I had the pleasure of bumping into food writer Melissa Clark not once, but twice, in the last month. I was happy to learn she was working on a piece for her New York Times column about gluten-free cooking and baking, and that she’d be talking with my author and early advocate of the gluten-free movement, Shauna James Ahern of glutenfreegirl.com. The terrific article ran today and it highlights a number of gluten-free cookbooks that have hit the market in the last couple of years. As Melissa indicates, gluten-free has become mainstream, and it seems to me this is a direction that more of us will be going in over time. Our diet is literally making many of us sick, and eliminating triggers like gluten is one way to get back to the basics of natural whole foods, and a healthier, more balanced way of eating. I’m not gluten-free, and my kids and I eat more of the stuff than I care to admit, but I’m paying close attention to what’s happening in the world of gluten-free living, and I suspect I’ll be dipping my toes in those waters at some point. The gluten-free recipes I’ve made and desserts I’ve sampled are quite good, and with so many innovators like Shauna out there paving the way for the rest of us, it’s become easier, if not easy, to adapt to this lifestyle change. There are a lot of books and sites mentioned in this piece, but are there any other gluten-free cookbooks or websites you love that aren’t covered in this article?