An award-winning cookbook from a formally trained and award-winning baker, this book showcases baking with flavor flours – oat, sorghum, teff, coconut and nut flours – that add a new dimension to dessert recipes. Where wheat flour simply adds starch and structure to a dessert, these popular alternative flours elevate the taste as well. Chapters are organized by flour, with useful information on each one: the taste, its flavor affinities, and how it’s best used, stored, and more. Gluten-free bakers will delight in discovering a whole new range of delicious baking options.