Hi. I wrote this cookbook because my husband was diagnosed with Celiac Sprue five years ago.  I have been cooking and baking gluten-free ever since.  I have tried many recipes since then and have found that it really isn’t that difficult to convert regular recipes into gluten-free ones.  Baking was a little more of a challenge, but with the right ingredients even a beginner can master it.  Try the recipes and feel free to add a spice or an herb, even a nut or a berry that you like.  As long as you have the base, which is the flour mixture in baking, or the meat in the main course, you can customize the recipes if you choose.  Have fun and just remember, it’s easy.