Gluten-free baking from Kristine Kidd

The early generation of gluten-free baked goods tended to be imitations, often not very good ones, of cakes and cookies usually made with wheat flour. Kristine Kidd, cookbook writer and former Bon Appetit magazine food editor, is among those trying another tack: She looked at the flours that...



via L.A. Times - Health http://ift.tt/19EloE4