If you’ve considered experimenting with alternative flours in your prepared foods, now is a good time.
Increasingly people with dietary concerns are choosing 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 density and texture so it may take some trial and error to get the right mix.
• Rye and Chickpea Flour Crostata with Fontina, Dried Figs, Caramelized Onions and Prosciutto
