Many people are sensitive, some extremely so, to gluten – a protein found in wheat, rye, and barley. Shauna of Gluten-free Girl has a whole blog devoted to gluten-free cooking (with recipes and gorgeous photography, by the way). As someone who had to give up wheat for 10 years, I can tell you that it isn’t easy, living without pizza, bread, and pasta. We still don’t eat much wheat around here. Many of the pasta recipes we make with rice or spelt pasta. The hard thing is finding good gluten-free baked goods. So many of them really taste awful, the consistency of sawdust. Fortunately, the wheat/gluten alternative flours appear to be improving.

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