I
f you've considered experimenting with alternative flours in your prepared
foods, now is a good time. Increasingly, people with dietary concerns are choos-
ing products made with spelt, quinoa, teff, and brown rice flour, but substituting
different flours, even those with gluten, takes practice. Some can be replaced in
equal amounts for wheat flour but, with an alternative grain, naturally you would
expect the results to taste differently. The substitution may also change the den-
sity and texture so it may take some trial and error to get the right mix. Joanna
Pruess has created three dishes featuring alternative
flours, including this chickpea flour crostata, that can
expand your wheat-free offerings. Find the recipes at
specialtyfood.com/alternativeflour.
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI
prepared food focus
Alternative Flour Power
@
FIND 3
RECIPES
ONLINE
30 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
