Just because you’ve cut gluten and refined sugars out of your diet doesn’t mean the party’s over. Not even close. In fact, Taylor-Tobin—a classically trained baker, recipe writer, food stylist, and photographer—makes a sweet case for the contrary. Whether you’re a newcomer or longtime fan of her blog, The Bojon Gourmet, you’ll find the 100+ desserts she’s got in the oven—all made with corn, oat, chestnut, almond, and buckwheat flours—are just as good as their more gluttonous counterparts. 

• Paperback
• 272 pages
• ISBN: 9781624142031
• US weights & measures