This was originally an, as I like to call them, ‘extra gluten’ recipe.
So this is a recipe from this book, an old favourite:
All I did to change it was use gluten free flour (by Dove farm?) and add extra milk and vanilla. Simple right? It tastes grainier than usual cake, but when it’s all you can eat I guess you don’t constantly compare. The trick with gluten free is to add in a little extra moisture and the cakes tend to come up drier than their extra gluten counterparts. As long as you remember that, you can pretty much convert anything. Maybe next week I’ll try pastry!