In the past decade, gluten-free baked goods have gone from dense and unappealing to light and delicious, with bakeries such as Babycakes churning out gluten-free products that rival traditional ones. "Gluten-free baking is getting better as bakers, myself included, learn more about using all the different ingredients," said Shauna James Ahern, who wrote "Gluten-Free Girl and the Chef" with husband Daniel Ahern.

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