LeafsFan1122
Assistant Cook
Hey everybody,
I just started culinary college a cuple weeks ago and I have been given an assignment in which I'm having difficulties with.
The assignment is to find a regular chocolate cake recipe and modify it to make it into a celiac-friendly recipe.
Other than replacing our regular flour with gluten-free flour, are there any other obvious replacements that I can make?
Also, I'm confused about "yield" ... how do you calculate the yield when it is not given in a recipe?
Thanks for your help.
I just started culinary college a cuple weeks ago and I have been given an assignment in which I'm having difficulties with.
The assignment is to find a regular chocolate cake recipe and modify it to make it into a celiac-friendly recipe.
Other than replacing our regular flour with gluten-free flour, are there any other obvious replacements that I can make?
Also, I'm confused about "yield" ... how do you calculate the yield when it is not given in a recipe?
Thanks for your help.