Once again, Marie Porter takes a smart, scientific, and creative approach to creating ridiculously delicious gluten-free recipes...
If you've been around Kickstarter for a while, you may remember the following:
"How many times have you come across a gluten-free recipe claiming to be 'just as good as the normal version!', only to find that the author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like?
How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life?
Most gluten-free recipes are developed by taking a "normal" recipe, and attempting to come up with the perfect balance of alternative flours to substitute for the full gluten flour in that original recipe.
I take a bit of a different approach: developing the recipe from scratch, throwing the original methods out the window. Rather than just swapping out the flour for an "all purpose" mix, I look at the various flours as individual ingredients– skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”.
... it was the premise behind my first gluten-free cookbook, "Beyond-Flour: A Fresh Approach to Gluten-Free Cooking and Baking".
It successfully funded, was successfully published (on time!), and has been receiving rave reviews.
... and now, it's time for a sequel!
My favourite part of developing Beyond Flour was the discovery that the use of alternative flours in desserts, particularly, can produce even BETTER results than normal, wheat flour recipes.
For example. I can't imagine baking regular cookies again - the gluten-free flour blends just bring better flavour and texture to cookies, when combined properly. More nutrition, too! My non-gluten-free husband says that the gluten-free calzones completely ruined him for the “real” thing - and he requests the gluten-free version often!
In Beyond Flour, I conquered some pretty lofty goals:
- Proper perogies.. Not only tasty and very accurate, but with dough that behaves itself!
- Fig Newtons that have great texture and taste BETTER than the real thing.
- Pita bread... that ended up tasting exactly like Jimmy John’s bread!
- Choux pastry that is completely indiscernible from the “real” thing. Cream puffs! Gougeres!
- Tortillas that behave like tortillas should!
- Homemade PopTarts, much better than the source material.
This time around, I'm going for the "big two" - BAGELS and PRETZELS!
I give it about a 75-80% chance that they'll make it into Beyond Flour 2. I am so close, but am being extremely picky. In my mind, they need to be good at room temperature, and not require toasting.
The thing is, flour is only one ingredient. Recipes aren’t about one ingredient, they’re about how multiple ingredients AND techniques work together to create a whole. To merely swap out the flour for a set of alternate flours is to ignore all of the ways supporting ingredients - and techniques - can be utilized to create something that you actually want to eat, rather than a mediocre facsimile of what you REALLY want.
The recipes in the book have been developed from the ground up, rather than merely swapping out flour in existing recipes. In some cases, they end up reading and working up fairly close to a “normal” version of the recipe. In others, I’ve had to get creative with the choices and preparation techniques of the ingredients, yielding recipes that don’t look anything like they “should”. In all cases, though... it’s all about the final product. The food that you will make from the recipes contained in this book will be good food, on its own. You will not need to qualify any compliments with “... for a gluten free dish”.
Every gluten-free flour out there has unique characteristics - protein content, flavour, elasticity, structure, absorption. In my opinion, attempting to combine to just duplicate regular, all purpose flour would do disservice to your final dish.
While all purpose wheat flour is a good, easy catch-all, there are many things that alternate flours do better. When used properly, some will bake up with a crispier texture. Some yield a flakier texture, while others are better at holding moisture in a dish than wheat flour. Many taste better than regular flour, and those flavours work well as individual ingredients, actually adding to the final flavour of the dish. For that reason, some flours work best in savoury dishes, and should be left out of dessert recipes.
As with all cooking, it’s all about balancing flavours and other properties... and proportion.
Additionally, most alternate flours are actually more nutritious than wheat flour - For example, oat flour is heart healthy (Though we don't use it in many recipes, due to some having issues with it!). Other alternate flours are high in protein, or have more vitamins, etc.
As with "Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking", the recipes for "Beyond Flour 2" will be tested exclusively on people who are NOT following a gluten-free lifestyle. This was done to allow for the purest comparison to "normal", gluten-full recipes, and hey - it worked!
... and - as with "Beyond Flour" - this will similarly NOT be a healthy cookbook.
You will once again find yourself gorging on foods that you thought would never cross your lips again. Imagine indulging more of your deepest, darkest guilty pleasure cravings... safely and joyously! You'll probably gain some weight, and you'll definitely still need to defend your gluten-free food from invasion by your non-GF friends and family. (Well, or make enough for everyone!)
What it will be is fun, and the recipes will be easy to cook/bake.
Beyond Flour 2 will include at least 50 recipes, and feature gorgeous full colour photography for each recipe. Measurements are provided in both US and metric units. More recipes may be available as stretch goals, though :)
If funded, we are aiming for an official release date in early November, 2016, with an EARLY shipping date for Kickstarter backers in early October, 2016.Backers will also be receiving their copies at approximately 20% off the cover price.
The book will be distributed through Ingram, and will be available through all major online booksellers.
What People Have Been Saying About Our FIRST Kickstarter project, "Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking":
"I just got your update on the second book! I'm so incredibly excited! The first one has been a source of life, love, tears, and emotional eating over the past couple years. THANK YOU! I will definitely be backing that next kickstarter campaign right away." - T.W. Turner
"I really like the personal comments you put with the recipes. Makes me feel kind of like we met somewhere and started talking recipes :oD. I'll leave a review on Amazon after we try a few - THANK YOU!" - C. Burch
"Flipping through the book I saw a recipe for toaster pastries and that was the first thing I made. I did it just for fun. But when I bit into it, after not having one for over a decade, I started crying. I can't even express what a gift Marie has given me. All these things I had written off - like ravioli and biscuits and pita bread - I have it all back now. And the taste and texture and AFTER TASTE are perfect. Not pretty good or not too bad ... dead on." - C Schulz
"I've been thumbing through gluten free cookbooks for over a year trying to find one that really tries to convey an understanding of the base ingredients rather than always starting with "gluten free flour mix". As an aspie myself, it shouldn't surprise me that your book is just what I was looking for." - R. Ray
"I saw this on the kickstarter and have been madly drooling for it to arrive for a long time. And then I started making things out of it. OMFG! Buy this book. Make her write more. You'll thank me for it." - Amazon User
For more reviews of "Beyond Flour", head on over to Amazon to read some reviews, HERE.
Excited for the cookbook? Great!
After backing, please be sure to subscribe to our Celebration Generation Blog, and follow us on Twitter, and Facebook for recipes (some gluten-free, some not), updates, general geeking out, and the odd rant :)Looks like the time has come to
Looks like the time has come to announce some stretch goals!
$15,000 - I'll add 10 more recipes to the book. That's right, 20% more recipes!
$20,000 - I'll add 5 more recipes to the book (In addition to the 10 from the $15,000 stretch goal, of course!)
Risks and challenges
As a seasoned recipe developer/author/publisher, most potential risks are things that I've worked out, long ago.
More than half of recipes for this book have already been perfected and photographed- Everything you see on this campaign is from Beyond Flour 2, and did not appear in the first book.
I have a photographer, publisher, and distribution in place already, along with my 12 other titles. This is a well oiled machine, at this point!
As far as Kickstarter-specific risks go, this is my fourth project. The first funded successfully, and I delivered the books ~2 weeks EARLIER than my projected deadline. It's been well received, too!
(The second project was well on its way to funding, when I had to cancel it due to circumstances beyond my control.) My third project successfully funded and is on track for an on-time release.Learn about accountability on Kickstarter
- (60 days)