Gluten-Free Flour Power - Bringing Your Favorite Foods Back to the Table, by Aki Kamozawa and H. Alexander Talbot: A gorgeous cookbook with lots of color photos and not one, not two, but THREE custom flour mixes. One is like an all-purpose flour and is mostly starch (cornstarch, tapioca starch, white rice flour, brown rice flour, nonfat milk powder, potato flour, xanthan gum), one is closer to a whole wheat flour (arrowroot, sorghum flour, white rice flour [or millet], brown rice flour [or sorghum], potato flour, milk powder, guar gum), and one is a low-allergy blend (tapioca starch, sweet rice flour, arrowroot, sorghum flour, potato flour, golden flaxseed meal). And now that I type that out, they're all pretty starchy, as it's the first ingredient in every mix. They're going to give different results, but the authors claim you can use any of the three flour mixes in the recipes.
The recipes have measurements in volume and weight (grams). They're sweet and savory and cover the basic to the very fancy. I mean, the authors pulled out a loaf pan with dimensions I'd never seen before in my life. They also think you have the time, resources, and energy to cold-smoke masa harina. Don't ask.
The font choices are kind of annoying, but it has a useful index, and if I hadn't already hitched my gluten-free wagon to America's Test Kitchen's custom flour mix, I might have given this a try.
This
review appeared on my journal in a slightly different form.