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Oh... I love those! What a great idea!

Awesome post... I feel so inspired!

Thanks!

Thank you, Shauna...

I am going to try that Banana Bread recipe immediately, if not sooner! LOL!

I can't tell you how happy I am to have this column on Serious Eats!

Sushi
Kim Chee
Foie Gras
Thai food
Offal
Velveeta
Squid/Octopus
Jello -- especially lime
Soy Milk
Bubble Tea
.... and more.

The list has gotten longer and longer as I've gotten older. Sometimes for health reasons, and sometimes not. A small confession: I would live on chocolate if I could.

@Jilly - Thank you so much!

Sounds like even a complete computer illiterate (like me!) could do that! Thank you so much for your post.

After 18 months, I agree that I feel a world better now that I eat gluten-free, but I have to confess, I still miss baked goods (especially bread and muffins) and pasta.

Before you tell me I can have bread and pasta (yes, even muffins) that are gluten-free, I have to tell you they pale in comparison to the real thing. I only find I can eat them if I am jonsing out of control, and even then, I am so disappointed, I usually stop after a few bites.

I am hoping with growing demand and information, far better products will be available at some point in the near future. For that reason, I commend Serious Eats for having this column available for all to read.

Until then though, what are your recommendations for a really good bread, a really good brand of muffins, and a delicious pasta that can actually cook up al dente. Thanks! And, thanks again to Serious Eats for the informative column.

I am hooked on Cappucino Miringues, but also love mini gluten-free brownies, and bittersweet chocolate truffles.

This stuff is vile, as are most of the Gluten-free "pastas" I've tried. I have tried for an "al dente" outcome with the exact pasta Michael Chiarello used the other night on Top Chef Masters, but to no avail (I'd love to know how he got an "al dente" texture to his...). Every gluten-free "pasta" I've tried (and I've tried a lot!) is limp, gummy, or mushy. As an Italian, I have to tell you, having no pasta at all is better than even a small plate of the stuff.

As a celiac, I have craved a good pasta product. This stuff was not it. Yuck. Totally yuck.

If I serve a cheese course, I usually do it *instead of* dessert... I usually serve some sort of fruits and nuts, or a fruit pastry (like a fig tart) with a lovely, creamy "dolce" cheese.

I'd sit down with a warm loaf of freshly-baked bread, and some really good butter, and eat the whole thing.

(I've been gluten-free for nearly a year now, and I still crave bread and pasta.)

Being that I have her same dietary restrictions (I am a Vegan Celiac, too), I watched this show eagerly. I thought all the entrees sounded delicious, but that dessert~ ugh. Anyone who has had "rice cream" will tell you... don't go there! Coconut milk "ice cream" is so delicious, if Art had used that instead, Anita MIGHT have been the one to go home.

Since becoming vegetarian, I have come to really love vegetarian meals -- so much so, that it would be impossible for me to limit it to just one!

I would LOVE to win this book!

A salad of watermelon, tomatoes, basil, and feta with a balsamic vinaigrette.