In Flavor Flours, reigning dessert queen Alice Medrich gives us a new lens through which to view both modern and classic recipes. From rugelach and Buckwheat Sablés to Boston Creme Pie and sheet cake, Medrich reinvents using non-wheat flours like brown and white rice, buckwheat, corn and oat. Some of the featured flours are traditional but forgotten to the modern American palate, while others, (e.g. teff), are quickly coming into popularity in the States. The recipes here will help you make all sorts of occasions more delicious.