I will admit that living a gluten free lifestyle is so much easier today than it was in 2003. In 2003 I discovered that I was allergic to gluten and completely cut it out of my diet. Back then in what I call the "dark days" (total Hunger Games reference, because let's face it I was so very hungry!), if you wanted any kind of gluten free baked good, you had to mix your own flours bake it yourself. That involved things like xantham gum and guar gum. Which I still don't understand what they really are. If you were lucky enough to find a mix of any kind your end result was usually inedible. I can't tell you how many dollars were wasted on mixes that yielded baked rocks that tasted so awful that they were immediately spit into the trash. Today those are nightmares of the past. Today we are lucky that there are hundreds of mixes available on the market to meet all our gluten free cravings, and some of our favorite standbys like Bisquick or Betty Crocker have joined in to help make gluten free baking easier on all of us.
Side note: the mixes from Betty Crocker and Bisquick are not organic or GMO free or any of those kind of buzzy jazz words that are used today. In my house we can barely follow gluten free guidelines when we bake. If we happen upon organic or GMO free mixes, lovely. If not, we are going to eat it anyway.

A few weeks back, Caitlin asked for gluten free chicken pot pies. This request sent me in a mini panic because of all the things I do bake, pie crust...