lois
BBC Good Food Member since 30 May 2008
My Latest favourites recipes
Last comments I've made
-
26 May 2011
"made these gluten free by substituting my flour mix - 40% urid, 40% tapioca and 20% cornmeal. Added a teaspoon of baking powder which made the doughnuts a little lighter and softer. Ran a test with just the yeast and one with yeast an baking powder, as well as making baking powder only doughnuts. This is definitely the best. Excellent doughnuts and easy to make. "
-
30 May 2008
"excellent cake for gluten free cupcakes. Just swop the ordinary flour for gluten free flour and double the baking powder. This gets a good balance between the heaviness you can get with all almond flour cakes and the powdery mouth feel of the gluten free flour cakes (made solely with gluten free four cakes can be quite repellent - I actually gave the birds my gluten free banana cake and I normally find banana cake hard to resist) I am testing recipes as I am running a large family party (about fifty people) and my neice has coeliac disease. I want the entire party to be gluten free and I want those who dont think of such things not to notice that it is a 'diet' party."
1
rating
Search Good Food
Your profile
Update your personal details, change your newsletter preferences and, create and edit your public profile.
