Recently, I was at a dinner party which included a gluten-free guest; so naturally, I made a potato-based lemon drizzle cake.

The results, which were surprisingly fluffy and delicious (the BBC recipe it’s based on has five-star reviews, or I’d never have risked it), surprised me.

But on my way home, I had a last-minute panic ― hang on, I thought, the dense, heavy cake used a LOT of baking powder.

Is that gluten-free? And how is it even made?

The offending article

Is baking powder gluten-free?

Some news from Dr Oetker prevented me from sending a post-party........

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