I have made the pastry gluten free as I have coeliacs disease. It's taken me along time to perfect, but now although theres many different ingredients to the Irish original, it tastes similar and has the same crunch as it comes hot out of the oven.
A couple of weekends ago we had a fun weekend at the Yinnar Community Garden, where I showed a lovely bunch of people how to make my Garden Glut Pickles during a "Kitchen Pantry" workshop, which is a series of 5 workshops to be held up until May, funded by the Latrobe Health Assembly and facilitated by the volunteers of the garden and neighbouring ARC Art Gallery.
Well this is an old simple chocolate cake recipe given to me from the 1930's, its basic and turns out beautiful and delicious. I varied this time by only by adding gluten free flour instead of regular flour, I use the "Lauke" Gluten Free White Bread /Biscuit/Cake Flour, which acts very similar to regular wheat varieties.
Oh with the bizarre return of "high summer" temperatures, and a really dry brown view of our hills to contend with (poor farmers), ice-cream making has returned to lift my spirits while in the kitchen (aircon firmly back on while cooking).
I have to say I'm on a real porridge kick lately, after discovering and feeling first-hand the benefits of buckwheat grains. By "activating" the grains overnight, it provides a lovely nutty flavour thats high in amino acids, great for your tummy and serotonin levels, meaning it actually does make you feel full and happy!