CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG
Options: Use Classic View

Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Topic: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Content-Transfer-Encoding: quoted-printable
Sender: Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
Subject: [CELIAC'Chiffon Cake Recipe
From: Caroline <[log in to unmask]>
Date: Wed, 1 Jun 2005 15:35:59 -0500
Content-Type: text/plain; charset="iso-8859-1"
MIME-Version: 1.0
Reply-To: Caroline <[log in to unmask]>
Parts/Attachments: text/plain (8 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

I thought I had a beautiful gluten free chiffon cake, until I took it out of the pan.  It split nicely in half with the bottom being quite dense and underbaked, while the top half is nice a fluffy.  What went wrong? Does anyone make a good chiffon cake and is willing to share the recipe?  I used half cornstarch and half potato starch replacing all purpose flour in a regular chiffon recipe.
Caroline Booy
www.birdshillenterprises.com

*Support summarization of posts, reply to the SENDER not the CELIAC List*

ATOM RSS1 RSS2