Ever dreamed of a world where wheat did not exist? When Alice Medrich pondered the question, the journey led her to discover and experiment with flours other than wheat. The result is her latest cookbook: Gluten-Free Flavor Flours which is the culmination of many hours of baking experimentation and hundreds of recipe changes until she found the perfect recipe for traditional (and not so traditional) gluten-free desserts such as sponge cakes and tarts.