Aki Kamozawa and Alexander Talbot devise solutions for the culinary world's toughest problems. They understood the need for alternatives to the present forms of gluten-free food and their answers are expressed here in over 90 recipes. Readers will learn the authors' easy tricks for boosting flavour at every turn.

Gluten-free food is more than a fad home kitchens and supermarket aisles across the country are witness to the movement. The hurdle for the home cook is simple: how to make healthy, exciting meals and re-create family favorites without sacrificing top-notch texture and flavor. In Gluten-Free Flour Power, food experts Aki Kamozawa and H. Alexander Talbot apply their knowledge of food science to the gluten-free challenge. Beginning with three original all-purpose gluten-free flour blends one without dairy, one without soy, and one without gums Kamozawa and Talbot show how to use gums, flours, and starches to attain the fluffy texture of pancakes, the satisfying moistness of quick breads, and the sumptuous flavor of homemade chocolate cake. With easy, straightforward techniques specifically designed to harness the proteins in gluten-free foods, Gluten-Free Flour Power will bring delicious cookies, tarts, pastas, and breads to the table."