PURCHASE MY GLUTEN-FREE COOKBOOK HERE: Amazon | Barnes and Noble | Indie Bound | Books-a-Million | Powell’s | GFF (signed copy!)

IACP Cookbook Award Winner, and featured in GOOP’s Gift Guide!

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

14 flours. 140 recipes. 0 glutens. ALL DESSERT. 

Watch the trailer:

Alternative Baker isn’t just another gluten-free cookbook.

While most gluten-free recipes try to replicate all-purpose flour with refined starches and sketchy gums, Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut.

Alternative Baker

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.

Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours – 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours will fill your kitchen with sweet treats that burst with flavor every month of the year.

Get it here:

Strawberry Raspberry Rhubarb Pie, Alternative Baker Coobook

What you’ll find in Alternative Baker:

  • 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 Bojon Gourmet
  • All-natural, from-scratch gluten-free 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

Pies | Alternative Baker

Chapters include:

  • Breakfast Desserts
  • Cakes
  • Tarts
  • Pie
  • Rustic Fruit Desserts
  • Cookies and Bars
  • Custards, Puddings and Spoon Desserts

Strawberry Raspberry Rhubarb Pie, Alternative Baker Cookbook

Chocolate Buckwheat Cookies, Alternative Baker Cookbook

Foodies are loving Alternative Baker:

“Alanna has rescued gluten-free baking from the pasty, gritty clutches of white rice flour! Her recipes have a pastry chef ’s sensibility, but they overflow with the generosity and warmth of home baking. This book will make you run to the pantry to see what you can bake first, whether you happen to be gluten free or not.”
Megan Scott and John Becker, bestselling authors of Joy of Cooking and

“Alanna is such a gifted baker, recipe writer and food photographer. For gluten-free eaters who love to bake, this cookbook is a must.”
Dana Shultz, author of Minimalist Baker’s Everyday Cooking and

“I want to eat everything in Alanna Taylor-Tobin’s beautiful book, Alternative Baker. And the best news? With these gorgeous gluten-free recipes created by a former pastry chef, I can! I’ll be baking these treats with delight.”
Shauna James Ahern, author of Gluten-Free Girl Every Day and

“Like alternative baking pioneers Kim Boyce and Alice Medrich, Alanna Taylor-Tobin shows that treats baked with off-the-beaten-path flours aren’t just a boon for the gluten free, but taste richer, more distinctive and often just plain better, too.”
Kristen Miglore, author of Food52 Genius Recipes and Creative Director of

Layer Cake, Alternative Baker Cookbook


See all posts about Alternative Baker on Pinterest.

Make a recipe from the book? I want to see! Take a photo and tag it #AlternativeBakerBook on Instagram. 

Have a question about the book? Shoot me an email:!

Scones | Alternative Baker

Happy alternative baking, from my kitchen to yours!


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16 thoughts on “Cookbook”

  1. Me and all my friends that have my creation love your recipe “maple bourbon pecan pie”. I add 6 oz Scharffen Berger 62% Cacao Semi-Sweet Baking Chunks and bake only to an internal temp of low 150s degrees F so it remains somewhat liquidy.

    I’m looking to try the “nibby chocolate chip oatmeal cookies”, and wondered about the baking sheets. Should I purchase something like these?

    I’m thinking about adding more nuts (a toasted mix of almonds, pecans and walnuts) and doubling the dark chocolate and nibs. What do you think?

    Again, I love your recipes!

    1. So glad you’re liking my recipes! For cookies, it’s nice to have rimless cookie sheets, but those half sheet pans will work too – they’re very versatile! Feel free to play around with the cookie recipe and let me know what you try. :)

  2. Alanna, thank you so much for this cookbook. I’ve probably bought twenty gluten free baking books, and yours is the first that helps me produce baked goods I’m proud to serve. I finally feel like I’ve regained my baking life. You are the best!

    1. Aw I’m so glad you’re enjoying the book! Thanks very much for the sweet words. If you felt like popping that review onto Amazon it would be so helpful to other bakers looking for a GF cookbook. Either way, thanks very much for taking the time to write!

  3. Your pie crust is the first gluten-free recipe that doesn’t feel and taste like I make a cookie instead of a pie crust! It is utterly delicious and easier to make than actual pie dough!
    I did substitute butter with vegan butter because of dietary needs (used Miyoko’s vegan butter) and vinegar instead of buttermilk. It turned out spectacular!

  4. Made the blackberry crisp frozen yogurt today but used Jeni Britton Bauer’s vanilla ice cream recipe instead. I purchased blackberries yesterday at farmers market that were almost the size of my thumb so I put them to good use in this recipe ;-) It was so good my husband says it needs to be in the regular recipe rotation! We enjoyed the lemon in the recipe – it added a brightness to it. Maybe peaches would work well too? Am thoroughly enjoying your cookbook!

  5. I’m excited to try your dessert recipes. I thought I saw somewhere on your site that we could grind rolled oats to make oat flour. Would this change the final product since rolled oats are steamed prior to rolling while oat groats for oat flour are kiln toasted but not steamed? My co-op sometimes doesn’t carry oat flour in the bulk section and I’d like to reduce my plastic (I re-use containers for bulk purchases) and not buy a package of oat flour and was hoping to grind rolled oats for oat flour. Thanks!

    1. Kudos to you for trying to reduce plastic waste! That is so admirable. Grinding your own flour might change the recipes a bit for the reason you noted, or due to differences in the fineness of the grind compared with the flour I used to develop the recipe. But I think it should work well enough for most recipes. Cookies would be the hardest since they’re so sensitive to slight changes. Please let me know if you experiment!

  6. So loving your recipes! Two more tries – the blackberry crisp ice cream I made again but substituted peaches, and it’s really good too. Tonight I made the brown butter apricot buckle but did the buckwheat version and used peaches and Dunkelberg plums instead and sprinkled coconut sugar on the top. Wowza! Not too sweet and will be perfect for tomorrow’s breakfast. We made a decent dent in it tonight already :-) I don’t think you could write a bad recipe. This cookbook is So. Much. Fun!!

    1. Ahhh those variations sound DIVINE! How I wish I had a slice of that buckle waiting for me in the morning. I’m thrilled that you’re enjoying the recipes! Thanks so much for the sweet note – completely made my day. <333