Gluten-Free Flavor Flours

A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours

Gluten-Free Flavor Flours

By:  Medrich, Alice
Klein, Maya

$39.95 Paperback
Order Qty:
Review Order

Limited ***

7.4 X 10.0 in
368 pg

COOKING / Methods / Baking
COOKING / Health & Healing / Gluten-Free
COOKING / Individual Chefs & Restaurants
Alice Medrich’s groundbreaking work, which won the James Beard Award for the best book of 2014 in baking and desserts, is now publishing in paperback with a new title that highlights gluten-free baking.
Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious École Lenôtre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for and teaches online baking courses at She lives in Berkeley, California.