Go Deeper Into Alternative Flour Baking and Cooking with These Books

Liz Grossman

In Alternative Baker, Alanna Taylor-Tobin divides the flours used in her gluten-free pies, tarts, pancakes, scones, custards, cookies, and more into categories based on their flavor profiles: neutral, earthy, and grassy. Within those categories, she delves deeper into their textures, health properties, uses, and inherent flavor notes like buttery almond flour and tropical coconut flour...