![]() ![]() “You will discover, as I have, that these flours and flavors belong in every passionate baker’s repertoire.” “I was excited about working more with “flavor flours,” treating them as “hero” ingredients,” Medrich writes in the book’s introduction. Thanks to Alice Medrich and her latest book, Flavor Flours, winner of the 2015 JBF Baking and Dessert Book Award, we might be seeing the dawn of yet another new age in baking, one that values the so-called alternatives not for what they lack, but for the unique and full flavors they bring to the larder. While not new to the market, these products have been game changers for the growing wheat-avoidant ranks and have also helped gluten-free foods overcome their (often undeserved) reputation for being tough and bland bummers. Wheat flour was king, and the main options were “all-purpose” or “bread.” Then came the rise of the gluten-free diet, accompanied by the surge in “alternative” flours. ![]() ![]() ![]() For years flour played an essential but somewhat inconspicuous role in baking, like the foundations of a building. ![]()
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