I remember reading in your blog (I think) a way to make a white/wheat flour recipe gluten-free. Now I can't find the blog and I don't understand what I wrote down. I think you reduce the flour when switching to gluten-free and add more liquid through eggs. I wrote down 3/8 to 3/4t/c GF flour and add 1-2 eggs for liquid but I don't understand the flour conversion. Help! I am making a date cake from a very old recipe with simple ingredients. Thanks!

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