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.
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Emma Laperruque: What do you like about baking with brown rice flour?