I've recently discovered I am gluten intolerant. The discovery has its positive aspects...now I know why I have had a variety of symptoms over the years, and increasingly so as I gotten older......the negative aspect of being gluten intolerant is the prospect of what to do about baking. As I've searched the web for substitutes for all purpose flour and read recipe-after-recipe I couldn't help but wonder if Shirley Corriher might know and/or be able to figure out just the right blend(s) for an "all purpose" flour without gluten. I grieves me to think my cake, pie, muffin days are over...or that I will have to settle for a mere shadow of what I used to look forward to on a regular basis! I would appreciate it so much if Shirley would take me by the hand and lead me into the land of gluten free baking!