We're cake people, we like to bake and eat cake (my sister likes the eating better than the baking mostly) and I particularly love baking for others so there's no question I'm going to not bake for them now, I just have to find new ways to do it.
I don't do a huge amount of experimenting in that field but I've already pretty much found that the best gluten-free recipes are recipes that are just meant to be gluten free, rather than normal recipes that have been adapted.
I have a wonderful recipe for a flourless chocolate cake that is adored by everyone who comes into contact with it, I suspect that a few of my friends only stay in touch to maintain the odds of them getting more of the cake. It's a great recipe but if it's the only option, I'm sure even it will get dull. So tonight I'm experimenting with a macaroon recipe.
My sister linked me to it some time ago, a colleague at work had made them and she'd loved them but this is the first chance I've had to give it a go. First batch are done and look great, second batch, with added food colouring, is in now.
Ah dammit. Just got the second batch out and they're not so good. I don't think it's been overmixed any more than the first batch but as I only had one suitable baking sheet available, the second batch waited half and hour longer than the first to go into the oven and I think too much air was lost in the waiting. Will have to find another baking sheet and do the whole lot at once I think.\
If you want to try them yourself, the recipe can found here