flavor baked goods

Published 9 days ago by Amazon Customer
5.0 out of 5 starsGame-changer for gluten-free baking

Alice Medrich has created a game-changing resource for baking with alternate flours not because they are gluten-free but because they are delicious. Read more

Published 14 days ago by memery
5.0 out of 5 starsFive Stars

Nice book great photos

Published 1 month ago by HelgaH
2.0 out of 5 starsToo Much and Not Enough!

Needed a basic recipe book using alternative flours. This book is both more and also not enough. Very lah-di-dah recipes. Read more

Published 1 month ago by Prsilla
5.0 out of 5 starsFive Stars

Great recipes.

Published 1 month ago by J.C.E.
5.0 out of 5 starsFive Stars

👍👍👍👍

Published 2 months ago by NPH
5.0 out of 5 starsit's unique recipes and focus on flavor makes this a great Gluten-free...

I am learning about the taste of the different flours mentioned in this book and have been practicing some of the recipes and buying some of the flours each month. Read more

Published 3 months ago by Amazon Customer
5.0 out of 5 starsThis is an excellent cookbook. The recipes are not complicated and are...

This is an excellent cookbook. The recipes are not complicated and are truly delicious.

Published 4 months ago by Laura NorCal
5.0 out of 5 starsGreat recipies and beautiful photography

Honestly, the best gluten-free baking book I've found. I've tried over a dozen of the recipes, and all are superb - people don't believe that these treats are gluten-free! Read more

Published 4 months ago by Kate
5.0 out of 5 starsFive Stars

I'm really enjoying this book. The authoresses know their subject matter and the recipes are very tasty.

Published 5 months ago by a happy user

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