What is Baking without Joy?

"There was no way I was going to stop baking—or enjoying the baked goods I loved—just because my body started rejecting gluten. That determination led me into uncharted territory, where I had to write my own rules to do what the experts said couldn’t be done in gluten-free baking: make it delicious, nutritious, and as deeply satisfying to the senses—for eating and for baking."

—Chef Edward "Hawk" Neal 🪶