BE WARNED. Like most of the new wave of gluten-free experimenters, (bless'em!), this writer forgets to mention that xanthum gum, (the key) additive that makes these recipes possible) has a limited shelf life. Even the producers of ready made gluten-free flour forget to mention this..or do not know. Even stores that sell it leave it on their shelves, often long enough to be useless whether in a flour or not. The domino effect of that is sad. Most home bakers start or end with their first failure, thinking they are stupid or the effort is a waste of time. Do NOT buy pre-mixed gluten-free flours and keep your gluten in the freezer. That will lengthen its shelf-life. The first bread that fails to bind, toss it and buy new from a store that knows what they are doing. Anyone who wants the recipe for a delicious 5 minute gluten-free pasta, drop me a line.

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