25% of proceeds of the sale of this book go to No Hungry Kid.
Just in time for cooking and gift-giving season, our pal and contributor, classically trained pasty chef Alanna Taylor-Tobin, debuts our favorite new GF baking book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
If you’ve tried her chestnut flour recipes in our current (Fall 2016) issue, you have an idea of just how delicious her exploration of alternative flours can be. If you haven’t, trust us: hers are the desserts you want to bring, gift, hoard, and worship whether you’re gluten-free or not. From pies to tarts to cakes, including dairy-free options, they’re truly that good–and they’re accompanied by equally drool-enducing photos.
For the bakers in your life, this is the perfect gift. And this is the only place online where you can order copies signed by Alanna!