Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), explores healthier baking, discussing 30 types of flours, and 17 types of sugars. She also includes substitution guides for a lowering glycemic index, as well as vegan substitutes for milk, yogurts, creams and fats.

I spoke with Le Pape from her home in Venice. She told me that about 10 years ago she realized the future of pastry would require it to be healthier. She set about to find ways to create pastries using healthier ingredients.

Her book’s long list of alternatives to wheat flour fascinated me. In all my years of baking, I never employed most of these options. I knew about almond flo

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