Talk:Mango-Ginger Upside-down Cake/@comment-64.122.99.18-20100927163926

I successfully modified this recipe to a gluten-free, egg-free version in case anyone is interested.

Subsitituted the flour for 1/2 cup brown rice flour, 3/4 cup garbanzo & fava bean flour blend, 1/4 cup cornstarch, 1/4 cup tapioca starch and 1 Tbsp Potato Flour. 1/2 Tsp Xantham Gum to make it all stick.

Replaced the eggs with EnerG Egg Replacer.

Worked out well! Lovely flavors!