Another tip is to try looking for recipes which don't contain flour, rather than adapting flour based recipes. A lot of macaroons are good.
Here are a couple of mine- they are German Christmas biscuits- best kept for a month before eating!
Zimtsterne Cinnamon Stars
4 egg whites
250g caster sugar
300g ground almonds
1 level teaspoon cinnamon
One finely grated lemon rind
Whisk the egg whites until very stiff, then fold in the sugar. Take out ¼ and reserve. Fold the almonds, cinnamon and lemon rind into the egg whites, then knead to incorporate the rest. Dust the board and rolling pin with icing sugar to prevent it from sticking and roll out to about ½cm thick. Cut out with a small star shaped cutter.
Place on greased baking parchment or a very good non-stick baking tray. Mix a small amount of rum into the egg white mixture and brush thickly over the biscuits.
Bake at 140-160 centigrade for 30-40 minutes.
Store in an airtight tin.
Zitronenhertzen Lemon Hearts
3 egg yolks
125g caster sugar
1 packet vanilla sugar
Finely grated rind of half a lemon
225g ground almonds (preferably ground with the skins still on)
1 pinch baking powder.
Rum or lemon juice.
Whole or slivered almonds to decorate
Mix the caster sugar, egg yolks and vanilla sugar until creamy. Knead in the other ingredients. Dust the board and rolling pin with icing sugar to prevent it from sticking and roll out the dough to ½ cm thick and cut out with a heart shaped cutter. Place on greased baking parchment or a good non stick baking tray.
Bake at 180-200 centigrade for 12-15 minutes.
Allow the biscuits to cool slightly. Make a thickish icing with icing sugar and either a little lemon juice or rum. Use this to ice the biscuits whilst they are still warm and place a slice of almond on to decorate. Store in an airtight container.
Teufelskuessen Devil’s Kisses
250g butter or marg
100g Caster Sugar
!00g grated plain chocolate
60g plain flour
250g potato starch
Cream the butter and sugar together. Knead in to other ingredients and roll out into marble sized balls. Place on greased baking parchment or a good non-stick tray. Allow plenty of space between them.
Bake at 190-200 centigrade for 10-15 minutes.
When cool, remove carefully and store in an airtight tin.
The BBC have a useful section on their website where you can search by a variety of search terms including gluten free http://www.bbc.co.uk/food/recipes#quick-recipe-finder