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 different 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 a good time the compelling flavors of a big selection of nut- and grain-based substitute flours which are choked with style and are best for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that certainly soften on your mouth, writer Alanna Taylor-Tobin deals greater than a hundred healthy treats using simply available substitute grains and flours for each flavor and baking level.
Now let’s get baking—let’s reinvent dessert.
Read or Download Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours PDF
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Extra info for Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours
Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-Tobin