An inspiring book for confident bakers,
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This review is from: Good to the Grain: Baking with Whole-Grain Flours (Hardcover)
First thing to say is that this is not a gluten-free baking book, but aims to introduce a range of unusual flours in a way that makes it easy to incorporate them in everyday baking. Kim Boyce is clearly a talented pastry chef, and has taken great time and care to develop the recipes, and to match the flavours of the flours to the recipes they are used in. The instructions are very precise and detailed, and provides helpful reassurance by describing what the texture should be like at various stages of the recipe.
This is an American book, so you will have to deal with cups, but there are many online converters that can help with this.
I think the recipes themselves are stunning, and those I have tried have worked very well. There aren't photos for every recipe, but there are a large number through the book, and the photography is beautiful.
It may be difficult to obtain some of the flours she uses, but you can easily start with the wholewheat and rye flour chapters, as well as the jam and compote recipes. The other flours she covers are amaranth, barley, buckwheat, corn flour (not to be confused with the cornflour used for thickening sauces - this is whole ground corn), kamut, oat, quinoa, spelt, and teff flours.
If you're fed up with baking books that just have cupcakes, layer cakes and brownies, this will give a whole new dimension to your baking.