This cookbook is all about baking and booking with alternative flours — beyond the all-purpose wheat flour many people cherish and that doesn’t sit well with everyone. Beyond looking at these flours as merely alternative, here they are presented as advantageous for the flavor of many recipes. In addition to flavor, they can have nutritional benefits that include more protein and better fiber content that it’s bleached wheat counterpart. The book will teach the reader how to create amazing plant-based recipes such asa quiches, cakes, bread, and more. Featuring over 100 recipes that are all vegan, this book will expand the user’s knowledge on the variety of they can achieve — all plant based and without the need for their usual glutenous companion. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)