Gluten-Free Flavor Flours
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 add...
Gluten Free Euphoria
Instead of moping over my intolerance to gluten, I started experimenting with potato flour, rice flour and corn flour. At the time I lived in Laos, in Southeast Asia, and gluten-free flours and products were difficult to find. When I moved on to T...
Handful of Flour
'Shipton Mill: the flour fuelling Britain's baking revolution.' the Guardian 'A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker.' Good Housekeeping 'Foolproof recipes from flour expert T...
Dough Rheology and Baked Product Texture
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture ...
A New Way to Bake
A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients.Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours,...
Alternative Baker
While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavour to desserts. Reci...
