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My latest book (Artisan: 2014) Flavor Flours, is now out in paperback, entitled Gluten Free Flavor Flours! Using whole and ancient grains, nuts, coconut, and rice flour as hero ingredients and sources of flavor—not just as mere substitutes for wheat flour—Gluten Free Flavor Flours breaks tradition with classic baking and contemporary gluten free baking as we know it. Here is a new world of flavor for those living gluten free, and for every curious baker and passionate eater. The book is organized by flour, with useful information on its taste, flavor affinities, and more. Recipes include dozens of familiar favorites, but with results that will surprise and delight. Buckwheat flour adds a delicate and beguiling floral flavor to a sponge cake and rich complexity to a date nut loaf. Corn flour adds a sweet earthy flavor to an airy chiffon cake and pleasing crunch to a buttery lemon tart crust. Genoise made with chestnut flour transforms a traditional chestnut buche de noel. Brownies and chocolate soufflés made with rice flour taste more chocolatey, and oat flour contributes its mojo to a divine American style chocolate layer cake. Gluten Free Flavor Flours takes these desserts, and more, to the next level.