I found a new gluten-free cookbook I am all excited about. Alternative Baker by Alanna Taylor-Tobin is filled with delectable desserts of just the sort that my family loves to enjoy. The best part is, the recipes are created using flours other than just the plain old rice or coconut or almond flours one typically uses in the gluten-free world. Oh, those flours make their appearance, but they come as an add-on here and there rather than being the main focus.
The book includes more than 100 recipes for cakes, pies, tarts, scones, muffins, oven pancakes, skillet cakes, and hand pies with titles like Maple Teff Apple Pie, Chai-Spiced Nectarine Skillet Cake, Blackberry Cream Scones, and Maple Bourbon Peach Cobbler.
Here is a blueberry version of the blackberry scones:
What makes these creations so toothsome is the absence of the gritty, white rice flour. These scones use millet flour, oat flour, and sweet rice flour. It makes me so happy to have something more nutritious than white rice flour in my baked goods.
I was also very excited to try a new, gluten-free pie crust:
This crust incorporates the three flours in the scones plus ground chia seeds, arrowroot, and tapioca flour. I just love its nutty flavor.
The book is not refined-sugar free, nor dairy free. However, it is fairly simple to replace refined sugars with honey or maple syrup or maple sugar. Some dairy substitutions could be made as well.
If you do a lot of gluten-free baking, check this book out! It's nice to have some new ideas to add to one's repertoire!
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