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Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by [Taylor-Tobin, Alanna]
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Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours Kindle Edition


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Length: 272 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Product description

Product Description

AN IACP AWARD-WINNING COOKBOOK

100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours

Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed

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 melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level.

Now let’s get baking—let’s reinvent dessert.


Product details

  • Format: Kindle Edition
  • File Size: 83602 KB
  • Print Length: 272 pages
  • Publisher: Page Street Publishing (13 September 2016)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B0151U7W6S
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #316,254 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.8 out of 5 stars 52 reviews
29 of 30 people found the following review helpful
5.0 out of 5 stars Creative and delicious gf desserts, accessible and enjoyable for all 14 September 2016
By Kat L - Published on Amazon.com
Verified Purchase
Alanna has produced an utterly gorgeous (no surprise) cookbook on baking with alternative (gluten-free) flours. I follow the Bojon Gourmet, so I was expecting jaw-dropping photographs, meticulously crafted recipes, easy-to-follow instructions, and tasty results. That's exactly what I got.

In a slight departure from what feels like normal, the discussion of each individual gluten-free flour, where to find it, what brand Alanna tested her recipes with, how to store it, how to use it, and it's nutritional impact is at the back of the book. The cookbook jumps quickly into recipes after a brief intro and a how-to-use-this-book list of the "easy", "intermediate", and "advanced" gluten-free flours and associated recipes.

Each recipe is accompanied by a photo of the finished product and a cute little header about where the recipe stems from. I've found several recipes that I'm extra excited to try because Alanna references them as being inspired by some of my favorite places in SF: Plow in Potrero Hill (Millet Skillet Cornbread with Cherries and Honey), Josey Baker Bread (Nut and Seed Loaf), and Tartine (Buckwheat Pear Galettes). Aside from an astonishing array of various gluten-free flours, Alanna's desserts rely on (delicious) ingredients like butter, creme fraiche or sour cream, cream, buttermilk, yogurt, maple syrup, and brown sugar. There are some (4) vegan recipes and one recipe I noticed labelled lactose-free. Many of these recipes could be adapted to specific dietary needs as necessary, but it may take a fair amount of trial and error for perfectly-created recipes like the pie and tart doughs.

The section on pies/tarts spans what feels like a third of the book, so if you aren't a huge fan of pies and/or making your own pie crust, that may not be an ideal proportion. However, I would strongly encourage everyone to give it a try. There's a very detailed two-page photo spread on making the perfect gluten-free pie crust, and the variety of pies is outstanding. I've already learned something new just from my quick read of Alternative Baker - maybe if I position my pies lower in the oven I'll have less trouble with soggy crusts. That seems like a "duh" idea now, but I'd never considered it.

These recipes range considerably in amount of time and energy required to prepare them. Plenty can be accomplished in under and hour, and some, like pies with fresh pie crust, will take more planning ahead. While I can do the math in my head, I do wish there was some indication at the top of each recipe for expected prep time.

In buying this cookbook, you are purchasing about 6 repeat recipes that are available on her blog (maybe more as time goes on). It's all upfront as celebratory posts gearing up or after release of this cookbook. In her blog posts she says they are from the book or slightly adapted from the cookbook. At first I thought I noticed even more and was a little disappointed, but spot-checking seems to indicate I was mistaken.

So far I've made only the blondies (with white chocolate, coconut flour (to avoid the weird texture of the flakes - hurray!), and cashews). They are fantastic, and any one, gluten-free or not, will love them. I'm looking forward to testing a lot of other recipes - I'm excited about at least 2/3 of the 140 recipes included in this cookbook.
9 of 9 people found the following review helpful
5.0 out of 5 stars Stunning book, stunning recipes 15 December 2016
By LKPS - Published on Amazon.com
Verified Purchase
After my neighbour received this book as a gift and started sharing her creations with us, I knew we needed a copy in our house as well. We just finished a two day bake-a-thon for holiday treats, and everything turned out amazing. Alanna's recipes are accurate to a fault, clearly written, and beautifully photographed. Each holds a unique surprise that elevates the recipe to something truly fantastic, in stark contrast to a great many alternative cookbooks which tend to be a little lackluster. The flavours and scents of buckwheat, mesquite flour, matcha, fresh lime zest, and bergamot have have been dancing through our apartment building, The upstairs neighbours have been salivating.

We were able to source most of the specialty flours right here on Amazon, so for a baking adventure of this magnitude ingredient acquisition was totally manageable. You’ll want to avoid substituting in an all purpose GF flour, as the flours are carefully chosen and are often the star of the show.

Thanks to Alanna, I’m going to be baking and eating way too many sweets. Maybe a bread cookbook next?
7 of 7 people found the following review helpful
5.0 out of 5 stars Love it 11 December 2016
By Dani M - Published on Amazon.com
Verified Purchase
I am gluten and refined sugar free and find it amazing that these wonderful bakers out there create delicious foods that use something other than white flour and white sugar. I have oodles of Paleo cookbooks, but wanted something different from something other than almond and coconut flours and starches. I've made a few items and all have been wonderful. Normally, I have about 8-10 different flours I normally bake and cook with but If you're on a budget, I would't suggest this book as I had to go out and purchase many others I've never used. It can get really pricey. The photos are absolutely gorgeous and make you want to try everyone of them. She did a fantastic job on this one.
5 of 5 people found the following review helpful
5.0 out of 5 stars Absolutely awesome! 18 November 2016
By S. Newton - Published on Amazon.com
Verified Purchase
I don't have any gastronomic restrictions, but love to expand my horizons, explore different flavors, types of pie crusts, tarts, cakes. Alanna did an amazing job assembling a huge collection of very creative recipes, every single one got me tempted to try. I had never visited her blog, so I was not "influenced" to like the book through previous knowledge of her virtual persona. It is simply a very well written book, fantastic photography, enticing combination of flavors.
2 of 2 people found the following review helpful
5.0 out of 5 stars Finally 17 April 2017
By RittenRemedy - Published on Amazon.com
Format: Kindle Edition Verified Purchase
A gluten-free cookbook that actually delivers. I've bought two other gluten-free cookbooks and tried a ton of recipes online. The book recipes were frequently difficult, expensive, and underwhelming, and the best I'd found was King Arthur's recipes which were still off texturally and bland. The problem is the flour, more accurately, the overly starchy blends used in most other recipes.

Alternative Baker's recipes are spot on texturally and flavorwise, and it does it without modified starch or even gum stabilizers. And it does it better. I've made lemon bars, brownies, whiskey oatmeal cookies (for St, Patty's), and even pinched a flour mix to use elsewhere. It's still gluten free, so the cookies were more fragile. It probably didn't help we ate them still hot...

ADDITION SUMMER 2017: I made the lemon bars a second time and just made the blueberry cardomom buns. I consider this to be the first majorly complex baking recipe I've made, so any mistakes are probably my fault. The dough was easy to work with, but they melted in the oven. All of the other instructions, including rolling and forming the dough, were very detailed and easy to follow. I'll try it again before using a muffin pan like the King Arthur recipe.

I also made the pie crust for use in quiche. I made the dough the night before a rolled and baked in the morning. After fully hydrating overnight in the refrigerator, the dough was still solid after a 40 minute wait. It was probably my hydration issues again, but after adding a little more liquid, the dough rolled out easier than any other gluten free crust I've tried and as easy as I remember gluten crusts were. It was a bad weekend for baking though, and the custard leeked completely. The majority of other people I found using Rulhman's custard recipe had theirs leak too. Next time I'll use a less thin custard.