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Originally Posted by Lemming When baking gluten-free cakes for example, Kirsty, how good are the replacement, gluten-free, ingredients? |
I tend to use rice flour, which gives the cakes a nice sweet flavour, however the difficulty can be in getting the cakes to rise nicely, I use plenty of baking poweder, which seems to do the trick.
It's getting better, as time goes by. Certianly, now most supermarkets stock a decent selection of gluten free products, which helps.
The real problem is getting decent bread - the shop-sold ones are just no good. I have my own bread maker, but I'm still trying to find the ideal recipe. It's very much trial and error, even though I have a couple of decent gluten-free cookery books.