With increasing interest and need for gluten-free foods has come the addition of a variety of gluten-free products available on the market – both raw ingredients and pre-made packaged items. Gluten-free baking has proven challenging for both the home baker and for industry. Many search for answers for how to get good quality products with the right texture, mouth-feel, taste, appearance, and shelf life. Today there are many unique flours to work with to enhance flavours, improve textures and mouth-feel and elevate nutritional values of gluten-free foods. New ingredients available on the market allow bakers to improve product quality by reducing or eliminating starches and binders typically used in first generation gluten-free baked goods. Even with all the products available today, home baking is still a necessity for many people. This is due to people having multiple allergies or food restrictions; holiday or traditional foods desires; or being underwhelmed by the prepared products quality, taste and nutritional value. To assist you in having less disasters and more success in gluten-free baking, I have added a recipe section to my web page to give you a place to start. I have included my knowledge and experience (I have been gluten-free since 1994) through delicious recipes and necessary information about required ingredients tools and techniques so that you will have success each and every time.