This is the best ginger cake you will ever make. I promise. This recipe is from BAKE by Lorraine Pascal. It’s gorgeous and verified by my partner Mark and many of my family and friends. Yesterday I thought I would see how it turned out using GF flour using a flour mix in the Phil Vickery – Essential Gluten Free I am using Flour Mix B
500g (50%) GF brown rice flour
300g (30%) ine maize meal
200g (20%) cornflour
As you can see the GF cake (top) didn’t look as pretty as the wheat flour one. Its a lot more crumbly, but tastes just as good. I have now cut it into slices and frozen most of it as GF cakes tend to go stale quicker. Also it means I can’t eat it all in one go. Needless to say the other one will be gobbled up by the other half over the next few days.