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

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Have 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 ...

Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours 2016, Page Street Publishing, New York

ISBN-13: 9781624142031

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