I know I’m relatively late to the party. By the time I faced the Celiac diagnosis for my son and myself almost a year ago, there were already many GF products on the shelves of regular grocery stores, and more and more mainstream companies were getting into the act.
Not to mention the amount of packaging/labeling that has improved the shopping experience.
My mother may not have been known for her cooking, but my father’s mom sure was. “Mom-Mom” was an *amazing* cook, and had an incredibly sensitive palate, so her food always came out delicious. She was also one of the few of my older relatives who wrote down her recipes and didn’t fudge the details (so no one could repeat their successes — I had a couple of great aunts who did this and it took me forever to crack the code of their signature dishes!)
The other day, The Hubster suddenly had a craving for her sweet and sour potato salad, and — as soon as he mentioned it — so did I. Since I had bacon that needed to be used up, and all the other ingredients are basic pantry staples for us, I added it to last night’s menu.
And by “a lot,” I mean A.L.O.T. It’s a matter of self-preservation, really, because all the commercially-produced gluten-free breads taste like cardboard. *Patoooooie!*
After nine months of making it myself, I’ve worked up quite a tasty, moist version using Pamela’s Bread Mix. (I actually buy this mix in 25 pound bags from Amazon.com, and have even signed up for their automatic delivery system. It really brings the cost down from “Ow-ow-ow!” to “it’s worth it.”)
The Hubster has not yet fully assimilated this new technique, so he asked that I document it for him… and you guys get to come along for the ride. 
In my attempt to avoid the snow that’s coming down fast and deep outside, I’ve been sitting in my office, playing away on the intertubes. Which is how I stumbled across this idea.
They’re, obviously, Pop Tarts from Kellogg’s that are cut with greased cookie cutters — but wouldn’t they work well in a bento?! (You can see the official Kellogg’s “recipe” for how to do it HERE)
