Gluten free! I made this with the heels of the (expensive) gluten free bread we eat that I'd been collecting in the freezer. I used half blueberries and half strawberries, as that was what I had, and increased the eggs to 14 as it looked a bit dry. I also decreased the sugar to 3/4 cup and instead of mixing in the syrup, I dribbled it over the top. Because of a change in plans, it was 14 hours before I could bake it, and it still turned out beautifully, not all all mushy. Finally, rather than making the cooked sauce, I simply mashed up some strawberries and mixed in a little sugar--no cooking. We ended up serving it as dessert with a choice of whipped cream or vanilla ice cream. It was a big hit, and the leftovers are rapidly disappearing. It's great even cold straight from the refrigerator!
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Gluten free! I made this with the heels of the (expensive) gluten free bread we eat that I'd...