This week is all about dealing with that one thing in gluten free cooking / baking that no matter what variety you try, you always have issues with, and how to keep moving towards progress and keep your spirits up. I am sure there is something that just never seems to work out exactly they way you want it to, no matter how many kinds you try or how many times you make it. For me, that thing is cookies. It seems no matter what type of cookie I try to make, there are always issues. Too thin and spreading, hard as a rock, or just plain old morphing into something almost unrecognizable at all. When I try to make cookies, there is always that sense of trepidation and intimidation that comes over me. Yet I haven’t given up on cookies completely, and keep trying! I think knowing how to deal with flops is an important issue – flops don’t necessarily mean you’re a bad cook! I think they can be a bit more frequent during gluten free cooking/baking because oftentimes when we are in the kitchen making gluten free deliciousness, recipes can be a bit experimental – especially if you are trying to make your own recipe or adapt a glutenicious one for the first time.