There are a lot of food bloggers and recipe developers devoted to creating only gluten free recipes. I am not one of them. But I recently had a client ask me to develop some gluten free baked goods and so I experimented with several non-wheat flours including rice flour, sorghum flour, tapioca and potato starch. I quickly realized that they have their own flavors, strengths and foibles. Anyone who has visited the grocery store lately may have come to the conclusion that we are moving into a new realm, discovering and rediscovering non-wheat flours. While I haven’t reviewed gluten free baking books up till now, I found these books particularly interesting and each takes a very different approach. Alice Medrich experimented with non-wheat flours, baking for flavor, rather than for health or to avoid gluten. While her book Flavor Flours features 125 gluten free dessert recipes, it’s really all about exploring flavor through flours opening up possibilitie......
