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Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Brownie, I stopped trying gluten-free baked goods for a while after freeing myself from gluten. I let a few bad experiences set my mind against non-gluten baked goods and pastas. Now I've tried many great (and a few terrible) baked goods. If you're in Portland, OR, try New Cascadia Traditional Bakery. They are the best.
I personally think it's difficult to make a muffin wrong, but some people try too hard and use weird substitutes (bean muffin, anyone?). Here in Portland, I find good gluten-free muffins and other quick breads all over. Quick breads don't rely on gluten for their texture at all! In fact, developing the gluten is bad for muffins.
As for pasta, try Ancient Harvest. You won't go back to brown rice pasta.
Shauna, thanks for a great article! You captured very eloquently my own sentiments toward going gluten-free.
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I do TJ's for economy, and either Fage or Greek God's for a special treat or when it goes on sale. Therefore, this article hit it on the mark! I eat it plain and whole-milk every weekday for breakfast. Adding honey or granola adds too much sugar for me. Why not embrace the sour? It's so good when modified by beautiful fats! Eating it fat-free defeats the purpose of eating it at all.
If I found a sheep's milk version I would eat it for every meal. I have recently taken to straining a goat's milk yogurt - Redwood Hill Farm - for a gamier flavor.