In gluten-free baking, there is often the world before and the world after. In the world before, you learned how to work with the properties of gluten to create rise, moistness and all manner of deliciousness. If you had some baking experience and could follow a recipe, most things you made turned out tasty and attractive. In the world after gluten, you need to learn a whole new vocabulary of baking skills designed to mimic the properties of gluten using other ingredients and techniques. Getting the proper texture, density and beauty in your gluten-free cookies and breads is a challenge — meet this challenge and you rise to a new level of baking artistry!