The Queen of Chocolate Explores Gluten-Free Flours

My last article on FineDiningLovers.com is an interview with Alice Medrich, San Francisco baker extraordinaire. I grew up with one of her earlier cookbooks, Chocolate and the Art of Low Fat Desserts, that packs all the flavour possible into lighthearted recipes. Her latest endeavour, Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours, takes the same investigative approach to getting the most flavour, fluffiness, sweetness, caramel(-ness?), crunch and crumb out of gluten-free flours, from corn and rice to buckwheat and teff.

My favourite part of the interview was when she reprimanded me for assuming gluten-free flours are all dense and heavy. I love being wrong.

Here’s the full article. Here’s the cookbook, Flavor Flours (Multiculturiosity approved). And here are some of the recipe highlights of the cookbook:

White Rice Chiffon Cake 
Lemon Cream Roulade with Strawberry-Mint Salad 
Brandied Cherry Clafoutis 
Caramel Apple Upside-Down Cake 
Maya’s Chocolate Fudge Cake with Milk Chocolate Frosting 
Classic Ginger Cookies 
Chocolate Chip Cookies
Lemon and Corn Flour Chiffon Cake 
New Classic Boston Cream Pie
Dark and Spicy Pumpkin Loaf 
Walnut and Honey Tart with Chestnut Crust 
Sorghum Layer Cake with Walnut Praline Buttercream 
Sorghum Pecan Tart
Nutella Sandwich Cookies 
Walnut Alfajores 

Don’t you just want to eat all of those?