This book is about different flours and how to highlight their unique flavors. Haven’t personally gotten around to buying it but it seems like a really cool and interesting read.
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours https://www.amazon.com/dp/1579655130/ref=cm_sw_r_awdo_navT_a_2H0ET05N6W7M6B26MN09
I saw someone mention this baking cookbook on here a couple weeks back. I had stopped baking because I don't like the results from GF mixes and it seemed too daunting to mess around with flours and starches and gums. But this book makes baking fairly simple and straightforward, with each recipe calling for only one or two types of flour, and only a few requiring xantham gum. I made the oat flour sponge cake and the buckwheat flour soufflés and they were both fantastic.
http://www.amazon.com/Flavor-Flours-Buckwheat-Sorghum-Non-Wheat/dp/1579655130
http://www.amazon.com/Flavor-Flours-Buckwheat-Sorghum-Non-Wheat/dp/1579655130
A great book on baking with different kinds of flours. Recipes are gluten free but that's not the focus as much as finding out the distinctive properties and flavors of each flour type.