Pretty sure I'm using the same sort of flour after all these years. I just used to be able to do cakes and pastry, but can't now. Still, I've not tried as much in this gas oven, and the flat cake was in a fan assisted electric. I'm not at all convinced about its temperatures. (Especially given the amount of time we cooked chicken legs in there which still ran bloody juices)
I think I've nailed scones, by adapting the gluten free recipe and reducing the liquid (or calling them drop scones if I forget).
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Re: Is this any use?
Date: 2007-02-12 11:22 am (UTC)I think I've nailed scones, by adapting the gluten free recipe and reducing the liquid (or calling them drop scones if I forget).