My poor wheat-free daughter has the unfortunate luck of having a mom with little desire to do much baking or cooking. So, the poor thing has to deal with off-the-shelf gluten-free snacks and baked products much of the time. Have you seen some of the gluten-free frozen breads... oh, my poor little girl. Just holding a slice of that bread can cause it to crumble to pieces. (Yes, I do order some from bakeries from time to time and visit restaurants that make GF pizza regularly, so she's not horribly deprived.)
I have made a few things using some baking mixes, and they aren't "bad". However, I've heard that the superfine flours make the foods so much better.
Well, I did it... took the plunge and am stocking the pantry for some heavy-duty GF baking now! Potato Starch, Tapioca Flour, Superfine Brown Rice Flour, ... oh, yeah... I'm ready now. Had you asked me a year ago if I'd ever have Xantham Gum or Sorghum Flour or Superfine White Rice Flour in my pantry, I would have laughed myself silly.
If only I had a little energy tonight.... maybe tomorrow....or Saturday... or Sunday afternoon..... Ok, ok... I am GOING to do this!