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Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Recent Reviews

Molasses Spice Cookies reviewed by jenncc

9th December 2016

This is a variation of the authors Classic Ginger cookie (I originally wrote my review there). I loved the dough - spicy and fairly easy to work with (helpful to keep hands damp with water while rolling). The baked cookie however spread A LOT even after...
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Chestnut and Pine Nut Shortbread reviewed by jenncc

9th December 2016

Made these with pecans and was quite satisfied - the NEXT day as the flavor and texture was much improved after a night in the cookie jar. I fiddled with this recipe a bit in that I pressed my dough into an 8 inch pyrex (simply for better/easier shaping),...
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Classic Ginger Cookies reviewed by jenncc

9th December 2016

I made the Molasses Spice variation of these cookies. I loved the dough - spicy and fairly easy to work with (helpful to keep hands damp with water while rolling). The baked cookie however spread A LOT even after 3 hours in the fridge and the rolled...
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Chocolate Chip Cookies reviewed by jenncc

8th November 2016

These were crispy on the outside and soft in the middle. Not exactly as chewy as I like but the flavor and texture was pretty good. I made 1/2 the dough into chocolate chip and 1/2 for the Pecan Spice Cookies variation. I loved the spice version. ...
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