With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery

In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour–based breads and baked goods. Nathaniel

Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland,

a Paris-based gluten-free bakery. There, square loaves and flat breads

triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries―including focaccias, pissaladières, muffins, and chouquettes―all made from rice and other naturally gluten-free flours. With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking.

本书介绍了40种甜味和咸味的无麸质食谱，赞颂面包制作，和一家创新的巴黎面包店。

在面包制作中，粘米粉不是理想的材料，特别是在涉及到体积和质地时。据称，只有小麦粉才能让面包师获得恰到好处的面包皮厚度和面包屑柔软度。然而，一个善于思考的二人组已经打破了这一规则，发明了新的技术，用替代面粉制作一系列美味的面包和烘焙食品。纳撒尼尔·多布恩（Nathaniel Doboin）和托马斯·特夫里·尚贝兰（Thomas Teffri-Chambelland）在位于巴黎的无麸质面包店尚贝兰（Chambelland）展示了这些技术。在那里，方形面包和扁平面包战胜了经典的法国长棍面包。尚贝兰面包店提供了一个独特的菜单，包括各种面包、饼干和糕点，如意大利面包focaccias、法式“披萨”pissaladières、松饼和糖块泡芙chouquettes，所有这些都是由大米和其他天然无麸质面粉制成的。阿兰·杜卡斯（Alain Ducasse）为本书作了序，赞美了这家面包店及其创新的烘焙方式。