While some bakers have ventured beyond wheat flour in dutiful pursuit of gluten-free alternatives, Medrich, the author of a number of popular yet serious baking books, has been intrigued by the special characteristics, especially the unique tastes, of the likes of teff, sorghum, oat, and nut flours. Here in more than 120 recipes, she demonstrates just how delightfully these ingredients can be used in sweet and savory baked goods. (And for those avoiding gluten, there’s none to be found here.) Discover just how well oat flour works in a carrot spice cake or buckwheat in gingerbread or rice flour in an ethereal chiffon cake. Smart. So very smart.
Cloth. Color photographs throughout.