I worked in the restaurant industry as a cook/chef for over 10 years and so I have a pretty experienced & educated palate at this point. I was diagnosed with Celiac disease in August of 2014 and while I am thankful for the abundant variety of gluten-free products & cook-books on the market, I have been pretty dismayed at the lack of flavor and/or texture in the vast majority of gluten-free offerings (both packaged products and recipes). It's so obvious to me when something is gluten-free.The recipes in Gluten-Free Flour Power tackled the flavor/texture issue head on with excellent results, so the timing of it's release couldn't have been better timed for me. I've been a fan of Aki & Alex's blog Ideas In Food (http://blog.ideasinfood.com) for years and years and have well-used copies of their previous two books (Ideas In Food: Great Recipes And Why They Work; Maximum Flavor: Recipes That Will Change The Way You Cook) so I was in great anticipation of GFFP's release.The recipes are absolute stunners. The first thing I made was the Sweet Corn Poundcake (pictured) and it was moist and flavorful with an excellent texture that absolutely matched that of a standard pound cake. I think anyone (myself included) would be hard pressed to tell that it was gluten-free in a blind-tasting. I can't wait to work through the rest of the book!Even if you're not gluten-free, you can use the recipes just substituting AP flour for the gluten-free flour mixes, making this book a must-buy for Gluten-free and Gluten-lovers alike.