Up until recently I’ve always used Delia’s original Christmas cake recipe. It must be forty years old!
We have recently had to go gluten-free and I’m struggling with the plain flour-to-xanthan gum ratio. I’ve compared it to a non-Delia recipe I’ve got for a gluten-free fruit cake, but they use self raising gf flour and in different quantities to Delia’s recipe. Their flour-to-fat ratio is different too, so I’m stuck.
I’d like to use the original Delia recipe (updated in DELIA’S HAPPY CHRISTMAS book) but with the appropriate adjustments for gluten-free. Can you help?