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    Why It's Time to Pay Attention to Alternative Flours

    Click here to flip through this issue

    Recent Issues Check out other past issues

    • The January/February 2023 issue
    • The November/December 2022 issue
    • The September/October 2022 issue
    • The July/August 2022 issue
    • The May/June 2022 Issue
    • The March/April 2022 Issue
    • Bakers Share Their Favorite Ways to Use Alternative Flours

    • Tapioca Improves the Texture and Moisture in Baked Goods

    • Go Deeper Into Alternative Flour Baking and Cooking with These Books

    • These Are the 8 Alternative Flours You Need to Know

    • Greg Wade Embraces Sustainably Farmed Alternative Grains at Publican Quality Bread

    • Try Insect Flour For a Protein-Rich Flour Source

    • Alex Bois Celebrates Regional Grains at Philadelphia's Lost Bread Co.

    • Austin's Alex Manley Taps Into Alternative Grains

    Recipes from this issue See all the recipes from the current issue

    • Burnt-Barley Baguettes

    • Pão de Queijo (Brazilian Cheese Bread)

    • Humitas

    • Experiment With Banana and Corn Flours For Dessert

    • These Chefs Have Perfected the Art of Wheat-Free Pizza Crusts

    • Chickpea Flour Lets Chefs Cook Across Cultures

    • Bake Up Breakfast with Benne Seed And Coffee Cherry Flours

    • Alt-Flour Pastas Skip Gluten But Add Flavor

    • Upgrade Your Breadbasket With Unexpected Flours

    • Bakers Draw on a Variety of Flours for Central American Breads

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