Erin McKenna helps everyone find a starting place to substitute out gluten but still have access to sweet and savory baked goods. This article offers an amazing walk-through of all the various flours the gluten-sensitive (and those with celiacs who MUST use gluten-free baking) can learn to cook with.

Without further ado:

I don’t require a savory course—the dainty appetizer, some glam entrée. I own a bakery that specializes in pastries free of gluten and dairy products, Erin McKenna’s Bakery NYC, and because of my job as a dessert maker, eating a meal entirely of sweets has, for better or often worse, become second nature to me. When…


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