Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Fl

Didn't try any recipe yet as I bought the book for the photography ( I don't eat eggs and dairy). Pictures are stunning as usual and I'm looking foreword to make the few vegan recipes that are in the book. If or you like beautiful photography and baking with alternative flours, this book is the one! Healthier then many books out there!

I bought this cookbook hoping to learn about gluten free alternatives to wheat flour. It is indeed full of lovely recipes with all sorts of gluten free flours. I hoped to find more vegan options but I am very pleased with this purchase.

Beautifully shot photos. I love the experimentation with all the different flours and the facts that NO GUMS are used in the recipes <3 Some of the flavours are a bit too fancy flavour-wise for kids to eat, but if you're looking to impress guests with gluten-free​ baked goodies, then this book is perfect :)

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This a is a beautiful and delicious gluten-free cookbook! I've made numerous recipes including: blueberry corn flour muffins, sorghum peach oven pancake, apple buckwheat and gruyere puff pancake, chocolate zucchini cake with matcha cream cheese frosting, maple teff apple pie with walnut crumble, pumpkin pie with a buckwheat crust, coconut cream and raspberry tart, chocolate cranberry pecan tart (so good!), chocolate bergamot truffle tart with olive oil and flaky salt (also so good!), maple bourbon peach cobbler with cinnamon teff biscuits, triple coconut tres leches cake with mango and lime, teff oatmeal chocolate chip cookies, and meyer lemon bars with vanilla-almond crust. Everything has been so delicious and worked out well. I even had a question once about one of my tart doughs and contacted the author who responded quickly. I also love looking at the author's blog and contributions to the GFF magazine.I appreciate that the flours have weight measurements and that there is no gluten-free mix. While I recognize some people like the ease of one single mix, I make so many different gluten-free recipes that I don't have enough space to store all these separate mixes on top of all the flours. There are some less common flours (and more expensive ones like chestnut), but the most of the more frequently used flours are fairly accessible, especially if you frequently do gluten-free baking (like millet, oat, sweet rice/glutinous rice flour, almond). One thing to note is that most of the recipes involve fruit. While this is yummy, it also increases the cost of some of the recipes depending upon where you leave and some of the fruits may be less accessible (or not accessible year round--although it's probably a good thing to be more in tune to what's in season). The author does provide some substitution recommendations though. There are a couple of dairy-free recipes and the odd vegan recipes. Currently, this cookbook and Flavour Flours by Alice Medrich are my favourite gluten-free baking cookbooks. I really appreciate how they try to incorporate various whole grains and embrace the properties of each of the flours instead of just trying to mimic wheat flour. I highly recommend this book!