If you watched The Great British Bake Off yesterday then you’ll know the technical bake was a Bakewell Tart.
As promised, I decided to do a gluten-free version. But badly.
Watch the video here to see what I mean.
The question is, how are you supposed to make a decent version? I’d be really grateful if you could do some detective work by watching it and telling me why. Pastry’s not my strong point and the gluten-free version really wasn’t anything to boast about. The whole thing tasted dry. Perhaps it was overbaked slightly…perhaps…but I’m sure that wasn’t the only error I made.
Do let me know below what you would have done differently! If I get a cracker of a recipe then I’ll do a video on how to make it with a full ingredients list and method. Promise.