Experiment With Banana and Corn Flours For Dessert

Amy Cavanaugh

The rise of alternative flours has been a boon to pastry chefs—not only do the flours open up possibilities for making gluten-free desserts, they also offer access to new flavors and textures in cookies, cakes, and other baked goods.

“Alternative grains are really flavorful,” says Alex Manley, director of baking for Austin’s McGuire Moorman Hospitality, which includes the restaurants Josephine...