I have been curious about gluten free baking for some time. Some recipes are inherently gluten free, like macaroons. I consider them entry level items. A step up the difficulty meter is recipes that benefit from little gluten development, such as quick breads. You probably come across muffin or pancake recipes that urge you to stir gently or the baked good would turn tough. My personal favourite is using buckwheat flour for these kinds of application. The holy grail for gluten free baking is of course bread whose texture and structure depend on gluten development. Those lovely open crumb is the direct result of the elasticity of gluten.
More and more of my friends have chosen a gluten free diet for health reasons. Few are intolerant of digesting gluten but many confess that their overall physical wellness improve. Personally, I choose to maintain a balanced diet that does not exclude any particular food groups. However, the challenge of gluten free baking intrigues me. With the extra time of staying at home last week, I took the chance to experiment with gluten free sandwich bread.