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Hi List,

You had some questions regarding the panforte recipe:

What gf flour I used: G.F. Roberts makes one in Australia, manufactured
by Soy Products (www.soyproducts.com.au). Unfortunately I cut off the
ingredients list as I opened it, but I think it had rice, maize and soy
flours plus gluco-delta-lactone. On the package it says NO: wheat,
dairy, egg, potato, salt, MSG, gene-bean, yeast, fats, sugars,
additives, gluten. I don't know the ratios, but I wouldn't worry too
much. Just use your regular white gf flour, no gum is necessary as
panforte is very-very sticky and gluey from the sugar and fruit and the
flour is just a minor ingredient.

How and when it is originally eaten: I'm not from Tuscany so I don't
really know. Judging from the richness of the cake I think it works best
with tea/coffee or as a festive after-dinner nibble.

Conversions: Sorry I don't think I can't convert to cups or ounces, but
here are a few sites that tell you how to do it:
   http://www.food.epicurious.com/db/dictionary/refguides/convertmetric/
      confrommetric.html
   http://www.pathfinder.com/FoodWine/pantry/frmetric.html

Happy baking!

Niko