gluten-free eats

Re: step 1 -- it's all down to what temperature your room is. :,)

If you have a chance, I'd love to know the dimensions of your bar tin.

I just finished my third slice of a new carrot cake, following the recipe in The Loopy Whisk's Katarina Cermelj's new cookbook, Baked to Perfection. A cookbook review may be appearing at a comm near you.

Comparing your recipe the basic elements and proportions are the same. But her recipe called for 4 eggs. I assume they would contribute to the cake's structure, but evidently not so much!

I did like her flour mix (40% tapioca, 30% buckwheat, 30% millet).