White flour and sugar are a given in traditional baking. In rich contrast, using alternative flours and sweeteners such as nutty-tasting buckwheat and toffee-scented coconut sugar creates an entirely different sensory spectrum. The accomplished pastry chef uses whole-grain flours and other unrefined products in her baking for one reason: taste. Whether using maple syrup or muscovado, it’s important to recognize that natural sugar is still sugar, Inman says. “That’s the same as what I like to do with my whole-grain flours and less refined sugars.

Source: National Post May 10, 2018 12:56 UTC