I haven’t been having a great time with gluten free baking. And after various trial and error situations with recipes all over the place, I’m finding myself avoiding the whole process because it’s so inconvenient. Or it just seems inconvenient because the end result is never really like the baked products I’m used to. I love the feeling of running my hands through sticky stretchy dough, kneading it, letting it rise, etc. (and yes, I think every Wednesday gluten free post will start like this – I told you, I needed/need a lot of GF convincing, but I’m trying.) But today (well, Wednesday) I made cookies. And they were actually great. First of all, I was weirded out by the flours used: sorghum, teff (of injera/ethiopian flat bread fame) and a few others, but the result was really quite awesome. I’ll admit, I was surprised. The cookies puffed up perfectly, a little crisp at the edges, chewy on the inside, the colour was really appealing, and altogether had a rich flavour. If I didn’t have an absurd to do list today I’d ride this wave of gluten free love through a few other recipes. But that’s not going to happen today unfortunately. But on the plus side – I have cookies.