Katherine, I had to give up gluten almost 10 years ago (and I was an ardent home artisan bread baker and all-around pastry chef wannabe, with 30+ years experience) but I have taught myself through trial and error, good books, and good resources like KAF (THANK YOU for all your mixes, specialty flours, but most of all, the Measure for Measure Flour (no, I'm not getting paid by these wonderful folk for this endorsement!)). I have received many compliments - people say the texture of my baked goods is so good that I am considered to be one of the best bakers they know. So, yes, it can be done!

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