Laura Vincent
Mar 7 · 1 min read

The intricacy of gluten-free baking is not my strong point, but I would suggest perhaps replacing the plain flour with superfine corn flour — I think that’s what it’s called in the US, it’s cornmeal that’s been finely ground into a floury powder. Not to be confused with cornstarch. Extra confusing: in New Zealand we call cornstarch, cornflour…

Otherwise rice flour could work, or a reliable gluten-free baking blend. Gluten-free flour tends to need a little extra moisture, so perhaps bung in another tablespoon of aquafaba while you’re at it.

Laura Vincent

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Food blogger and author from New Zealand. Writing at; Twitter at @hungryandfrozen; and exclusive stuff at

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