A few weeks ago, some friends and I participated in a trivia night fundraiser for Metro Lutheran Ministry. Part of the evening was a dessert auction, and one of the desserts was a “boozy amaretto cake.” We didn’t win — the trivia or the cake — but on Friday, MLM emailed out the recipe for that cake. It called for a cake mix, and luckily enough, Betty Crocker makes GF devils food cake mix. That was the only non-GF item in the recipe (certain brands of amaretto are GF, so that wasn’t difficult), and voila, we had the amaretto cake on Saturday. It was delicious. There is a LOT of amaretto in it, and less than half of it has any heat applied, so the alcohol is all there. I will post the recipe tomorrow, but I wanted to write about it tonight. I think it is a good example of how easy it can be to make something gluten free. Frequently, you can just do a straight substitute, and really, even when you can’t, adding in four other flours to get the right consistency is just not a big deal. The real problem comes from contamination, in my opinion. That seems like a good post for later this week. Carl thinks I should write more about cake, but I will let you discover its deliciousness for yourself. Tomorrow.