I have a close friend who has celiac disease, so she has to avoid gluten. She's also my travel agent and we've traveled together. I've learned a lot about her condition and about ingredients that would be, frankly, dangerous for her to consume. Since I bake a lot, I've been wanting to be able to bake things she can enjoy too. Recently I went to the Gluten Free/Allergy Free Expo in Schaumberg, Illinois with her and had my eyes opened. I learned two things: there are tons of people who have to eat that way (not just because they want to) and some of the food products are quite good- even undetectably different from conventional products. Some are just plain awful, true, but my friend assures me things have come a long, long way since she was diagnosed almost six years ago. I visited the King Arthur Flour booth and got in touch with a person there, which got me interested in trying what they had. Since that's a venerable company, I thought I'd give it a try. I'm not here to shill their stuff, but I was quite impressed with the results of some blueberry muffins I made today. (I'm a home baker recipe tester for America's Test Kitchens; it was their recipe.) They were good enough that my husband didn't think they weren't ordinary blueberry muffins. I bake rugelach, too, and just whipped up a small batch of the dough with this same flour. I have no idea how that will work, but I'm eager to find out.