Alternative Baker Reinventing Dessert ith Gluten-Free Grains and Flours [Paperback]

AN IACP AWARD-WINNING COOKBOOK

100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours

Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed

Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level.

Now lets get bakinglets reinvent dessert.

Alanna has rescued gluten-free baking from the pasty, gritty clutches of white rice flour! Her recipes have a pastry chef s sensibility, but they overflow with the generosity and warmth of home baking. This book will make you run to the pantry to see what you can bake first, whether you happen to be gluten free or not.
Megan Scott and John Becker, bestselling authors ofJoy of Cookingand JoyOfCooking.com

Alanna is such a gifted baker, recipe writer and food photographer. For gluten-free eaters who love to bake, this cookbook is a must.
Dana Shultz, author ofMinimalist Bakers Everyday Cookingand MinimalistBaker.com

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