For texture and taste, gluten-free has gotten better – The Seattle Times

For texture and taste, gluten-free has gotten betterThe Seattle TimesI HAVEN'T played a lot in the field of gluten-free baked goods. My previous experience involved frozen brown-rice bread, inedible unless toasted, and gloppy brown-rice noodles. When my editor proposed a gluten-free tasting, I gave a wary yes.