Alternative Baker by Alanna Taylor-Tobin is a gluten-free baking cookbook that celebrates the lesser-known flours such as millet, oat, buckwheat, chestnut, sorghum and mesquite.
While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book explores the wide array of grains, nuts and seeds that add unique texture and flavour to desserts.
Alternative Baker features fruit-based recipes that range from breakfast breads to pies, tarts, crisps, cobblers, cakes, custards and small treats like cookies and bars.
Author Alanna Taylor-Tobin is a classically trained pastry chef who has been developing recipes and techniques for her own gluten sensitivity for more than a decade. She has a deep passion for using alternative, unrefined flours, sweeteners and organic produce.
Paperback
256 pages
Published in 2016 by St Martin's Press
Written by Alanna Taylor-Tobin
Alanna Taylor-Tobin is a classically trained pastry chef with experience as a professional cook, baker and pastry chef, recipe developer, food photographer, writer and blogger. Alanna lives in San Francisco, California.
