gluten-free and actually taste-full …

photos: Andrew Scrivani for The New York Times

A recent Times Dining section piece which delved into the science of gluten-free baking, flour ratios and such really piqued our interest. Apparently, this renewed take on gluten-free recipes that have long been dry, bland and cardboard-y is a real breakthrough for anyone trying to either cut back on gluten or bless your hearts, trying to go completely cold turkey (we’ve tried and it is not an easy feat!). But hopefully, some of these recipes, bakeries and recommendations will be a welcome bit of assistance.

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