Oh, Adam! Fantastic post. And I really love your mom's handwritten, "good" in the recipe book. I have a few booklets like that from my mom and I cherish them.

@DeetroitMI--I understand! Most pre-made gluten-free pizza is pretty terrible.

Not sure if you're interested in making a pizza at home but here's my recipe. It makes a really nice crust. Crisp, brown and not soggy at all. http://www.seriouseats.com/recipes/2011/04/gluten-free-tuesday-easy-pizza-crust-recipe.htm

@Adam-- Chuck E Cheese just announced they are offering a gluten-free pizza. (I can't believe I'm about to type this.) It's one I can get excited about! It's safe for everyone--celiac folks and those that are on the gluten-free diet for other reasons. They bake the pizza in a bag! Here's the vid!

Ugh. I'm having a hard time finding the words to explain just how annoyed I am that Domino's is offering a "gluten-free" crust. They aren't bothering at all to reduce cross contact. And that's the problem.

Pizza Uno---another chain-- offers gluten-free pizza. They have for years. Unlike Domino's, Pizza Uno does NOT top the pizzas from shared topping bins. They don't roll out the dough on property. So while there is still the risk of cross-contact with wheat, it's lessened thanks to their safe handling practice. And this is true for the many other restaurants, chains and independents alike, that have take the time and energy to produce gluten-free food that is safe.

Celiac disease is a real, medically required diet. Those of us who on it aren't on a fad diet and really do need to worry about cross contact. This photo from the University of Chicago Celiac Disease Center helps to show just how little gluten it takes to make a celiac ill. The crumb in the photo is 50 mg of gluten.

This type of "gluten-free" offering--even with all of Domino's snazzy disclaimers in place--will make celiacs ill. I imagine that it's going to be an issue for celiac kids and those who aren't aware of the handling practices. So if a kind friend orders a gluten-free pizza, they'll eat it and get sick. But I guess Domino's doesn't really care about that. Right now the gluten-free diet is "hot." And with no FDA definition for the gluten-free label, it's easy for them to offer this, make money and then move on.

Between watching that Domino video and reading, "The world of chain pizza is finally safe for celiacs who dare." I think I found a way to raise my blood pressure without even having to leave my chair!

@Knitter--Hee! My *evil* baking plan is working! ;-) (Glad to hear you enjoyed the chiffon cake.)

@OhYouCook--Glad they were helpful!

@Justin H--As long as you don't mind your quiche crust having a tart dough texture, it should be fine. I'm guessing you want to bake the quiche in a pie plate and not a tart pan. I haven't tried this. So you'll want to keep an eye on the crust while it bakes. The baking time might vary.

@Surveryact--Yes! This technique works well for wheat-based tart crusts. As with this recipe, remember to chill the dough after you press the dough into the pan, not before. This is key. Let me know how it goes!

What a thoughtful gift!

Several recipes in my Gluten-Free Tuesday column are dairy-free. The first thing that popped to mind were my snickerdoodles! If you let them cool before shipping and wrap them well, they should ship well.

Here's the recipe. Gluten-Free Snickerdoodles

If you let me know what other goodies he enjoys, I can help you find other recipes!

@Gingerkid--So interesting! The places I contacted in Quebec didn't mention vegan gravy! Other than telling me their gravy contained wheat gravy, they weren't terribly forthcoming. Thanks for the info!

I think blueberries would be fabulous! Since I haven't tested the recipe with blueberries, I'd try adding a scant cup of berries the first time. you make it. Hopefully that won't overwhelm the cornbread.

Let me know how it goes!

@nosygirl--For this recipe, the peanut butter was Jif-style. Natural peanut butter would work but provide a denser, slightly less-sweet bar.

@Salasis14--That's good to know about possible cross contact with wheat. I always appreciate companies that state whether or not a product is made on shared lines.

@Maxpork--Salsasis14 nailed it. I'd whisk together the dry ingredients and then when you are ready to bake, add the three wet ingredients. This will ensure the cake bakes up nice and high.

@Salsaus14--Yum! Trader Joe's is good at labeling. Maybe the caramel is gluten-free? I don't have a Trader Joe's in the area, so I can't check. Boo!

@claireOOTO--Yes! Both rice flour and tapioca flour are gluten-free. That said, I think when wheat flour is replaced with gluten-free flour 1:1, the results usually leave a bit to be desired. For a recipe like this one, I'd try 2 parts flour to one part starch and then adjust from there.