Rosemary, my mother-in-law, offered to do a second version of the cake in a mug with me showing the nuts and using the original recipe. It was raining like the flood was coming so why not do a second one!
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November 22, 2009
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I tried this wheat and dairy free – worked great!! I used soy milk and for flour I have a couple of standard blends that I use and always have mixed up. I used the one that is:
3 parts sorghum flour
3 parts cornstarch or potato starch (not flour)
2 parts tapioca flour (not starch)
1 part corn flour
I also added a pinch of guar gum to compensate for the lack of gluten.
I think that next time I would add a bit of orange zest. Sure wish I had some vanilla ice cream with it though.
Comment by River — November 29, 2009 @ 12:20 pm
Another wheat free mix you can use is:
2 3/4 cups brown rice flour
1 1/4 cups cornstarch or potato starch
3/4 cup tapioca flour
Comment by River — November 29, 2009 @ 12:25 pm