I have been baking gluten free since 2004. When my children went gluten free in Nov '08 I had to ramp up my skills. I found that most mixes were awful and I threw them away. It wasn't until I figured out how to mix flours to create a "gluten like" dough for each type of recipe like breads, cookies and cakes that my baking began to flourish. It's also all about the tools! At the beginning of this year I wrote a blog on the "tools of the trade". My friends tell me my stuff is so good I need to open a bakery. Maybe after I finish my doctorate. :) I think the biggest thing people want when going gluten free is something that A) tastes close to what they are used to so they don't feel deprived and B) a way to convert their old recipes into gluten free versions. Your blog is a great resource, Stephanie - thanks so much for pointing me to it! I love your "tools of the trade" post. I think our mixes are superior to any others I've tasted. And we're working on "foolproof" ways to convert recipes (though as you know, it'll never be perfect). I appreciate your informed input here- Good luck on becoming a naturopathic doctor! (P.S. I'm a cancer survivor too...) PJH

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