Gluten-free, round two

Last month when Dallin was out of town for a week I made some kind of gluten-free baked item every day. There were some real winners from the experiment, like a nice dried fruit Irish scone recipe, a chewy cookie with oatmeal, golden raisins and walnuts, and a sweet potato pie with a almond meal/brown sugar crust. During that week and the weeks since there were also some less than stellar performers, like my attempt to convert a naan recipe to gluten-free (denture-wearers ought not to taste test), or the gluten-free gnocchi that turned to mashed potatoes as soon as it was mixed with other food. We are still perfecting a homemade gluten-free/egg-free waffle without spending six dollars on a store bought mix. Sweet brown rice/tapioca starch combos seem promising, but success continues to allude us. Yesterday was a good day in the amateur gluten-free kitchen. I tried a new recipe for gluten-free Italian amaretti (almond) cookies that turned out pretty well. Egg whites beaten to a frothy state and almond extract give this cookie a very unique flavor and airy texture. Dinner was a Dallin favorite and a good way to say "I love you." Gluten-free AND vegan macaroni and cheese...yes, yes, I hear you. Just trust me, this macaroni and cheese without the cheese tastes amazing. And it means my Dallin has a happy tummy, which is worth a lot.