Knowledge Base > Fran Costigan - Refreshing Fruit Desserts
Fran Costigan - Refreshing Fruit Desserts
This event was on
Tuesday, July 16, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enticing, interactive presentation in which she will explore the vibrant world of summer fruit desserts! From juicy b… Read More.
Question:
In making a cobbler, I used rye, oat and a little almond flour...it came out very heavy. The recipe called for white flour which I find boring....are these "heavy" flours?
— Suzanne Lyons
Answer:
They're not necessarily heavy. I would use more oat, more almond, less rye. It's really the recipe. And they're not necessarily used one for one with white flour. I think by white flour you mean a purpose Flour. Yeah, it, you know, sometimes you make something, it doesn't come out right, it's the recipe.
