Cooking

Did a bit of experimenting today. 
As LooseCanon now has to eat gluten free due to his diagnosis of Coeliac disease, I tried some cheese scones which I love with soup, made with some weird GF flour. They’re actually ok. They will never have the same texture as those made with “proper flour “ . But they’re pretty good if a little cakey.
I also learnt a cheat way of making a case for a flan or quiche type of dish using a wrap or flat bread , GF if necessary. Heck of a lot quicker than making pastry. Then just fill it as you normally would.
 I find a lot of gluten free things to be very over processed so I’d probably rather have something without loads of emulsifiers etc, but the occasional one is ok. Sadly coeliacs have much less choice.