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James Beard Award winner Reinhart (The Bread Baker's Apprentice) collaborates with Wallace, who developed a flour blend after being diagnosed with diabetes and gluten intolerance, to create baking solutions for those who are avoiding gluten, carbohydrates, and sugar: no easy task. Trying to move beyond rice flours, the authors have hit upon a new world of nut flours. Incredibly, this fixes the gritty texture that plagues so many gluten-free baked goods. The breads, scones, and cookies presented here taste silky smooth and delicious. This is not a book for beginners, as processing nuts into flour takes a certain level of commitment. VERDICT Finally, a gluten-free baking book that does not settle for close enough. All of the recipes are also low carb and sugar free, making this title nothing short of amazing.-Emily Thompson, SUNY Oswego (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.