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Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours
Alanna Taylor-Tobin
€ 26.99
€ 24.45
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Description for Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours
Paperback. While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavour to desserts. Num Pages: 192 pages, 80 colour photographs. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 207 x 230 x 22. Weight in Grams: 856.
While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavour to desserts. Recipes oust hard-to-find gums, such as guar and xanthan, and minimize starches, such as corn, tapioca and potato. Alternative Baker highlights lesser-known flours such as millet, oat, buckwheat, chestnut, sorghum and mesquite. These flours provide recipe with superior texture, flavour and nutritional value to boot. Alternative Baker feature fruit-based recipes that range from breakfast breads to pies, tarts, crisps, cobblers, cakes, custards and ... Read more
While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavour to desserts. Recipes oust hard-to-find gums, such as guar and xanthan, and minimize starches, such as corn, tapioca and potato. Alternative Baker highlights lesser-known flours such as millet, oat, buckwheat, chestnut, sorghum and mesquite. These flours provide recipe with superior texture, flavour and nutritional value to boot. Alternative Baker feature fruit-based recipes that range from breakfast breads to pies, tarts, crisps, cobblers, cakes, custards and ... Read more
Product Details
Format
Paperback
Publication date
2016
Publisher
Page Street Publishing
Condition
New
Number of Pages
256
Place of Publication
Essex, United States
ISBN
9781624142031
SKU
V9781624142031
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About 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. She blogs at The Bojon Gourmet (http://www.bojongourmet.com), which receives 140,000 page views per month. Her work has been featured in countless small web and print publications as well as Food52, The Huffington Post, Williams Sonoma, ... Read more
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