* 1 cup chopped pecans plus 9 pecan halves, divided * 1 cup lightly packed brown sugar * 1/4 cup rice flour * 1/4 cup sorghum flour * 2
Tablespoons sweet rice flour * 1/4 teaspoon xanthan gum * 2 eggs * 1/2 cup butter (8 Tablespoons), melted * 1/2 cup chocolate chips (optional)
* 1 cup chopped pecans plus 9 pecan halves, divided * 1 cup lightly packed brown sugar * 1/4 cup rice flour * 1/4 cup sorghum flour * 2
Tablespoons sweet rice flour * 1/4 teaspoon xanthan gum * 2 eggs * 1/2 cup butter (8 Tablespoons), melted * 1/2 cup chocolate chips (optional)
Not exact matches
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat
flour (make sure to use certified gluten free if that is a concern) 3
tablespoons + 1 teaspoon (30 g) sorghum
flour 3
tablespoons (30 g)
sweet rice flour 2
tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3
tablespoons (150 g) unsalted butter 2
tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Butterscotch Cake Batter 1/2 cup (90 g) teff
flour 1/2 cup (90 g) potato starch 1/2 cup (70 g)
sweet rice (sometimes called glutinous
rice)
flour 1/4 cup (30 g) white
rice flour 1/4 cup (30 g) tapioca starch 2
tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1
tablespoon olive oil 1/2 teaspoon salt 3
tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3
tablespoons (45 g)
sweet rice flour 3 ounces (90 g) Idiazabal, grated 3
tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
1/2 cup butter or dairy - free alternative, * room temperature 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4 cup white
rice flour 1/4 cup + 2
tablespoons tapioca starch /
flour 1/4 cup + 2
tablespoons potato starch (not potato
flour) 2
tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semi
sweet chocolate chips
2 1/2 cups hot water 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very
sweet 2 teaspoons vanilla extract 1
tablespoon vinegar 2 cups
rice flour 1/2 cup sorghum
flour 1 1/2 cups tapioca
flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
2 cups brown
rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
flour 1/3 cup tapioca
Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2
Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2
Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a
sweeter muffin: 2
Tablespoons — 1/4 cup evaporated cane juice
5
tablespoons (45 g) basic gum - free gluten free
flour blend (30 g superfine white
rice flour + 10 g potato starch + 5 g tapioca starch /
flour)(or replace with an equal amount of superfine
sweet white
rice flour)
1/2 c almond meal 3/4 c gluten - free
flour blend 1/4 c
sweet rice flour (white
rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2
tablespoons organic white sugar 1 large egg 1 1/2
tablespoons freshly grated lemon zest (use a microplane for this)
* 1/3 cup
rice flour, plus extra for dusting pan * 1/3 cup potato starch * 1/3 cup tapioca starch * 1/4 cup
sweet rice flour (also called glutinous
rice flour, one brand name is Mochiko) * 1
Tablespoon sugar * 1/2 teaspoon xanthan gum * 1/4 teaspoon salt * 6
Tablespoons cold butter, cut into small pieces * 1 egg * 2 teaspoons vanilla extract
Ingredients: 3/4 cup tapioca starch /
flour 1/2 cup
sweet white
rice flour 2/3 cup superfine brown
rice flour 6
tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons granulated sugar 2 large eggs plus 1 large egg white, beaten 2
tablespoons olive oil, plus more for handling dough
1/2 cup (2.75 ounces / 80 grams)
sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat
flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2
tablespoons (8.5 ounces / 240 grams) maple syrup 6
tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
1/2 cup crispy hazelnuts or sunflower seeds 1/2 cup coconut
flour 1/2 cup masa corn meal or sprouted buckwheat
flour 3/4 cup arrowroot or
sweet rice flour 1/2 cup coconut oil or ghee 2 duck eggs or 3 chicken eggs 1/3 cup Rapadura sugar or date sugar 2
tablespoons honey 1/2 teaspoon pectin or xanthan gum 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 2 — 4
tablespoons water
You should also be able to use six
tablespoons of any of the following
flours: all - purpose, brown
rice, oat
flour, or
sweet white sorghum
flour.