I was sent a copy of this cookbook by the publisher in exchange for an honest review. It has taken me forever to post anything about it because of the difficulty of gathering ingredients. That isn't the publisher or the author's fault, just a truth about gluten-free baking.
I will post several recipes linked to this book, because it has a wide scope of quick loaves, yeast loaves, and unique breadlike creatures.
The introduction section is very useful and explains the function of each of the ingredients, which are legion in most of the recipes.
One of the simplest recipes is what I tried first - chapatis. I started there because I already had chickpea flour in my pantry, probably from making socca or fritters.
Chapatis, an Indian flatbread, tend to be made with wheat or whole wheat flour, which of course relies on gluten to hold together. Making them just from chickpea (aka garbanzo bean) flour was a greater challenge, and I had to really use a light touch with extra flour on my hands to flatten them and prepare them for pan frying.
The flavor of chickpea flour would make these a nice accompaniment to Indian food as it is traditionally enjoyed, but also Mediterranean or Caribbean - really anything with interesting spices! This was a recipe that also just happens to be lower-carb, so I will probably make this again.