August 6, 2015

Flavor Flours by Alice Medrich

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
My rating: 2 of 5 spoons

I love cooking healthy for my family, though I acknowledge that I don't do it as often as I should. I do try to stay away from refined, white flours so was looking for recipes using different, healthier flours. We are not gluten intolerant nor do I try to cook gluten free, so I was not looking for recipes that mix multiple flours to mimic wheat, but rather tasty recipes using healthier flours. I was very disappointed, therefore, when I realized as I browsed through this book that what seemed to me to be the majority of the recipes lean on white rice flour. Maybe it's just me, but there's not exactly a lot of nutrients in white rice flour. White rice has been bleached and pretty much everything good about it is gone, so it stands to reason that white rice flour isn't going to have much good going for it.

I love the idea of this cookbook. I would love to learn to cook with other flours such as sorghum, buckwheat and more, but it feels like cheating if in your section on sorghum, for instance, you call for 1/4 c of sorghum flour and 1 c of white rice flour or a scant 1/2 c sorghum and 1 1/3 c rice. The same thing happens over and over in all of the sections (each flour or flour family has its own section). There are some delicious looking recipes in this book, but I probably won't be cooking out of it much as to me I'll be healthier with wheat flour than white rice. I'm sorry, but this book just didn't work for me.

I received a copy of this book from Artisan Books for my honest review. All thoughts and opinions are my own.

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