Too often, gluten-free recipes pale in comparison to the original—muffins are gritty and crumbly, cakes are gummy and greasy, and bread-crumb coatings are not crispy. Not anymore. In this magazine, we share our innovative solutions for the challenges of gluten-free cooking and baking. You'll find more than 100 recipes, from sweets such as Fudgy Brownies and Lemon Bundt Cake to savory dishes like Eggplant Parmesan and Cheddar Cheese Bread, plus our foolproof homemade flour blends. Welcome to a whole new world of gluten-free cooking.