Alternative Baker: Reinventing Dessert with Gluten-Free - download pdf or read online

By Alanna Taylor-Tobin

AN IACP AWARD-WINNING COOKBOOK

100+ Recipes that includes Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and different Gluten-Free Flours

Discover a special Palette of Textures, Tastes and Fragrances You by no means Knew Existed

Have you indulged in a golden corn flour biscuit that tastes like sunshine, or skilled the earthy sweetness of chestnut flour? do you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? put aside your bland all-purpose flour to have fun the compelling flavors of a wide range of nut- and grain-based replacement flours which are choked with taste and are best for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that definitely soften on your mouth, writer Alanna Taylor-Tobin bargains greater than a hundred healthy treats using simply obtainable replacement grains and flours for each flavor and baking level.

Now let’s get baking—let’s reinvent dessert.

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