Nope, I haven’t lost my mind. I still love wheat and all of its gluten-y whole grain goodness. I do, however, have a few friends and relatives with food allergies and intolerances. And I am not a Monster. Its wrong to exclude them from all of the fun. Nut free is fairly easy. I do use my glass mixing bowl for the nut free people since my stainless one has scratches and I’m afraid it might have oils trapped from peanut butter related things. For dairy free things I use coconut oil instead of butter. Gluten free has been a long time coming. I have been reading about it for months. My cute sisters and my husbands sweet friend from school are both gluten free eaters… so from time to time I am going to make a few things that are gluten free. These were a great way to start. HERE is the recipe I used. I did weigh the flours. I used Bob’s Red Mill Gluten Free All Purpose Baking Flour to replace all three of Gluten Free Girl’s flours. Also, I used regular granulated white sugar. I also substituted coconut oil for the shortening in the cream because I really don’t care for shortening. I’m so pleased with how they turned out!