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Bob's Red Mill

BOB S RED MILL 4x 5 ORGANIC WHOLE WHEAT PASTRY FLOUR. Organic Whole Wheat Pastry Flour is 100% stone ground from the best U.S 1 so...ft white wheat into very fine flour. Use to make feathery light cookies muffins biscuits quick breads waffles and pancakes.: GLUTEN FREE KOSHER. (Note: This product description is informational only. Always check the actual product label in your possession for the most accurate ingredient information before use. For any health or dietary related matter always consult your doctor before use.) read more

NOW Foods

Almonds aren't just a healthy snack food; they're also an excellent addition to many other popular foods. Almonds can also be used... to make a wholesome and delicious flour that can be substituted for white flour in almost any recipe. NOW Real Food Raw Almond Flour is 100% pure, unblanched, gluten-free, and low in carbs, making it a healthy, and tasty, alternative to bleached white flour. Almond Flour adds a rich texture and color to your favorite baked goods. Fresher ingredients simply taste better, which is why this product is packaged using NOW Fresh Fill Technology to maximize flavor and freshness. Because you are what you eat, NOW real Food has been committed to providing delicious, healthy, natural and organic foods since 1968. They're independent, family owned, and proud of it. Keep it natural. Keep it real. read more

Hodgson Mill

With a family favorite like our Kentucky Kernel Seasoned Flour, we know it can be tough to keep enough on your pantry shelf, so we...'ve created a family-sized package! Great recipes are on the box, and for a low fat foods alternative to Kentucky Kernel fried chicken, try oven-baking! read more


The brand Otafuku has been around for over 90 years and Otafuku has committed itself to personally selecting the best ingredients ...possible. Our personal hope is that you will not only enjoy the sauce, but that it will also bring a smile to your face when you gather around the table with your friends and family. read more

Bob's Red Mill

Bob's Red Mill Organic Dark Rye Flour is a flavorful whole grain flour ideal for rustic, European-style dark bread loaves. With 20...g of whole grains per serving, this flour also offers 4g of protein and a plentiful amount of fiber and iron. Certified Organic by QAI. read more

White Lily

White Lily has been helping Southern cooks create incredibly delicious foods since 1883.


Nutiva’s organic coconut flour is made from fresh organic coconut meat from the Philippines. It is dried and defatted, then finely... ground to a flour. It’s made in small batches at low temperatures to ensure that the freshness and quality of the product. read more

eSutras Organics

Desiccated coconut is an unsweetened, somewhat powdery product which is produced by drying shredded coconut and then grinding the ...shreds. It has a rich texture (holds up well in cooking) very low moisture content and a higher content of nutrients (good carbs, good fats and great proteins) than coconut flour. It makes for a richer cooking or baking experience. Desiccated coconut is used all over for desserts; you may enjoy sprinkling it over a bowl of strawberries, onto curries, or eating it alone. It has been used in numerous recipes. read more


Our mission is to be the leader in importing and marketing superior quality specialty foods under our Roland brand and other brand...s, and to perform in all areas of our organization at levels that exceed the expectations of our customers. We strive to foster an open culture of integrity, respect and pride. We work each and every day to achieve the highest standards and employ the best principles, technologies and personnel. For 79 years Roland Foods has provided customers with exceptional gourmet food. Our dedication to providing quality and consistency has made us a leader amongst specialty food importers and suppliers. We are eager to share our years of culinary expertise, and our wide assortment of quality specialty foods. This item is suitable for use by restaurants, professional chefs or industrial foodservice facilities. read more

Bob's Red Mill

This highly nutritious whole grain flour is made from the smallest grain in the world. Compared to other grains, it has a much lar...ger percentage of bran and germ so it's a very good source of dietary fiber, protein and iron. Teff flour has long been a nourishing staple of highland Ethiopians. Now, you too can enjoy its light, unique flavor and bountiful nutrition. Gluten free. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free. All natural. 100% Whole grain, excellent source. Friend of the heart. All natural. read more

eSutras Organics

Desiccated coconut is an unsweetened, somewhat powdery product which is produced by drying shredded coconut and then grinding the ...shreds. It has a rich texture (holds up well in cooking) very low moisture content and a higher content of nutrients (good carbs, good fats and great proteins) than coconut flour. It makes for a richer cooking or baking experience. Desiccated coconut is used all over for desserts; you may enjoy sprinkling it over a bowl of strawberries, onto curries, or eating it alone. It has been used in numerous recipes. read more

Let's Do Organic

Let's Do. Organic Coconut Flour is made from certified organic fresh coconuts. After separating the rich, white coconut meat from ...its shell, we use pressurized steam to remove most of its fat. We thoroughly dry the defatted coconut before milling it to a fine cream colored flour. Although its texture is very similar to wheat flour, Let's Do. Organic Coconut Flour is completely gluten free, high in fiber and more than 20% protein. Organic Coconut Flour is wonderful in baked goods, and delicious in your favorite smoothies (with the benefit of adding healthful protein and fiber). Let's Do. Organic Coconut Flour may replace wheat flour completely in many recipes with great results (see our Brownies recipe below for a perfect example). In other recipes you may only want to replace up to 25% percent of the wheat or other grain flour with coconut flour. When you replace other flour in recipes, be sure to increase your liquid by the same measure. For example: if your recipe calls for 2 cups of flour and 1 cup of water, you could use ½ cup coconut flour plus 1½ cups any other flour, and then you must add an additional ½ cup water to total 1½ cups liquid. Try our recipes and experiment with your own. We invite you to send us your favorite recipes so that we can share them with others. read more

Hodgson Mill

With a family favorite like our Kentucky Kernel Seasoned Flour, we know it can be tough to keep enough on your pantry shelf, so we...'ve created a family-sized package! Great recipes are on the box, and for a low fat foods alternative to Kentucky Kernel fried chicken, try oven-baking! read more


Ajika creates foods that are good for you, subscribe to the slow food movement. Ajika strongly believes in natural foods, seasonal... cooking, organic, pesticide- and hormone-free foods. Ajika is influenced by the east Indian system of Ayurveda that combines mindful eating with joy and using the gifts of the earth to create Nirvana (bliss) in life. Ajika is mainly a pantry product line. Our products are to be combined with fresh fruits and vegetables in season, fresh fish, soy milk, wild game and free range eggs without added hormones. Ajika is based on common sense nutrition and is for people who persue a vital lifestyle. read more

Zócalo Peru

The sweet mesquite flour can be used as a protein powder, flour in baking, a seasoning to be sprinkled on your favorite foods, a f...lavorful addition to soups, as an additive in batters for breading fish, or as a flavorful addition to drinks. It is perfect for adding a new dimension of flavor and nutritional value to your favorite baked goods; it can be used in cookies, cereals, and pastries or added to energy bars and granola. read more

Jansal Valley

This flour is made from the nutrient-rich “Mother of All Grains” known as quinoa. Quinoa is revered for its high protein as well a...s containing all of the essential amino acids. This flour is the perfect solution to those following a gluten-free, vegan, or vegetarian diet. Use Jansal Valley Organic Golden Quinoa Flour to turn traditional baked goods like cakes and cookies into healthy alternatives. Because of its soft nutty flavor, quinoa flour also works well as a substitute for wheat flour in pancakes and waffles. Start substituting today. read more

Hodgson Mill

Naturally sweet and low in carbohydrates. Also hihg in fiber, making it absorbent, which helps keep gluten free foods moist.

Bob's Red Mill

Bob's red mill organic, 100% stone ground amaranth flour, 22-ounce bags (pack of 4) is gluten free flour originally from South Ame...rica. Its cultivation, appearance and uses are similar to grains and can be used to replace 25% of the flour in your own recipes. It is 100% stone ground and great for gluten free baking when combined with another non-grain flour or starch. It's especially high in lysine which is lacking in many grains. read more

Bob's Red Mill

Bob's Red Mill Potato Flour is a wonderful thickener for sauces, soups, and gravies as well as a great alternative, baking flour. Potato flour will give your baked goods a moist crumb and is best used in combination with other flours. Make a super simple and tasty potato soup using this flour - all you need from your pantry is butter, milk, onions, and seasonings! Like all of our gluten free-labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status. read more

Authentic Foods

The Authentic Foods Superfine Sorghum Flour is a must have for any gluten free baker! The Authentic Foods White Sorghum Flour is d...erived from a cereal grain crop and is 100% gluten-free. It can be used by itself or mixed with other gluten-free flours to make delicious breads, pizza dough, cakes, pastries, etc. Nutritionally, sorghum is a better source of protein and fiber than rice flour. The White Sorghum Flour is high in insoluble fiber with relatively small amounts of soluble fiber. The protein and starch components of grain sorghum are more slowly digested than other cereals and slow the rate of digestion for products made from White Sorghum. Slower rates of digestibility are beneficial for diabetics. Flour is gluten free, dairy free, nut free, corn free, and soy free. It is certified kosher by Rabbi Yehuda Buck span read more

Bob's Red Mill

Bob's Red Mill Light Spelt Flour is made from the ancient grain Spelt, an ancestor of modern-day wheat. The bran and germ have bee...n removed, leaving a lighter, fluffier version of spelt flour that is great for crepes, cakes, and breads. read more

Miracle Noodle

The perfect fiber addition. Use it as a thickener as you would corn starch, one teaspoon acts more like 10 teaspoons of corn starc...h. Add to gravy or soup or cooking sauces as a thickening agent without calories, without carbs, just added fiber which your body needs. The question is why would you ever use corn starch again when you can use cognac glucomannan flour and get added fiber without any carb addition. When baking bread or cookies, add one teaspoon of cognac glucomannan flour to 2 cups wheat flour. Or dissolve in water to use as a fiber supplement. read more

Bob's Red Mill

Bob's Red Mill Light Rye Flour is a milder version of our Dark Rye Flour. Most of the bran and germ of the rye berry has been remo...ved before milling, which results in a lighter texture and color while baking to a lighter consistency with more volume than the Dark Rye Flour. Try this flour in breads, crackers, rolls, flatbreads, and savory muffins. read more

Bob's Red Mill

White Bean Flour makes "Good-For-You 3- Minute Creamy Soups" by just adding water and seasonings. It's fast becoming a favorite our customers. This flour is especially good for those who want milk-free, gluten-free, low fat soups. A recipe for soup, creamy sauce and gravy, as well as how to use white bean flour in baked goods, is included on the package. read more

Carbon's Golden Malted

Carbon's® Golden Malted® Organic Apple Cinnamon waffle & pancake mix is a great healthy option. This product includes some dif...ferent mixing options to really bring out the flavor of the product. Carbon's® waffles & pancakes are served world wide and are known for their wonderful aroma, great taste, light texture, and crispy outside (for waffles). read more


BetterBody Foods Organic Coconut Flour is a gluten free, low glycemic alternative to wheat and grain flours. This healthy flour is... perfect for those with Celiac disease or looking to eliminate grains from their diet. read more

Namaste Foods

The organic version of our best selling gluten and Top 8 allergen free flour blend is, well, just about perfect. Cup for cup, our ...Organic Perfect Flour Blend substitutes for wheat flour in most all your favorite recipes. Now you can make Mom's "best ever" banana bread and chocolate chip cookies healthier than ever. Don't worry, no one will ever know. read more

Moon Rabbit

Moon Rabbit Premium Cassava Flour-Developed exclusively for Gluten-Free baking, our Premium Cassava Flour can be used as a stand-a...lone flour for many types of recipes from cookies to brownies to cakes. it also works wonderfully as a coating for frying or to thicken sauces and gravies. It has become the foundation of all that we create. read more


Use the gluten-free pantry all-purpose baking flour blend in all gluten free recipes. To convert any recipe, simply use a cup of a...ll purpose gluten free baking flour to replace 1 cup of regular flour. read more

Carbon's Golden Malted

Carbon's® Golden Malted® All Natural waffle & pancake mix is made with great tasting natural ingredients. Carbon's® waffles &; pancakes are served world wide and are known for their wonderful aroma, great taste, light texture, and crispy outside (for the waffles). read more

Amsterdam, Elana/ Breakey, Annabelle (PHT)

Cupcakes are the world’s most adorable pastry—but until now, people with gluten sensitivities struggling to find sweetness on a gl...uten-free diet haven’t had a cupcake cookbook to call their own. Enter gluten-free guru Elana Amsterdam, who has re-engineered the favored treat for today’s dietary needs. Her colorful collection showcases classics like Red Velvet Cupcakes and Vanilla Cupcakes and features creative concoctions like Ice Cream Cone Cupcakes and Cream-Filled Chocolate Cupcakes. These simple-to-make—and simply delicious—cupcakes rely on coconut and almond flours rather than the sometimes difficult-to-source gluten alternatives. Some of the recipes are even vegan and dairy-free, and none use refined sugar. With fifty cupcake recipes plus a variety of frostings to mix and match, Gluten-Free Cupcakes offers delightful cupcake alternatives—as tasty as their traditional counterparts—to anyone in need of a little cupcake fix. read more

CreateSpace Independent Publishing Platform

About the Book This book is for people who love to make desserts, want a healthier option to wheat flour and/or want a hint of coc...onut flavor in their favorite treats. Learn more about coconut flour in the Introduction section. Then get into the good stuff, a collection of dessert recipes featuring the health benefits of “coconut flour”. In the first section, there are cake & cupcake recipes. Secondly, you will find pie & cookie recipes followed by the third section of biscuit & donuts recipes. Fourth find ice-cream & pudding recipes. Then last, but certainly not least, comes the bar & candy recipes. Enjoy this collection of delicious coconut flour dessert recipes while knowing you are giving your body a great supply of fiber and protein. read more

Chang, Joanne/ Matheson, Christie (CON)

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a d...egree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker. read more

Fair Winds Press

Discover the Wonders of (Naturally Gluten-Free) Coconut Flour!Coconut flour is quickly becoming one of the most popular flours on ...the market today, and deservedly so. It contains no gluten and no grain, and is low in digestive carbs and high in fiber, making it a favorite among Paleo, gluten-free, grain-free, nut-free, and low-glycemic dieters. In addition to what coconut flour doesn't contain, what it does contain is just as impressive. Not only is it packed with protein, but it also contains four times more fiber than oat bran; just a few tablespoons provides you with between 25 to 50 percent of your daily required intake! Unlike gluten-free flour mixes, however, coconut flour may be used on its own and contains only one, all-natural ingredient coconut. Yet its pure, slightly sweet taste is subtle enough that even coconut haters won't be able to detect it, and it lends itself perfectly to baked goods, creating results far superior to many other gluten-free treats. One bite of light and moist coconut flour bread is sure to have you addicted!Inside, you'll learn how to bake wonderful muffins, cakes, cookies, savory bites and more with this amazing flour, which is now easy to find in most grocery stores and online. No fillers, additives, and gums here - just simple, all-natural treats such as:* Cheddar Biscuits * Skillet Cornbread * Chocolate Chip Scones * Spiced Pumpkin Bread * Carrot Cake * Chocolate Layer Cake * Red Velvet Cupcakes * Pesto Flatbread Pizza * Garlic-Cauliflower Breadsticks * Spinach Mushroom Feta Crêpes * Coconut Shrimp with Sweet Chili Dipping SauceAuthor and blogger Erica Kerwien ( will walk you through everything you need to know for using the flour with great results. You'll also find a handy icon guide for those recipes that are (or can be made) Paleo, grain-free, gluten-free, dairy-free, nut-free and more, so in no time you'll be whipping up new favorites that will please everyone (and every diet) at your table. read more

CreateSpace Independent Publishing Platform

About the Book This book contains recipes that use coconut flour. We will start with recipes for the most important meal of the da...y, breakfast. Chapter 1 introduces breakfast choices that will not only get your body started off on the right foot, but also taste delicious. The section purposely begins with pancakes, so you can experiment and test the liquid to flour ratio. With pancakes you can mix, test how it cooks and adjust accordingly. In Chapter 2 we will graduate to multi use breads, muffins and specialty loaves. You can incorporate coconut flour breads into sandwiches, wraps and tortillas using these foundational recipes. In Chapter 3 we will introduce you to ways to include coconut flour into savory entree dishes. See what surprising dishes have healthier alternatives. After dinner we will move on to cakes in Chapter 4. When it comes time for family and friends to celebrate, refined flour and sugar desserts will get the boot after giving these recipes a try. Create a healthier cake, without sacrificing taste. Last but not least, in Chapter 5 you will find flavorful delicious desserts with nutritious makings. read more

King Arthur Flour (COR)

Drawing on the same commitment to the home-baking community that has earned them hundreds of thousands of dedicated followers, the... bakers at King Arthur Flour guide you through hundreds of recipes, revealing the secrets to making your own mouthwatering cookies for any occasion. The bakers begin by singling out the "Nine Essential Cookies" and variations that reflect a variety of tastes, textures, and ingredients: browniessugar cookieschocolate chip cookiesshortbreadoatmeal cookiespeanut butter cookiesmolasses-ginger cookiesbiscottidecorated cookies here in one place.The King Arthur Flour Cookie Companion includes full chapters on drop cookies, roll-out cookies, shaped cookies, batter cookies, no-bake cookies, and bars and find a thorough overview of the essential ingredients of cookie baking, explaining the chemistry of flours and grains, leavens, sweeteners, fats, dairy products, flavorings, and the science of how these ingredients work and variations; measuring and weighing ingredients; even advice on high-altitude baking. Recipes are enhanced with sidebars providing hints, shortcuts, troubleshooting advice, and recipe lore. And each recipe is accompanied by a complete nutritional analysis. Illustrations throughout the book provide clear step-by-step instructions that take the mystery out of such baking terms as "creaming," "soft-ball stage," and "folding." Finally, a comprehensive illustrated chapter describes the essential line black & white illustrations. read more

Celebration Generation

How many times have you come across a gluten-free recipe claiming to be "just as good as the normal version!", only to find that t...he author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like?How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life?Most gluten-free recipes are developed by taking a "normal" recipe, and swapping in a simulated "all purpose" gluten-free flour... whether store bought, or a homemade version."Beyond Flour" takes a bit of a different approach: developing the recipe from scratch. Rather than just swapping out the flour for an "all purpose" mix, Marie Porter uses various alternative flours as individual ingredients - skillfully blending flavours, textures, and other properties unique to each flour - not making use of any kind of all-purpose flour mix. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal ... not just a "reasonable facsimile".    Think about it:- Fresh pasta! Yes, you can have ravioli again - Gyoza too!- Homemade "Chinese takeout", BETTER than the real thing!- Deep dish pizza that's crispy outside & tender inside... like pizza is SUPPOSED to be!- Chewy, delicious cookies that *everyone* will want to eat!- Never having to present a dish with an apology for it being Gluten-Free.- Indulging some of your deepest, darkest guilty pleasure cravings... safely and joyously!Make no mistake - this is NOT a healthy cookbook. You will find yourself gorging on foods that you thought would never cross your lips again. You'll probably gain some weight, and you'll definitely need to learn how to defend your gluten-free food from invasion by your non-GF friends and family. (Well, or make enough for everyone!) read more

Forkish, Ken/ Weiner, Alan (PHT)

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and p...izzas and a variety of schedules suited for the home baker.There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. read more

CreateSpace Independent Publishing Platform

* Gluten Free & Grain Free - Celiac & Paleo Friendly * Almond flour is a healthy and suitable substitute for other flours most recipes.For those of us watching our glycemic index, Not only is Almond Flour Gluten Free, it is also high in protein, low in carbohydrates and low in sugars. We have collected over 30 of the most delicious and best selling recipes from around the world. Enjoy! - Did You Know - Almond Flour has been shown to aid in lowering cholesterol and reduce the risk of many common diseases including Alzheimer's, diabetes and heart disease. Almond Flour is an excellent source of magnesium. Magnesium aids in the building and maintenance of bones and teeth, assists in the absorption of calcium and in maintaining proper muscle tone. Almond flour is a good source of copper. Copper is an essential mineral that acts as an antioxidant, maintaining healthy function and integrity of bones and tissues, protects nerves and helps the body process iron efficiently. Take a peek at the recipes you will find inside Almond Flour Coffee Cake Almond Flour Chicken Tenders Almond Flour Biscotti Almond Flour Veal Meatballs Almond Flour Tortillas Introduce Almond Flour into your diet today! Scroll Up & Grab Your Copy NOW! read more

Skyhorse Publishing

As a registered dietitian, diabetes educator, and blogger, Nicole Morrissey has created a wide variety of recipes for all types of... people and their diets. Her goal has always been to provide her clients and fans of her blog with light recipes and meal plans that will help them feel energized and healthy.Having worked with almond flour in her own kitchen, and having the credentials and knowledge to tout its impressive health benefits, Morrissey provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks in Prevention RD’s Cooking and Baking with Almond Flour. Recipes include: Honey-almond granola clusters Sesame and almond crusted salmon with cilantro chimichurri Pan-seared cod with dill aioli Green beans almondine Cranberry pumpkin bread Meyer lemon–raspberry cupcakes Key lime pie bites And more!Similar to her first cookbook, Prevention RD’s Everyday Healthy Cooking, Morrissey includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. read more

Sands, Brinna B./ King Arthur Flour (COR)

More than 100,000 copies sold! The King Arthur Flour Company celebrated its 200th anniversary―and its rich legacy of baking master...y―by publishing its very first cookbook, a complete guide to the baking arts as only King Arthur can do it. A classic, this collection of delicious and nutritious breads, pastries, and desserts is yours again in the original handy binder format. Now it’s easier than ever to arrange recipes to suit your needs and to set out individual recipes while you create. This book will be your most trusted reference to all the traditional favorites as well as an inexhaustible treasure trove of baking inspiration and ideas. Contents include:      • Introduction & History      • Pancakes & Popovers      • Quick Breads & Muffins      • Yeasted Breads & Rolls      • Cakes & Crumbles      • Cookies & Bars      • Pies & Pastries      • Pasta      • Whole Wheat      • Sourdough      • Fun for the Young      • Appendices & Index "[A] marvelous, straightforward baking manual. Packed with recipes. Destined to be a classic."―USA Today "Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade: A+."―The Cookbook Review. Black-and-white illustrations throughout read more

Medrich, Alice/ Klein, Maya (CON)

Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert ...queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for. read more

Chronicle Books

The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made... her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf. read more

Lebo, Kate/ Jordan, Rina (PHT)

Unlock the secret to baking the perfect crust, and everything else is easy as pie. Seattle literary and culinary darling Kate Lebo... shares her recipes for fifty perfect pies. Included are apple (of course), five ways with rhubarb, lemon chiffon, several blueberry pie variations, galettes, and more. Learn the tricks to making enviable baked goods and gluten-free crust while enjoying Kate Lebo's wonderfully humorous, thoughtful, and encouraging voice. In addition to recipes, Lebo invites readers to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods. When you have mastered the art, science and magic of creating the perfect pie in Pie School, everyone will want to be your friend. read more

Boyce, Kim/ Scattergood, Amy (CON)/ Bacon, Quentin (PHT)/ Silverton, Nancy (FRW)

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But... Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.   When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine read more

Thomas Dunne Books

The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a new cookbook with 90 delicious, enti...rely gluten-free bread recipes made from easy-to-find ingredients.With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zoë François have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy―even in beer and Scotch whiskey. But the thing they miss most? Bread.Based on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook―most of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway "Rye" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes―plus 100 black-and-white instructional photos and 40 gorgeous color images―the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day! read more

Reinhart, Peter/ Green, Paige (PHT)

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work,... The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.   Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups. read more

The Countryman Press (COR)

The trusted companion of scores of home bakers is finally available in paperback!Originally Published ten years ago - and shortly ...thereafter honored as the James Beard Foundation's Cookbook of the Year (2003) - this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy and foolproof recipes, from yeast breads and sourdoughs to trendy flatbreads and crackers to family favorites such as pancakes and waffles. Leading you through the steps of leavening, mixing, proofing, and kneading through shaping and baking, the experts at King Arthur Flour also include their best fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The Baker's Companion, a kind of culmination of generations of loving work, brings you more than 350 recipes that teach you which ingredients work together as well as which don't and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen.You'll get a complete overview of ingredients in chapters on flours, sweeteners, leaveners, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from pros at King Arthur Four. Two 8 Page Color Inserts. Illustrations throughout read more

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