Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by by Alanna Taylor-Tobin

Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-Tobin 


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 let’s get baking?let’s reinvent dessert.

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Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours
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