I am a competent home baker, but have never done any GF baking.
Chowpup and I would like to make a treat for her teachers for the last day of school - I was hoping to make Nigella's Guinness Chocolate Cake:
One of her teachers has celiac. I can get this GF flour:
The Doves Farm website says that I'll need to add more liquid if I am using the GF flour in my own recipe.
My questions: Do I sub the GF flour for AP flour 1:1? Do I need to add anything else? And can you give me an estimate of how much additional liquid I should plan on using? Or does this sound like it will even work? I'd appreciate any help. I just want to make something they can all enjoy together, instead of making something completely different for one person. Thanks!!
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