I lived through the bad old days of 20 years ago when gluten-free baking smacked of assembling a cat from plant-based parts. My kitchen looked like a mad scientist's lab, with every possible surface liberally dusted with potato flour, rice flour, lentil flour, tapioca, nuts and seeds in processors, etc. etc. etc. When Pamela's, then KAF (KAB) began introducing GF flours and mixes it was like the clouds had been parted and praise the heavens. My heartfelt thanks to King Arthur for continuing to introduce more mixes, more ingredients, more recipes!

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