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Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris Nathaniel Doboin
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Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris
Nathaniel Doboin
In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour–based breads and baked goods.
192 pages, Color illustrations throughout
