NEW YORK TIMES ARTICLE WITH RECIPES. A few sources have let me know about Catherine Saint Louis's December 14, 2005 New York Times article "For Wheat Watchers, a Chance to Indulge."

Saint Louis calls The Gluten-Free Pantry and Pamela's Products "standouts with the wheat-free crowd for years."

She calls the "light, crisp sugar cookies" from Cherrybrook Kitchen "perfect as holiday gifts or to dip in hot chocolate."

Chocolate chunk brownies from 1-2-3 Gluten Free are "moist but not too gooey."

Heron's Organic Bread and Cake mix "made delicious cakes that reliably rose and also browned well."

Saint Louis also found that Bob's Red Mill's garfava flour "makes delicious cakes, if a bit hearty."

She praises Bette Hagman's book The Gluten-Free Gourmet Makes Dessert for the gluten-free cooking novice.

I've learned that many recipes in The New York Times are delicious and gluten-free (or easily converted to gluten-free). But yesterday's Times came with three specifically gluten-free recipes: Chiffon Cake, Spiced Coffeecake, and Fresh Ginger Cake.