The official blizzard this weekend kept us inside most of the time, except for shoveling expeditions and dog walks. So we fell back on baking.
First was a gluten-free Almond Cake with a Raspberry filing. It turned delicious but ugly.
Then, later today I tried some choolate chip cookies made from almond and coconut flour. I was not happy with them because coconut flour absorbs a lot of moisture and I seemed to have not put in enough liquid. They were edible but dry.
More gluten-free baking as weather dictates!
Carl Oberg 