Yesterday I wanted to make 2 small carrot cakes (1 gluten-free for a celiac friend, and a regular one). For the gluten-free one, I literally just swapped regular wheat flour for corn flour (same quantities), and the texture of the batter looked alright (don´t know if I had to do any kind of conversion though).
The thing is, I ended up baking only the regular one (in a small mold), and there was some batter left. As I am not gonna see my celiac friend for a week or so, I was planning on just mixing the gluten-free batter and the little left of normal batter to eat the cake myself and my family (no celiacs here, don't worry).
Will that mess anything up? Like flavour, timing in the oven, etc? Or will both batter types mix properly?
I guess I'll try this evening and write the result in here, but wanted to know the result beforehand to know if doing it or not in case it was a terrible idea!