Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours

Very intereresting book which arrived quite promptly. I am looking forward to trying out the recipes as I am trying to eliminate modern wheat flour from my diet. I have bought some buckwheat and some coconut flour and already use "cornflour" (we would call it cornmeal/polenta and what we know as cornflour Americans call cornstarch). Once you become familiar with American terminology this book presents some innovative solutions to wheat free baking. Bonus - although the author is American she believes in using weight rather than cup volume measurements so there's no confusion for us on this side of the Pond in using her recipes. I have her biscuit(cookies) book, "Chewy, Gooey, Crispy, Crunchy" as well and everything I've made from that has tasted delicious.

I adore the recipes in this, the brownies are as good as any I've had. It's not exactly what I was expecting as the different flours are really for flavor, rice flour makes up the bulk. Still would be a top recommendation for anyone looking for delicious gluten free recipes.

Stellar recipes without wheat created by an experienced pastry chef. My family loved the Yoghurt tart, the oat genoise was so good I made two, it outclasses any wheat sponge I have eaten. I would say some of the recipes can be a bit fiddly, but well worth it. The textures and flavours you can achieve will surprise you!This is a utility book with basic recipes and techniques for you to create any kind of dessert you fancy.

My favourite online book supplier.Fast delivery, plus greetings from them on the receipt, plus a peel off label to write your name on to stick in your new book, and a lovely bookmark. Great customer care.

Lovely hard back , full of delightful ideas and thorough reference on the subject of flour.