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

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 of Joy of Cooking and JoyOfCooking“Alanna is such a gifted baker, recipe writer and food photographer. And the best news? With these gorgeous gluten-free recipes created by a former pastry chef, I can! I’ll be baking these treats with delight.”Shauna James Ahern, author of Gluten-Free Girl Every Day and GlutenFreeGirl“Like alternative baking pioneers Kim Boyce and Alice Medrich, Alanna Taylor-Tobin shows that treats baked with off-the-beaten-path flours aren’t just a boon for the gluten free, but taste richer, more distinctive and often just plain better, too.”Kristen Miglore, author of Food5

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 bakinglet’s reinvent dessert.. 100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free FloursDiscover a Unique Palette of Textures, Tastes and Fragrances You Never Knew ExistedHave 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

Creative and delicious gf desserts, accessible and enjoyable for all Alanna has produced an utterly gorgeous (no surprise) cookbook on baking with alternative (gluten-free) flours. I follow the Bojon Gourmet, so I was expecting jaw-dropping photographs, meticulously crafted recipes, easy-to-follow instructions, and tasty results. That's exactly what I got.In a slight departure from what feels like normal, the discussion of each individual gluten-free flour, where to find it, what brand Alanna tested her recipes with, how to store it, how to use it, and it's nutritional impact is at the back of the book. The cookbook jumps quickly into recipes after a brief intro and . "Perfect" according to Valentina. This has become my Baking Bible. Even if I don't use butter, I've been able to cook from it, since it also teaches how to bake : it's not just a cookbook you need to follow step by step. The recipes are amazing by the way, the photos are stunning and she is so precise you won't have any doubt or missing detail while baking.. It is a very pretty though. I guess there wasn't enough info when I ordered this. It seems every recipe I have looked at uses dairy. It's just Gluten free. Bummer, I will have to give it away. It is a very pretty though.

. Alanna Taylor-Tobin is a classically trained pastry chef and founder of the popular recipe website The Bojon Gourmet. Her recipes, food styling and photography have been featured in the New York Times, Food and Wine, Food52, The Huffington Post, GFF: Gluten-Free Forever Magazine and

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