More culinary experimentation

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So I have two food-related challenges: We still have four or five bags of gooseberries in the freezer (this year’s will arrive in May) as well as other berries, and Our housemate/ lodger is coeliac. So I’ve been trying out new recipes to cope with both those ‘issues’. Today’s experiment was this Gooseberry and Ginger Loaf Cake (from ‘Delicious’ magazine). I found the recipe online and just used it as it said but with supermarket brand gluten-free flour instead of regular flour. The result was very good. It was rather fragile and fell apart coming out of the tin, not sure if this was because it was still warm or the lack of gluten – probably both – so it wouldn’t win any prizes for appearance but it tasted good and it firmed up well once it was cool. I should really make a note of our gluten-free experiments and compile a collection! All rights reserved. © Text and image copyright Fleur.