New GF Vegan Book: Gluten-Free and Vegan Bread by Jennifer Katzinger

I just received the new book "Gluten-Free and Vegan Bread, Artisanal Recipes to Make at Home" by Jennifer Katzinger.  A quick review after reading from cover to cover:

- the recipes use an varied array of nutritious GF flours, from millet, teff, buckwheat to almond and coconut flours.

-chia and flax seeds are used as egg replacers instead of commercial egg replacer, and arrowroot is used instead of cornstarch.  All much healthier susbstitures. 

-she has instructions on how to do you own GF wild starter!  Getting mine started today.

-she has developed a "mix and bake" method with no resting or rising time.  Baking times are longer though.

My first question regarding this book is about the flours.  Millet, teff and GF buckwheat flour are not available where I live and it is prohibitively expensive to have them shipped.  Can I grind these grains fine enough in my Vitamix to work for bread recipes?

Would love to hear from others about their experiences with this book.