I'm always on the look-out for good gluten-free baking recipes. I like the looks of some of the offerings in this cookbook and will have to source some of the flour that the authors use. Sorghum, buckwheat, millet, etc.
I'm particularly excited to try the Cheese Biscuits and the pizza crust, things which I haven't been able to replicate in edible form since I gave up wheat flour. So many cardboard-like options out there!
Has anyone tried any of these recipes? Is it worth trying to find the various flours?