I found Gluten Freedom

Well I finally did it, and it really was no easy feat, what with having no car in SF and needing a handful of random ingredients.

I convinced my friend from out of town to drive me to Rainbow Grocery by talking up what a totally awesome meat-free co-op it is. She even shopped with me and hung around while I searched their extensive bulk food section for the five different flours I needed to bake the "vanilla" cupcakes (they tasted a bit like corn cakes, but with enough frosting the cake flavor was harder to pin down.) Dear Ashley did at least walk out with some type of vegan breakfast burrito. Laiden with a very heavy bag of groceries she even drove me back to my place before taking off on her journey back home.

Then began the real adventure- baking gluten-free, which is actually a breeze once you have all of the ingredients gathered and have an awesome recipe (courtesy of Isa and Terry). Exciting things are happening in the world of gluten-free baking. This time a year ago, it was near impossible to find a decent gluten-free baked good. But now bakers are beginning to figure out which alternative flours (like quinoa, almond, rice, etc.) bake well together to create great flavor and texture.

ground flax seeds are used to replace egg in many recipes

Later I added more frosting...

Check out this recent article from the NY Times about gluten-free baking and a link to recipes.