Any suggestions for converting this sticky toffee pudding
recipe to be GF? As far as I recall, I have rice, millet, buckwheat, gram (chickpea/garbanzo) and Dove's Farm White GF flours, plus GF baking powder and the odd bit of powdered egg replacer. I'm still inexperienced with GF flours, I rtried that Dove's Farm in biscuits (UK biscuits, sort of cookies) just after going GF and it was vile, but perhaps a richer recipe like this would work with it, or a similar blend? I can tell you that I get on with 2/3 buckwheat and 1/3 gram flours for pancakes, if that's any help, and have been using the rice flour for white sauces (made a divine lasagne recently), teriyaki tofu and the like. Someone accidentally bought me two small cartons of soya cream instead of soya milk, so I'm wondering whether I can sub that for the soya milk in the main recipe.