Uber-chef Thomas Keller (of the French Laundry in California, and Per Se in New York) now is in the gluten-free flour business with chef Lena Kwak, who developed the stuff - a blend of flours of white and brown rice, tapioca and potatoes, plus potato starch, cornstarch and milk powder - for pastries in the Laundry. Interesting: here.
Wednesday, September 7, 2011
Gluten-free... flour?
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1 comments:
Chef Gabrielle Grigolon of Luce fame...uses it too. In a BUNCH of dishes. He wife suffers from Celiac disease and through that...it became a challenge that he embraced!!
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