Description

Book Synopsis
With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery.

In breadmaking, 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. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring a range of breads, biscuits, and pastries—including focaccias, pissaladières, muffins, and chouquettes—all made from rice and other naturally gluten-free flours.

With a preface by Alain Ducasse, Gluten-Free Baking

GlutenFree Baking Recipes from the Famed

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    A Hardback by Nathaniel Doboin, Thomas Teffri-Chambelland

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      Publisher: Abrams
      Publication Date: Publication Date: 28/04/2022
      ISBN13: 9781419761058, 978-1419761058
      ISBN10: 1419761056

      Description

      Book Synopsis
      With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery.

      In breadmaking, 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. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring a range of breads, biscuits, and pastries—including focaccias, pissaladières, muffins, and chouquettes—all made from rice and other naturally gluten-free flours.

      With a preface by Alain Ducasse, Gluten-Free Baking

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