I have made
several GF recipes, not all desserts, but I am anxious to try this one.
I am used to baking with active dry yeast, but I have noticed that instant yeast is recommended in
several GF recipes, including this one.
Not exact matches
Hello - I am qutie a newbie to the
gf world... I have
several casserole
recipes that you do not need to cook your regular pasta before hand... you mix it and bake it....
Elana's use of blanched almond flour (not to be confused with almond meal, delicious but coarser) intrigues me because Elana uses it as a stand - alone
GF flour, instead of flour mixes I often find in
GF recipes, which require buying
several different flours.
We have
several books with
gf chapters, so there are a few different
recipes on the site and videos to match.
In our
GF book (on Amazon at http://amzn.to/1msOBmY), you'll find
several recipes with raisins and / or nuts:
We've made
several recipes out of your books (have them in hard copies and Nook versions so we can always access them) and for the first time since her diagnosis last summer, we're not eating only pre-made (GROSS)
GF products!
So I have made this
several times... it's an absolute favorite and everyone is always amazed when I tell them it's
GF and vegan:) BUT I was wondering if you have ever tried this
recipe using a 1 to 1
GF flour mix (like King Arthur or Bob's redmill) instead of the almond flour / coconut flour combo....
I've used cups & weights both in the last
several years of
GF baking, and hands - down the baked - by - weight
recipes always produce the best finished product because of the accuracy.
I've been searching for good
GF hamburger buns for years, tried all of the available store bought (vegan) ones and
several other
recipes, but they've all been either a horrible texture / taste, or nice but simply not right with burgers.