cooking

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 possibilities for all bakers not just those