Break out the bowls and heat up the oven! There's no reason to forgo wonderful cookies, cakes, and breads just because you're gluten free. These recipes, most of which are adapted from the new three-ring-binder cookbook from the Gluten Intolerance Group (GIG), will warm your home with classic baked-good scents, taste, and texture.
Weight for it: Because baking—and gluten-free baking in particular—is a bit more precise than other cooking techniques, we've included weights for most of the dry ingredients, such as flours and sugars. If you've got a cooking scale, use it; otherwise, use a spoon to loosely scoop ingredients into measuring cups and level off with the flat edge of a knife.
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