Photo credit to Annelies Zijderveld
Bake Ahead & Share with Alice Medrich:
Gluten-Free Flavor Flours
Please join us for a special bake-ahead event with Baker's Dozen original member Alice Medrich, as she shares insights from her book, Gluten-Free Flavor Flours.
Alice will guide us through sponge cake and chiffon cake recipes that beautifully illustrate how different flours can transform the very same recipe. Simple yet exciting, these bakes are a wonderful way to see, taste, and feel the effects of alternative flours in fine baking.
Here's how it works: Before the event, choose one of Alice's featured recipes and bake it using a gluten-free flour of your choice. Bring your finished cake to the event, where we'll explore the remarkable range of flour options available today and discover how each one shapes the finished bake.
During the program, Alice will also discuss her book, her latest projects, and the inspiration behind her work. We'll wrap up with a lively tasting and discussion as participants compare notes, share their results, and celebrate the creativity and delicious possibilities of baking with flavor flours.
Please note: Just bake the cake — no fillings, buttercreams, or pralines necessary!
Some tips on flour: Alice recommends Bob's Red Mill, widely available in stores and online. For the sponge and chiffon cakes, Authentic Foods' white and brown rice flours (available online) are especially lovely — they're more finely milled and produce beautiful results. Specialty flours can also be found at Monterey Market, Berkeley Bowl, Whole Foods, and Rainbow Grocery.
Click here for all recipes to select from
About Alice Medrich
Author of ten cookbooks and one of the original members of the Bakers Dozen, Alice Medrich is a self-taught pastry chef and chocolatier and a five-time James Beard Award-winning cookbook author. She is credited with popularizing chocolate truffles in the United States at her influential dessert shop, Cocolat, in the l970s and has continued to influence established and new chocolate makers and pastry chefs. Her most recent book, Gluten-Free Flavor Flours established a new way to think about baking with non-wheat flours for gluten-free and curious omnivores (eaters and bakers) alike. After a career spanning nearly 50 years, Alice currently works with visionary local and international start-ups, creating innovative recipes and plant-based products with upcycled ingredients. Alice lives in Berkeley. California.
