Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-Tobin

  • Lemon ricotta biscuits (page 19)

    from Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours Alternative Baker by Alanna Taylor-Tobin

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Gluten-free
    • Ingredients: gluten-free oat flour; millet flour; tapioca flour; lemons; ricotta cheese; coarse sugar; heavy cream
    • Accompaniments: Rhubarb preserves
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Notes about Recipes in this book

  • Lemon ricotta biscuits

    • jzanger on March 21, 2024

      this recipe has great potential but it uses entirely too much baking powder and the bitterness ruined the experience. Also be aware these are very small biscuits. I divided into 5 portions instead of 6 and each one was only ~80 grams of dough.

  • Boozy chocolate cherry teff pots

    • cjross on July 08, 2019

      These were delicious and actually less boozy tasting than I was expecting, in a good way. I substituted soy milk blended with cashews for the heavy cream to make them dairy free.

  • Mesquite gingersnaps or ginger cats

    • Genscooking on December 20, 2019

      Made recipe variation with buckwheat. The dough is much too soft and difficult to cut into shapes. The shapes did not hold in the oven.

  • Pumpkin cranberry nut and seed loaf

    • Genscooking on October 25, 2021

      Love this for breakfast and have been making it regularly for months now. I often substitute dried cherries for the cranberries and make 3 mini loaves instead of 1 large.

  • Chocolate cranberry pecan tart

    • Genscooking on February 15, 2018

      Fabulous — great complex flavors and not overly sweet.

  • Chestnut brownies

    • jenburkholder on December 08, 2023

      These were very nice brownies. Admittedly, I LOVE brownies, but the chestnut flour gave it a little more depth and character, without being actually "chestnut-y" or anything that one could specifically identify. Baked a couple minutes less than the lower bound - could have gone those two extra minutes but was good as is. Kept very well as I ate the last one four days after baking and it didn't suffer for it.

  • Meyer lemon bars with vanilla-almond crust

  • Nocino tiramisù

    • jenburkholder on April 05, 2021

      We made this with rum instead of nocino, and with our pan, it ended up being three layers instead of two, but other than that, it was all according to recipe. Very tasty tiramisu, and definitely on the list of things you "can't tell are gluten-free." Would make again.

  • Fig and olive oil cake

    • jenburkholder on September 02, 2020

      This was nice. Right after baking it was a bit dry, but moistened very nicely after a day.

  • Blueberry hand pies

    • fishfeeder on June 13, 2022

      Really good! Didn’t hold their shape perfectly and tasted distinctly of coconut but great for a gluten free vegan dessert

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Reviews about this book

  • ISBN 10 1624142036
  • ISBN 13 9781624142031
  • Linked ISBNs
  • Published Sep 13 2016
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

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.

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