Thank you for all of those who have bought my e-cookbook. For anyone else interested in the 60% discount, visit my cookbook page.
I have decided the best way to approach this new chapter in my life – gluten-free and low fructose – is to take the classic recipes and turn them on their heads. Not completely on their heads but certainly to remove much of the fructose and all the gluten. I am thinking this will take some experimentation but already I am getting a handle on the changes that are necessary for each recipe. Now that I have a successful gluten-free flour mix, I can make most things. And last weekend’s effort was a chocolate mousse cake. I figured that if the cake mix came out a little dry, then the mousse would compensate but all was well. The only thing about making mousse with eggs is that it needs to be in a fridge and that does certainly change the texture of the cake crumb. But that rich chocolately mousse saves the day.
What a shame Easter is no longer ahead of us to look forward to, but don’t you love these short working weeks? Tomorrow is Friday down here and then the weekend? And more baking!
If any of you ever want me to attempt to make a particular classic dish gluten-free and low fructose, do ask me, either in the comments or by using the contact form up in the menu at the top of the page. I would be happy to oblige, if possible.