heritage grains

Great show at GrFlavor Flourseen Building Supply last night with Eric and Denyce Rusch of Breadtopia.  We consumed terrific red fife bread and cookies.  Thanks to both of them, and our sponsors GBS and Everybody's Whole Foods.  You can hear part of the discussion in the second half of the show on our "Iowa Cooks" segment.

The first half of the show features Alice Medritch, author of the new and highly-acclaimed book, Flavor Flours.  Join us.  Here is what Alice wrote to me about her book:

"The book is about new ingredients and a whole new approach to what people insist on calling Gluten Free, and I want to discuss why that is so, and what the advantage is of not thinking about these flours as merely substitutes.  This book is about broadening horizons and new tastes and textures.  The recipes are mostly quite easy, of course I have advice about how to best to succeed with the recipes, but there is not rocket science involved."  This is going to be a fascinating look into what up, until now, would be considered baking outside the box.