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

Written by

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

More From Medium

Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch
Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore
Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade