Gluten-free baked goods rise to new heights

In the past decade, gluten-free baked goods have gone from dense and unappealing to light and delicious, with bakeries such as Babycakes churning out gluten-free products that rival traditional ones. "Gluten-free baking is getting better as bakers, myself included, learn more about using all the different ingredients," said Shauna James Ahern, who wrote "Gluten-Free Girl and the Chef" with husband Daniel Ahern. http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?_r=1