How to master gluten-free baking
It made me 
"Making good healthy food is always worth it"
How I did it: After discovering a wheat-sensitivity, I embarked on the difficult journey of living well without wheat, which is in about everything, especially everything tasty (pizza, donuts, cookies, twizzlers). While the term "master" is a bit strong, I can make just about everything that I once enjoyed. The key was getting Bette Hagman's cookbooks. I have only had one of her recipes flop, as opposed to many of the other cookbooks that left me frustrated! Stick with it, slowly but surely. There will be flops, but the successes are so worth it!
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