Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris

Nathaniel Doboin and Thomas Teffri-Chambelland have invented new techniques for making alternative flour-based breads and baked goods at Chambelland, a Paris-based gluten-free bakery. The book includes 40 sweet and savory recipes, five recipes from starred chefs, and an exploration of the tradition of bread, from a universal recipe to the art of slicing.

Format: Hardback
Length: 192 pages
Publication date: 28 April 2022
Publisher: Abrams

In the realm of breadmaking, rice flour often falls short of being the preferred choice, particularly when it comes to achieving desired volume and texture. It is believed that only wheat flours allow bakers to attain the perfect crust thickness and crumb softness. However, a daring duo has challenged this conventional wisdom by inventing innovative methods to create a delectable array of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland, the proprietors of Chambelland, a renowned gluten-free bakery in Paris, proudly showcase these techniques at their establishment. Here, square loaves and flatbreads take center stage, surpassing the classic French baguette in popularity. Chambelland offers an exclusive menu featuring a diverse range of breads, biscuits, and pastries, including focaccias, pissaladières, muffins, and chouquettes, all made from rice and other naturally gluten-free flours. Authored by Alain Ducasse, Flours, Breads, and More serves as a tribute to this bakery and its groundbreaking approach to baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also delves into a significant aspect of the Paris bakery: sourcing. To ensure a continuous supply of gluten-free flour, Teffri-Chambelland and Doboin established their own mill, nestled in the picturesque Alpes-de-Haute-Provence region. The rice grains used in their breadmaking are sourced from organic paddy fields in Italy, ensuring the highest quality and purity. Flours, Breads, and More takes readers on a journey into the world of breadmaking, providing a comprehensive guide to the process. It then shares an impressive collection of 40 sweet and savory recipes, ranging from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons. Additionally, the book features five recipes from renowned chefs who serve Chambelland bread in their restaurants, adding an extra layer of culinary excellence. This cookbook not only caters to the well-being and enjoyment of eaters but also emphasizes the importance of baking with ingredients that are kind to bakers. The vibrant and full-color photographs throughout the book further enhance the appeal and temptation of these delectable creations.

Weight: 786g
Dimension: 198 x 262 x 20 (mm)
ISBN-13: 9781419761058