Baking, when you're avoiding gluten, can be a tricky proposition. There are plenty of recipes out there for flourless chocolate cake or gluten-free stuffing, but when it comes to recreating favorites like cake, bread, or cookies, you can run into trouble. "Lots of gluten-free bread and buns end up being really dry," said Matt Aita, the executive chef of gluten-free restaurant mini-chain The Litte Beet Table.
My grandmother had diagnosed celiac disease for as long as I can remember. Decades ago, she struggled to obtain gluten-free foods. Gluten-free crackers were often purchased at specialty shops; harder-to-find gluten-free breads had to be purchased via mail order. If she were alive today, she'd be amazed by how much gluten-free products have proliferated the market, not to mention the fact that mainstream restaurants now sometimes have entire gluten-free menus.
Here’s a secret: I don’t love breakfast pasta.