How many times have you come across a gluten-free recipe claiming to be "just as good as the normal version ," only to find that the author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like? How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life?

Most gluten-free recipes are developed by taking a "normal" recipe, and swapping in a simulated "all purpose" gluten-free flour... whether store bought, or a homemade...