"Alanna has rescued gluten-free baking from the pasty, gritty clutches of white rice flour! Her recipes have a pastry chef 's sensibility, but they overflow with the generosity and warmth of home baking. This book will make you run to the pantry to see what you can bake first, whether you happen to be gluten free or not."
--Megan Scott and John Becker, bestselling authors of Joy of Cooking and JoyOfCooking.com
"Alanna is such a gifted baker, recipe writer and food photographer. For gluten-free eaters who love to bake, this cookbook is a must."
--Dana Shultz, author of Minimalist Baker's Everyday Cooking and MinimalistBaker.com
"I want to eat everything in Alanna Taylor-Tobin's beautiful book, Alternative Baker. And the best news? With these gorgeous gluten-free recipes created by a former pastry chef, I can! I'll be baking these treats with delight."
--Shauna James Ahern, author of Gluten-Free Girl Every Day and GlutenFreeGirl.com
"Like alternative baking pioneers Kim Boyce and Alice Medrich, Alanna Taylor-Tobin shows that treats baked with off-the-beaten-path flours aren't just a boon for the gluten free, but taste richer, more distinctive and often just plain better, too."
--Kristen Miglore, author of Food52 Genius Recipes and Creative Director of Food52.com