I have learned a lot about Gluten Free cooking through doing my 20% Project on it. I have learned that there are many different types of flour that can be used in Gluten Free cooking and that some work better for certain projects than others. I found that flour such as Coconut flour is good for deserts because of its natural sweetness. For coconut flour I did find out that you need to add more liquid when you are cooking with it otherwise it will end up too dry when you make the final recipe. I also found out that the best thing to use when making pasta is to use brown rice flour, tapioca flour, and xantan gum. These combined more or less are similar to having gluten pasta. This makes it so that the flour is not as gritty and makes it so that the flour still manipulates more or less like gluten flour. When I was working with the gluten flour I noticed that it fell apart really easily which made it substantially harder to work with. I found that I could not use the lower settings on my pasta maker since the pasta was just falling apart. I used the Fettuccine setting as was recommended though and it seemed to work very well. I found out that gluten free is meant to prevent people's response to gluten when they have celiac's disease. Gluten free can be beneficial as long as they are careful about what they eat and not replacing the gluten with only things such as potato starch. I also learned that the Pesto was easy to make and delicious. In the future though I need to grow my own basil so it is not as expensive and I need to use less cream in the creamy Pesto Sauce.