Senin, 08 Oktober 2018

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By:Alanna Taylor-Tobin
Published on 2016-09-13 by Page Street Publishing


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.

This Book was ranked at 40 by Google Books for keyword Gluten Free.

Book ID of Alternative Baker's Books is m8KDCgAAQBAJ, Book which was written byAlanna Taylor-Tobinhave ETAG "Zvq5xSeVyGE"

Book which was published by Page Street Publishing since 2016-09-13 have ISBNs, ISBN 13 Code is 9781624142109 and ISBN 10 Code is 1624142109

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