Last year after our Passover Seder I took the leftover charoset and turned it into a rolled cake that I served my family a few days later on Easter. It was so good I was thinking about it all year and eagerly awaiting the leftovers so I could once again make this cake. Until I remembered the whole “gluten-free-thing” and then I started wondering what to do.
Then I realized that I have my mojo back and adapting recipes to gluten free doesn’t intimidate me anymore (although, admittedly, it probably still should sometimes!). I used my now standard gluten free flour mix for cakes and it turned out beautifully. I’m almost starting to wonder what the big deal is about gluten when I seem to be able to get along so well without it!