The amygdalopita made with gluten free flour seems to be just fine. Of course, there's only a tablespoon of flour in an entire batch, so I could probably substitute almost anything without it being noticable. The scones however, seem to be flatter and denser - I guess we'll see tomorrow. The Yorkshire pudding batter is *way* too thick. The regular batter is just like it should be, but the GF batter is very dense. I may need to add more milk. Again - we'll see tomorrow. I really want that to work.
I've got the dishes set out, and some of the utensils - I need the dishwasher to finish running before I can finish that up. I'm sorting out serving dishes right now - it's not a big house, and I need to be efficient. Not to mention that where there are GF/non-GF options, I want it to be crystal clear which is which.
Next - straighten things up, take stuff down to the basement, bring stuff up from the basement, and vacuum. The more I get done tonight, the more leisurely I can be tomorrow.
