MarketBasket: Springtime servers

Flour sans gluten After many requests from customers who cannot - or do not want to - eat wheat, Thomas Keller's pastry chef, Lena Kwak, developed a gluten-free flour that can be substituted in equal amounts in quick breads, muffins, scones, cake, and biscuit recipes. That flour, used at all Keller's restaurants, is now available for retail purchase. Not cheap, but a wonderful gift to celiacs, I can attest, after using it to bake brioche rolls for my celiac daughter.