• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    By Alanna Taylor-Tobin on Aug 23, 2016 (updated Nov 23, 2022) / 43 Comments

    14 flours. 140 recipes. 0 glutens. ALL DESSERT. Coming to you September 13th.

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours – 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours

    I got an early copy of my book in the mail a couple of weeks ago. I was so excited to unwrap it and see the incarnation of nearly 2 years of  intense work; it was a bit like Christmas (or Chrismukkuh as we celebrate in my family). I was afraid to crack the cover at first. Then I flipped through it really fast, scared I would find a mistake. Then I spent way too many hours poring over every page with Jay, then Sarah and Amelia, who chimed in every once in a while, "Oooh, I ate that!"

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Now that a bit of time has passed, the book has begun to settle comfortably into my kitchen (and pretty much anywhere I go so I can wave it in front of every person with eyes and say, "I made this!"). Today I adapted a recipe from it, a cinnamon swirl biscuit I'm working on for a magazine article. Last week it was galettes, cobbler, brownies, and tart for a project Sarah and I will share with you next week. It's a nice change of pace to not have to lug the laptop into the kitchen every time I want to make a recipe. As a friend from dance class said, "I like cookbooks. I need something to spill stuff on in the kitchen."

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    So here's a sneak peek of the book, along with outtakes of the pie I shot approximately 1000 times for the cover.

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    I hope Alternative Baker becomes as well-loved (and spilled-on) in your kitchens as it already has in mine (oops). Preorder a copy, and September 13th may feel like Christmukkuh in your home, too. You can do so at:

    • Amazon U.S., UK, Canada , and Australia
    • Barnes and Noble
    • Indie Bound
    • Powell's
    • ...and anywhere books are sold.

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    What you'll find inside:

    • Recipes for every baking level, from "flour child" to "grainiac"
    • 92  beautifully photographed base recipes, many with seasonal variations, for a total of 140 recipes
    • 95% brand-new recipes, with a few favorites adapted and reshot from the blog
    • All-natural, from-scratch recipes for a wide variety of diets, including vegan, nut-free, and dairy-free; no gums ever
    • US (cups, teaspoons) and Metric (grams, milliliters) measurements
    • Everything you want to know about gluten-free whole-grain and nut-based flours including shopping and storage tips, nutritional information, and flavor profiles
    • Tips and tricks on how to bake like a boss

    Chapters include:

    Breakfast Desserts

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Cakes

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Tarts

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Pie

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Rustic Fruit Desserts

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Cookies and Bars (and cats)

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    and Custards, Puddings and Spoon Desserts

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Get the lowdown at AlternativeBaker.com and on Instagram with #AlternativeBakerBook.

    Alternative Baker: Reinventing Dessert with Gluten-Free Grains & Flours

    Happy baking!

    Also Check Out

    • A Few Little Things

    You might also like...

    Gluten-Free
    « Blackberry Peach Buckwheat Pandowdy + Toasted Buckwheat Ice Cream {gluten-free}
    Blueberry Plum Cobbler with Corn Flour Biscuits {gluten-free} »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Sarah @ Snixy Kitchen says

      August 23, 2016 at 12:26 am

      I cannot wait to have my own copy to spill things on! This book baby of yours is so beautiful and I want to hold it and hug it and make all the things with it! Congrats my friend - now get some well-deserved rest.

      Reply
    2. Anya says

      August 23, 2016 at 3:46 am

      Congratulations Alanna, this looks like the most amazing baking book! The photos are absolutely stunning, and I love the title, too. Can't wait to see it and cook from it :)

      Reply
    3. Abby @ Heart of a Baker says

      August 23, 2016 at 4:11 am

      Seriously can't WAIT for this book! I've been looking forward to it ever since you announced it!

      Reply
    4. Anisa says

      August 23, 2016 at 6:10 am

      Absolutely cannot wait to have this in my kitchen. What a wonderful, wonderful achievement. You should be so proud as I'm sure you are.

      Reply
    5. Allyson says

      August 23, 2016 at 7:15 am

      Oh this look excellent. Congratulations! I'm definitely going to have to pick this up for some gluten-free loves in my life.

      Reply
    6. Liz says

      August 23, 2016 at 7:24 am

      Just Stunning. Congratulations on your hard won achievement! Look forward to getting and will try to keep this lovely book from getting too messed up in the kitchen! Wishing you much success.

      Reply
    7. Lisa Conner says

      August 23, 2016 at 7:32 am

      It's amazing Alanna, can't wait for my copy to get here. Going to get more copies as it's going to be a great Christmas gift for all my friends. Congratulations so happy for you! Best Wishes!

      Reply
    8. Janet says

      August 23, 2016 at 7:34 am

      YAHOOOOO!

      Reply
    9. Frances | www.Frances.Menu says

      August 23, 2016 at 7:37 am

      Can't wait to read this! Thanks for the breakdown, and GOODJOB!

      Reply
    10. Christine says

      August 23, 2016 at 8:13 am

      What an amazing achievement, my friend! I am SO looking forward to baking from your beautiful book, and I truly believe it's going to become a classic in gluten free baking. Super excited for you! xoxoxo

      Reply
    11. Amanda | What's Cooking says

      August 23, 2016 at 8:46 am

      That's freakin' incredible! So excited to read it and so excited for you. This is a very much needed book!

      Reply
    12. jaime | the briny says

      August 23, 2016 at 9:25 am

      I AM SO DAMN EXCITED XOXOXO

      Reply
    13. Aysegul says

      August 23, 2016 at 9:35 am

      Already ordered my copy! Can't wait for September 13th...
      So much to look forward to in this book. I will be baking the heck out of it. :)) SUPER EXCITED!
      Cheers to your success Alanna!
      <3

      Reply
    14. Madeline Taylor says

      August 23, 2016 at 9:49 am

      Congratulations Sweetheart! Grandma and Bubba are smiling down from heaven and we all applaud this magnificent achievement! Hopefully I won't spill much on your gorgeous photographs. ;)

      Reply
    15. val says

      August 23, 2016 at 10:01 am

      Congratulations! I am not even a big baker, but after following you over the years, I know I need this one. I have no problem with wheat, but I love the idea of including all of the other grains--it just makes sense. And thank you for the "no gums"--that is where I do have some trepidation, nutrition-wise. I mostly hope this is a success so we can get a savory book, too!

      Reply
    16. Johanna says

      August 23, 2016 at 10:32 am

      I'm so excited, I love baking for my family. My daughter and I are gluten free, so I will definitely buy your cookbook!

      Reply
    17. Bina says

      August 23, 2016 at 11:07 am

      This is absolutely stunning and every time I hold my breath at the sheer beauty of a picture, the next gorgeous one comes along. Can't wait to get my copy and once I stop drooling over the pictures, hopefully will start baking from it :)

      Reply
    18. June says

      August 23, 2016 at 12:34 pm

      WOW! I've already pinned all the photos...can't WAIT!! Just fabulous...thx!

      Reply
    19. valentina says

      August 23, 2016 at 1:05 pm

      Congrats Alanna!! It seems stunning!

      Reply
    20. Sam says

      August 24, 2016 at 12:19 am

      You had me at breakfast desserts. Well actually at the cover. Congrats!

      Reply
    21. Lili @ Travelling oven says

      August 25, 2016 at 1:08 am

      Congratulations dear Alanna on this amazing cookbook! I will definitely have it in my kitchen and try not to spill stuff on it! :D Besides all the great recipes, I'm specially looking forward to all those gorgeous photos, can't wait to have it in my hands! <3

      Reply
    22. Laura | Tutti Dolci says

      August 25, 2016 at 2:45 pm

      Congratulations, Alanna! The book looks absolutely stunning! <3

      Reply
    23. Maureen Sutherland Weiser says

      August 28, 2016 at 7:50 am

      I am so crazy-excited, Alanna! You are such an amazing talent and I am so eager to get my copy and get in the kitchen and bake all of your delicious goodies! Congratulations on all your hard work!
      Cheers,
      Maureen

      Reply
    24. Amisha says

      August 28, 2016 at 10:29 pm

      Gosh I could not be more excited for you!!! The preview pictures are absolutely stunning Alanna! I cant wait to hold the book in my hand! and make recipes from it!! Your photography is one of the best I have seen out there! Much love! :) and heartiest Congratulations! Cant wait to celebrate with you :)

      Reply
    25. gerry @ foodness gracious says

      August 28, 2016 at 10:49 pm

      Yes yes yes, a million yes's to this fantastic book!!!

      Reply
    26. Taylor @ Food Faith Fitness says

      August 29, 2016 at 5:39 am

      Your book is going to be SO amazing girl! You know I love my gluten/grain free baking, so I am going to need to pick this up...and make. every. single. dessert in, like, a week!

      Reply
    27. Matt says

      August 29, 2016 at 8:17 am

      Simply stunning and I am so happy for you!

      Reply
    28. Stephanie McKinnie says

      August 29, 2016 at 10:05 am

      So far it's stunning! What an accomplishment, congratulations!!! I can't wait to see the whole thing! xO

      Reply
    29. Naomi says

      August 29, 2016 at 1:10 pm

      Simply stunning, as I'm sure everything in there is!

      Reply
    30. Lauren @ Climbing Grier Mountain says

      August 29, 2016 at 3:57 pm

      Seriously, BRAVO!! This is amazing and I am beyond thrilled for you!!!

      Reply
    31. Em says

      September 01, 2016 at 2:12 pm

      So very excited for you, and I can only imagine what it must have been like tentatively skimming each page when you held the first copy in your hands. (Like reading a just-published blog post, I'm sure, but with the anxiety cranked to a million!) I feel so privileged that I got to sample some of your genius ahead of time and can't wait to share the real deal with everyone I know (or meet. on the street. maybe a little creepy-style...) Congrats, girl. It's gorgeous.

      Reply
    32. Em says

      September 01, 2016 at 2:13 pm

      PS I just placed my order - yay!!!!

      Reply
    33. Angela says

      December 24, 2016 at 9:35 am

      I just received your book as a christmas gift and it looks amazing! Thank you! I am one of those folks who cannot have oat flour in anything as it reacts like Wheat in my belly. Out of all your other flours, what do you recommend as a substitute for the oat flour in general in your recipes that has the same weight, flavor and texture to oats? Looking forward to trying out your recipes this week on my family! Also...what is the deliciousness on page 16? I tried to find it elsewhere in the book and wondered if it was a version of the Raspberry Swirl Biscuits on page 20 made with blueberries instead? Blessings on you for making such a delectable offering for us non gluten folks! Angela

      Reply
      • Alanna says

        December 27, 2016 at 5:14 pm

        Aw, thanks for the sweet words, Angela! For oat flour, I think the safest bet is subbing in a GF all-purpose flour blend. Oat flour is unique in its soft starchiness. Sorghum and brown rice have similar flavor, but tend to be more gritty. Chestnut flour could be a good sub, too, especially if you order some made in the US that isn't brown and smoky. Let me know what you end up trying or if there's a specific recipe you want help troubleshooting! And yes, you're absolutely right about the blueberry swirl biscuits. :)

        Reply
    34. Joana says

      August 20, 2017 at 12:49 pm

      I am a proud owner of your book. The chestnut financiers are fantastic!
      Unfortunately, after being diagnosed with celiac, I am not allowed to have oats for at least a year (even GF ones). Then, I might be able to reintroduce it to my diet, if proven that I don't react to it.
      Many of the recipes have oat flour in it. What would be your recommendation on substituting it?
      I know that you have worked hard to achieve the best combination possible, but I would love to try the rest of the recipes. Even if the result is not ideal, I am sure it will be far better than most recipes floating around on the internet.
      Many thanks!

      PS: what about a savoury alternative baker? Bread, burger buns, quiches, empanadas, focaccia.... hummmmmmmm!

      Reply
      • Alanna says

        August 20, 2017 at 2:00 pm

        Hi Joana, Thanks so much for the sweet note - I'm so glad you're enjoying the book! I'm so sorry to hear about your diagnosis - celiac sounds truly awful. Oat flour has a soft fluffiness that most GF flours don't, so I do use it a bunch. I think a GF all-purpose blend would be a super safe substitute (if you can sub by weight, all the better). If you'd prefer to stick with single flours, I would try sorghum, teff, chestnut, or buckwheat (depending on the recipe and what flavor you're going for). Sub by weight if you can! I think chestnut is probably closest in texture to oat flour but it has a strong flavor, while sorghum is closest in flavor. If you can find unroasted chestnut flour (usually produced in the US - it's white in color as opposed to the tan stuff from Italy which has a smoky flavor) that might be a good bet, though it's a bit of a splurge. My favorite source seems to be sold out at the moment. :( You could also try superfine brown rice flour - I've never seen it in stores, only mail-order, so I chose not to use it in my recipes, but Aran from Canelle e Vanille makes some beautiful baked goods with it so it might be a good substitute. Let me know if you have more q's or if you want help troubleshooting a specific recipe, and keep me posted on any experiments! :)

        Reply
        • Alanna says

          August 21, 2017 at 3:28 pm

          Oh and I'd love to write a more savory-focused second cookbook - thanks for the suggestion and encouragement! <3

          Reply
    35. Trish says

      June 06, 2019 at 5:02 pm

      Such a beautiful book you have produced! You must be very pleased with the positive feedback. I am enjoying looking through it and tried a recipe today- the roasted banana scones. Yum! I mixed them up last night and baked them this morning. They are moist, not overly sweet and complimented perfectly by the glaze which is just the right amount of sweetness. I think I will add Chinese 5 spice to the batter the next time around since I think it would enhance the other flavors. Another home run! Next I hope to try your vanilla bean frozen yogurt- it’s strawberry time here!

      Reply
      • Alanna says

        June 08, 2019 at 10:49 pm

        I'm so glad you're enjoying the book and that the scones were a success! Love the sound of Chinese 5 spice here - swoon! Please let me know how you like the frozen yogurt. Strawberries are amazing right now in California too!

        Reply
        • Trish says

          June 20, 2019 at 4:48 pm

          The vanilla frozen yogurt was so good - my husband and I made short work of it! I also made the scones again and added 3/4 t. of five spice and 1/2 t. of cinnamon. It complimented the other ingredients very nicely. We enjoyed a couple of them while still warm - oh my!
          Alanna, I have two questions: is this the place you’d like comments on your book’s recipes? And I’m wondering if you have been to Paris? A friend and I are going next month and have a list of possible gf bakeries and restaurants to try, but first hand recommendations are hard to beat. Thanks for any thoughts you might have.

          Reply
          • Alanna says

            June 20, 2019 at 5:19 pm

            I'm so glad you're enjoying the recipes! Those spices in the scones sound divine.

            You can leave book comments here if you like. And if you have a few minutes to leave a review on Amazon, it's helpful to others looking for a good GF baking book!

            Sadly it's been many years since I was in Paris. I can't wait to hear what you try! Have an amazing trip!

            Reply
    36. Trish says

      September 06, 2020 at 7:26 pm

      Today I baked your chestnut brownies and oh my - you were right about being spoiled for using another flour besides chestnut to make them. They are melt in the mouth delectable! I’m looking forward to trying them tomorrow to see how they keep. I’m thinking they will be an excellent accompaniment to some butter mint ice cream I made. Can’t wait! Love, love your cookbook!

      Reply
      • Alanna says

        September 11, 2020 at 12:55 pm

        Awwww thank you for trying the recipe and for the sweet words Trish! I'm so glad you love the brownies. I'm sure they'll be delicious with that ice cream - make me a bowl please! <3

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

https://bojongourmet.com/gluten-free-tres-leches-cake-dairy-free/

#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack