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Flavor Flours with Alice Medrich
September 15, 2018 @ 2:00 pm - 5:00 pm
Set aside your all-purpose gluten free flour blend for a minute! This class will introduce you to baking—cakes, cookies, and tarts—with individual, flavorful non-wheat flours, including rice flour, corn flour, buckwheat flour, oat flour and teff. This game changing approach—with very simple recipes— introduces a world of new desserts for the home baker with compelling ideas and inspiration for the professional. Alice’s book, Gluten Free Flavor Flours was the James Beard Best Baking Book (2015) and appeared on New York Magazine’s list of Best Baking Books, according to pastry chefs and professional bakers, in 2018.
To introduce this unique approach to non-wheat baking, the class will begin with a simple tasting of 5 sponge cakes—each made with a single non-wheat flour.
Orange Blossom Corn Flour Chiffon Cake with Shredded Halvah and Strawberries
Yogurt Tart with oat flour crust, garnished with dates, pomegranate seeds, and pistachios
Coconut Chocolate Tartlets
You do not need to be gluten free to enjoy these desserts.
Beginners and professionals welcome. This will be a demonstration class.
Author, chocolate chef, and teacher, ALICE MEDRICH has won more James Beard and IACP cookbook-of-the-year and best-in-category awards than any other author. Her most recent book,Gluten Free Flavor Flours: A New Way to Bake with Non-wheat Flours— a ground breaking approach to gluten-free baking— won the James Beard best Baking Book in 2015.
Alice is credited with popularizing chocolate truffles in the United States and introducing the “American Chocolate Truffle” at her influential dessert shop, Cocolat, in the l970s. Since leaving the retail world, Alice devotes her time to writing, teaching, and consulting. She is a regular columnist on Food52.com and has a video class on Craftsy.com. Follow Alice on Twitter @AliceMedrich and Instagram @alicemedrich.