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. 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, pissaladi鋨es, muffins, and chouquettes--all made from rice and other naturally gluten-free flours.
With a preface by Alain Ducasse, Flours, Breads & More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, looking at a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy. Flours, Breads & More explores the ins and outs of making bread, then shares 40 sweet and savory recipes--from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons--which includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads & More gives you permission to indulge.外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
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