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I found this recipe in Delia's Complete Cookery course and wondered if you could help me adapt. I'm not a fan of frozen spinach. I find it's just too 'watery' and wondered what quantity of fresh spinach would be appropriate to substitute. Also the pancake element of the recipe states 1/2 wholemeal and 1/2 plain flour. Could the wholewheat be swopped for "buckwheat" - which would be healthier for someone with a compromised immune system. Many thanks. Eileen
I need to change the traditional Xmas cake that I have made for years as my husband has become gluten intolerant.
If I use the original recipe can I just substitute gluten free flour, or do I need to add extra liquid, baking powder or anything else?
I would be grateful for your advice.
I have made the family fruit cake 3 times now and have everything measure and weighed exactly and each time the fruit sinks to the bottom. This last time I even lightly coated the fruit and cherries with a little flour, still it all sunk to the bottom. I am an experienced baker, why is This Happening?
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