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Cook this: Baked buckwheat pancake with berry compote from Mother Grains
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Cook this: Baked buckwheat pancake with berry compote from Mother Grains
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Brown Rice Flour Is Baking Magic Food52 12 hrs ago
In
Mother Grains, Roxana Jullapat baker and co-owner of Friends & Family in Los Angeles shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught my eye the most, with its gooey peach cobbler and sticky banoffee pie (both excerpted below, oh yes). Today, pour yourself a cup of tea and hang out with Roxana to learn what makes brown rice flour such an invaluable ingredient. Then get baking.
Q&A With Roxana
Emma Laperruque: What do you like about baking with brown rice flour?
Related Hearing Roxana Jullapat talk about grains is hypnotic, and reading her recipes makes you want to go out, buy some sorghum, and start baking.
Jullapat, head baker and co-owner of Friends & Family bakery in Los Angeles, works with regional farmers and millers to source what she calls the eight “mother grains” barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat and integrates them into everything she serves.
In her new book,
Mother Grains: Recipes for the Grain Revolution, Jullapat takes readers by the hand and leads them into the sublime world of the grains she loves, combining history, lush description, and a whimsical list of recipes ranging from Blueberry Blue Cornmeal Scones to Figgy and Purple Barley Cake and Chocolate Dynamite Cookies (with rye).
Listen 15 min MORE A recipe for buckwheat crepes is featured in “Mother Grains: Recipes for the Grain Revolution.” Photo by Kristin Teig.
At the bakery and cafe Friends and Family near Little Armenia, you can find all sorts of delicious pastries, usually with a little twist. There are the sonora wheat croissants, banana bread and pancakes made with buckwheat flour, and rye flour chocolate chip cookies.
Roxana Jullapat runs the bakery. She worked under Nancy Silverton at Campanile, then as pastry chef at Lucques and A.O.C.
After those jobs, she discovered a passion for baking with ancient grains, which include barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat. Now she s out with a new cookbook called “Mother Grains: Recipes for the Grain Revolution.”
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