Just in time for Christmas, Bakeryandsnacks.com has put together a list of all the science and research done on gluten-free products in 2012 to see how efforts to improve quality and nutrition in gluten-free products are emerging. This is great information that you could perhaps incorporate into your holiday baking adventures!
Buckwheat scores high in improving both texture and nutritional quality in gluten-free foods while rice bran has shown to improve both sensory experience and longevity of shelf life.
Read more about the 2012 developments here: http://www.bakeryandsnacks.