These recipes come from The Washington Post but were adapted from other recipes.
This one is adapted from a Carol Fenster recipe (I don’t know what they changed). It uses my favorite flour, sorghum, so I’ll be giving it a try.
This is adapted from a recipe on the blog 101 Cookbooks. It uses oats and almond meal. If you can handle oats, it calls for the old fashioned rolled type which is how most gluten-free oats are made.
This recipe comes from the book Holiday Cookies. It uses almond paste and is naturally gluten free.
Here is another recipe adapted from a Carol Fenster recipe. It is flourless.
White Chocolate Apricot Almond Balls
If you try any of these, let me know how they turn out.