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


Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours Author Alanna Taylor-Tobin
ISBN-10 1624142036
ISBN-13 9781624142031
Year 2016-09-13
Pages 272
Language English
Publisher Page Street Publishing
Download Link Click Here


AN IACP AWARD WINNING COOKBOOK100 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 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 lets get bakinglets reinvent dessert

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