camronnie: toffee ice cream sandwiches ………. *drool*….drool indeed Ingredients 375 ml or 1 1/2 cup Semi-sweet chocolate chips 125 ml or 1/2 cup Toffee bits 1 L or 4 cups Rice Krispies* Brown Rice Gluten Free cereal 500 ml or 2 cups Ice cream or frozen yogurt Directions 1. In saucepan over low heat, melt chocolate stirring constantly until smooth. Remove from heat.2. In a medium bowl, stir together melted chocolate and toffee bits. Add cereal and stir until well coated.3. Lay wax paper in a 13” x 9” pan. Using a spoon, press mixture firmly and evenly into pan. Place in freezer until firm, about 15 minutes. Cut cereal mixture into 3” x 3” squares.4. Take two squares and spread ice cream between the two to make sandwiches. Wrap individually in foil or freezer wrap. Freeze until about firm (about 1/2 hour) or eat right away. † Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

camronnie:

toffee ice cream sandwiches

………. *drool*….drool indeed

Ingredients

  • 375 ml or 1 1/2 cup Semi-sweet chocolate chips
  • 125 ml or 1/2 cup Toffee bits
  • 1 L or 4 cups Rice Krispies* Brown Rice Gluten Free cereal
  • 500 ml or 2 cups Ice cream or frozen yogurt

Directions

1. In saucepan over low heat, melt chocolate stirring constantly until smooth. Remove from heat.

2. In a medium bowl, stir together melted chocolate and toffee bits. Add cereal and stir until well coated.

3. Lay wax paper in a 13” x 9” pan. Using a spoon, press mixture firmly and evenly into pan. Place in freezer until firm, about 15 minutes. Cut cereal mixture into 3” x 3” squares.

4. Take two squares and spread ice cream between the two to make sandwiches. Wrap individually in foil or freezer wrap. Freeze until about firm (about 1/2 hour) or eat right away.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
Brownies Ingredients 750 ml or 3 cups Rice Krispies* Brown Rice Gluten Free cereal crushed to 250 ml (1 cup) 500 ml or 2 cups Granulated sugar 125 ml or 1/2 cup Rice flour 125 ml or 1/2 cup Cocoa 1 ml or 1/4 tsp Salt 125 ml or 1/2 cup Chopped pecans or walnuts 125 ml or 1/2 cup Butter, melted 3 Eggs, lightly beaten 50 ml or 1/4 cup Milk 5 ml or 1 tsp Vanilla 250 ml or 1 cup Chocolate chips, divided Directions 1. In large bowl mix together crushed cereal, sugar, flour, cocoa, salt and pecans. Add butter, eggs, milk and vanilla. Mix just until combined. Stir in 125 ml (1/2 cup) of the chocolate chips. Spread evenly in 33 x 23 cm (13 x 9-inch) baking pan. Sprinkle evenly with remaining chocolate chips.2. Bake at 180°C (350°F) about 25 minutes or until wooden pick inserted in centre comes out clean. (Do not overbake). Cool completely on wire rack before cutting into squares. Store in tightly covered container at room temperature. † Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.  

Brownies

Ingredients

  • 750 ml or 3 cups Rice Krispies* Brown Rice Gluten Free cereal crushed to 250 ml (1 cup)
  • 500 ml or 2 cups Granulated sugar
  • 125 ml or 1/2 cup Rice flour
  • 125 ml or 1/2 cup Cocoa
  • 1 ml or 1/4 tsp Salt
  • 125 ml or 1/2 cup Chopped pecans or walnuts
  • 125 ml or 1/2 cup Butter, melted
  • 3 Eggs, lightly beaten
  • 50 ml or 1/4 cup Milk
  • 5 ml or 1 tsp Vanilla
  • 250 ml or 1 cup Chocolate chips, divided

Directions

1. In large bowl mix together crushed cereal, sugar, flour, cocoa, salt and pecans. Add butter, eggs, milk and vanilla. Mix just until combined. Stir in 125 ml (1/2 cup) of the chocolate chips. Spread evenly in 33 x 23 cm (13 x 9-inch) baking pan. Sprinkle evenly with remaining chocolate chips.

2. Bake at 180°C (350°F) about 25 minutes or until wooden pick inserted in centre comes out clean. (Do not overbake). Cool completely on wire rack before cutting into squares. Store in tightly covered container at room temperature.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.


 

1 year ago
Raspberry Streusel Bars Ingredients 750 ml or 3 cups Fresh or frozen raspberries 125 ml or 1/2 cup Sugar 75 ml or 1/3 cup Orange juice 20 ml or 4 tsp Cornstarch 1.5 L or 6 cups Rice Krispies* Brown Rice Gluten Free cereal 125 ml or 1/2 cup Rice flour 250 ml or 1 cup Ground almonds 250 ml or 1 cup Packed brown sugar 15 ml or 1 tbsp Grated orange rind 250 ml or 1 cup Melted butter Directions 1. In saucepan, bring raspberries, sugar and orange juice to boil; reduce heat and simmer for 10 minutes. Whisk cornstarch with 25 ml (2 tbsp) water; whisk into sraspberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap on the surface and refrigerate until cold; about 1 hour.2. In large bowl, mix together crushed cereal, flour, almonds, brown sugar and orange rind. Drizzle with butter and mix with fork until well coated. Remove 250 ml (1 cup); set aside for topping. Press remaining cereal mixture into a 2L (8-inch) square baking pan lined with parchment or coated with cooking spray. Spread with raspberry filling. Sprinkle with remaining cereal mixture.3. Bake in the centre of a 180°C (350°F) oven until golden, about 45 minutes. Let cool in pan on rack. Cut into squares. † Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

Raspberry Streusel Bars

Ingredients

  • 750 ml or 3 cups Fresh or frozen raspberries
  • 125 ml or 1/2 cup Sugar
  • 75 ml or 1/3 cup Orange juice
  • 20 ml or 4 tsp Cornstarch
  • 1.5 L or 6 cups Rice Krispies* Brown Rice Gluten Free cereal
  • 125 ml or 1/2 cup Rice flour
  • 250 ml or 1 cup Ground almonds
  • 250 ml or 1 cup Packed brown sugar
  • 15 ml or 1 tbsp Grated orange rind
  • 250 ml or 1 cup Melted butter

Directions

1. In saucepan, bring raspberries, sugar and orange juice to boil; reduce heat and simmer for 10 minutes. Whisk cornstarch with 25 ml (2 tbsp) water; whisk into sraspberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap on the surface and refrigerate until cold; about 1 hour.

2. In large bowl, mix together crushed cereal, flour, almonds, brown sugar and orange rind. Drizzle with butter and mix with fork until well coated. Remove 250 ml (1 cup); set aside for topping. Press remaining cereal mixture into a 2L (8-inch) square baking pan lined with parchment or coated with cooking spray. Spread with raspberry filling. Sprinkle with remaining cereal mixture.

3. Bake in the centre of a 180°C (350°F) oven until golden, about 45 minutes. Let cool in pan on rack. Cut into squares.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
Honey Nut Bars Ingredients 50 ml or 1/4 cup Butter or margarine 75 ml or 1/3 cup Packed brown sugar 75 ml or 1/3 cup Golden corn syrup 30 ml or 2 tbsp Liquid honey 1 L or 4 cups Rice Krispies* Brown Rice Gluten Free cereal 125 ml or 1/2 cup Toasted chopped walnuts 125 ml or 1/2 cup Toasted slivered almonds 125 ml or 1/2 cup Dried cranberries 50 ml or 1/4 cup Sesame seeds Directions 1. In a large saucepan or Dutch oven, over medium heat, melt butter. Stir in brown sugar, corn syrup and honey. Bring to boil; boil 1 minute, stirring to dissolve sugar. Remove from heat.2. Immediately stir in cereal, walnuts, almonds, cranberries, and sesame seeds until well combined.3. Spread in 33 x 23 cm (13 x 9-inch) baking pan that has been lined with foil and lightly greased. Press firmly using greased hands. Let cool.4. Cut into three parts along longer side of pan, then each part into 5 bars. Store in tightly covered container.Notes/HintsVariations: Use any chopped dried fruit in place of raisins and any nuts.† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

Honey Nut Bars

Ingredients

  • 50 ml or 1/4 cup Butter or margarine
  • 75 ml or 1/3 cup Packed brown sugar
  • 75 ml or 1/3 cup Golden corn syrup
  • 30 ml or 2 tbsp Liquid honey
  • 1 L or 4 cups Rice Krispies* Brown Rice Gluten Free cereal
  • 125 ml or 1/2 cup Toasted chopped walnuts
  • 125 ml or 1/2 cup Toasted slivered almonds
  • 125 ml or 1/2 cup Dried cranberries
  • 50 ml or 1/4 cup Sesame seeds

Directions

1. In a large saucepan or Dutch oven, over medium heat, melt butter. Stir in brown sugar, corn syrup and honey. Bring to boil; boil 1 minute, stirring to dissolve sugar. Remove from heat.

2. Immediately stir in cereal, walnuts, almonds, cranberries, and sesame seeds until well combined.

3. Spread in 33 x 23 cm (13 x 9-inch) baking pan that has been lined with foil and lightly greased. Press firmly using greased hands. Let cool.

4. Cut into three parts along longer side of pan, then each part into 5 bars. Store in tightly covered container.

Notes/Hints

Variations: Use any chopped dried fruit in place of raisins and any nuts.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
Strawberry Ice Cream Pies Ingredients 30 ml or 2 tbsp Firmly-packed brown sugar 45 ml or 3 tbsp Butter 50 ml or 1/4 cup Corn syrup 625 ml or 2 1/2 cup Rice Krispies* Brown Rice Gluten Free cereal 1 L or 4 cups Vanilla ice cream 750 ml or 3 cups Fresh strawberries 15 ml or 1 tbsp Sugar Preparation Regular Method 1. In medium saucepan, combine brown sugar, butter and syrup. Cook over medium heat sitrring constantly, until sugar is dissolved and mixture just begins to boil. Remove from heat.2. Stir in cereal, mixing until well coated. With back of spoon press evenly into buttered 23 cm (9”) pie plate to form crust. Chill until firm.3. Spoon softened ice cream into chilled crust, spreading evently. Freeze until firm, at least 4 hours; cover.4. Reserve about 250 ml (1 cup) berries. In food processor or blender, puree remaining strawberries. Sweeten with sugar to taste. Cover and refrigerate.5. At serving time, slice reserved berries; top each pie slice with sliced berries and drizzle with strawberry puree.† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

Strawberry Ice Cream Pies

Ingredients
30 ml or 2 tbsp
Firmly-packed brown sugar 45 ml or 3 tbsp
Butter 50 ml or 1/4 cup
Corn syrup 625 ml or 2 1/2 cup
Rice Krispies* Brown Rice Gluten Free cereal 1 L or 4 cups
Vanilla ice cream 750 ml or 3 cups
Fresh strawberries 15 ml or 1 tbsp
Sugar
Preparation

Regular Method

1. In medium saucepan, combine brown sugar, butter and syrup. Cook over medium heat sitrring constantly, until sugar is dissolved and mixture just begins to boil. Remove from heat.

2. Stir in cereal, mixing until well coated. With back of spoon press evenly into buttered 23 cm (9”) pie plate to form crust. Chill until firm.

3. Spoon softened ice cream into chilled crust, spreading evently. Freeze until firm, at least 4 hours; cover.

4. Reserve about 250 ml (1 cup) berries. In food processor or blender, puree remaining strawberries. Sweeten with sugar to taste. Cover and refrigerate.

5. At serving time, slice reserved berries; top each pie slice with sliced berries and drizzle with strawberry puree.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
saucy soft tacos Ingredients 500 g or 1 lb Lean ground beef 125 ml or 1/2 cup Chopped onion 375 ml or 1 1/2 cups Frozen corn thawed 500 ml or 2 cups Gluten free Salsa 500 ml or 2 cups Rice Krispies* Brown Rice Gluten Free cereal 2 ml or 1/2 tsp salt 10 ml or 2 tsp chili powder 12 20 cm (8-inch) brown rice tortillas shredded cheese, chopped green onion, chopped tomatoes, shredded lettuce, sour cream, salsa Preparation Regular Method 1. In large skillet, cook ground beef and onion over medium heat until meat is browned. Stir in corn, salsa, cereal, salt and chili powder. Simmer over low heat about 10 minutes, stirring frequently.2. Wrap tortilla in a cloth or foil and warm tortillas in oven. Spoon 125 ml (1/2 cup) meat mixture onto each tortilla. Add toppings as desired. Serve immediately.† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

saucy soft tacos

Ingredients
500 g or 1 lb
Lean ground beef 125 ml or 1/2 cup
Chopped onion 375 ml or 1 1/2 cups
Frozen corn thawed 500 ml or 2 cups
Gluten free Salsa 500 ml or 2 cups
Rice Krispies* Brown Rice Gluten Free cereal 2 ml or 1/2 tsp
salt 10 ml or 2 tsp
chili powder 12 
20 cm (8-inch) brown rice tortillas







shredded cheese, chopped green onion, chopped tomatoes, shredded lettuce, sour cream, salsa
Preparation

Regular Method

1. In large skillet, cook ground beef and onion over medium heat until meat is browned. Stir in corn, salsa, cereal, salt and chili powder. Simmer over low heat about 10 minutes, stirring frequently.

2. Wrap tortilla in a cloth or foil and warm tortillas in oven. Spoon 125 ml (1/2 cup) meat mixture onto each tortilla. Add toppings as desired. Serve immediately.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
lemon blueberry scones Ingredients 250 ml or 1 cup Rice flour 175 ml or 3/4 cup Ground almonds 50 ml or 1/4 cup Granulated sugar 15 ml or 1 tsp Baking powder 2 ml or 1/2 tsp Salt 125 ml or 1/2 cup Butter, softened 375 ml or 1 1/2 cups Rice Krispies* Brown Rice Gluten Free cereal 175 ml or 3/4 cup 2% milk 1 Egg 250 ml or 1 cup Fresh or frozen blueberries (do not thaw) 10 ml or 2 tsp Grated lemon rind 125 ml or 1/2 cup Icing sugar 15 ml or 1 tbsp Lemon juice 5 ml or 1 tsp Butter, melted Preparation Regular Method 1. In large bowl, mix together flour, almonds, sugar, baking powder and salt. Cut in butter using pasty blender or two knives, until mixture looks like coarse crumbs.2. In a re-sealable bag, crush cereal to about 175 ml (3/4 cup). Stir into flour mixture.3. In small bowl, mix together milk and egg; stir into flour mixture just until combined. Stir in blueberries and lemon rind just until mixed. (Batter will be thick but not dry). Gently pat dough onto a floured surface into a square about 2.5cm (1-inch) thick. Using a floured knife, cut into 12 pieces and arrange onto a parchment-lined baking sheet. Bake at 200°C (400°F) for 10 to 12 minutes, until golden brown.4. In small bowl, whisk together icing sugar, lemon juice and butter until smooth. Drizzle about 10 ml (2 tsp) over the top of each scone.NotesVariation: Use 125 ml (1/2 cup) dried cranberries in place of blueberries. Replace lemon rind with 15 ml (1 tbsp) grated orange rind.† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

lemon blueberry scones

Ingredients
250 ml or 1 cup
Rice flour 175 ml or 3/4 cup
Ground almonds 50 ml or 1/4 cup
Granulated sugar 15 ml or 1 tsp
Baking powder 2 ml or 1/2 tsp
Salt 125 ml or 1/2 cup
Butter, softened 375 ml or 1 1/2 cups
Rice Krispies* Brown Rice Gluten Free cereal 175 ml or 3/4 cup
2% milk 1 
Egg 250 ml or 1 cup
Fresh or frozen blueberries (do not thaw) 10 ml or 2 tsp
Grated lemon rind


125 ml or 1/2 cup
Icing sugar 15 ml or 1 tbsp
Lemon juice 5 ml or 1 tsp
Butter, melted
Preparation

Regular Method

1. In large bowl, mix together flour, almonds, sugar, baking powder and salt. Cut in butter using pasty blender or two knives, until mixture looks like coarse crumbs.

2. In a re-sealable bag, crush cereal to about 175 ml (3/4 cup). Stir into flour mixture.

3. In small bowl, mix together milk and egg; stir into flour mixture just until combined. Stir in blueberries and lemon rind just until mixed. (Batter will be thick but not dry). Gently pat dough onto a floured surface into a square about 2.5cm (1-inch) thick. Using a floured knife, cut into 12 pieces and arrange onto a parchment-lined baking sheet. Bake at 200°C (400°F) for 10 to 12 minutes, until golden brown.

4. In small bowl, whisk together icing sugar, lemon juice and butter until smooth. Drizzle about 10 ml (2 tsp) over the top of each scone.

Notes

Variation: Use 125 ml (1/2 cup) dried cranberries in place of blueberries. Replace lemon rind with 15 ml (1 tbsp) grated orange rind.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
Lime Baked Fish Ingredients 500 ml or 2 cups Rice Krispies* Brown Rice Gluten Free cereal 50 ml or 1/4 cup sliced almonds 15 ml or 1 tbsp Chopped fresh parsley 50 ml or 1/4 cup Rice flour 1 Egg 30 ml or 2 tbsp Lime juice 2 ml or 1/2 tsp Each, salt and ground ginger 5 ml or 1 tsp Fresh cracked pepper 500 g or 1 lb fish fillets (such as tilapia, sole or haddock) Preparation Regular Method 1. In large plate or shallow pan, mix together crushed cereal, almonds and parsley. Place flour or second plate.2. In small bowl, whisk together, eggs, lime juice, salt, ginger, and pepper.3. Dip fish in flour, shaking off excess. Dip in egg mixture, draining slightly, then coat with cereal mixture, pressing to coat completely. Place in single layer on foil-lined baking sheet sprayed with cooking spray. 4. Bake at 200°C (400°F) about 15 minutes or until fish flakes in thickest part, when tested with fork. Serve with lime wedges and rice pilaf if desired.NotesWhenever cooking with raw meats, ensure safe internal temperature is reached.† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

Lime Baked Fish

Ingredients
500 ml or 2 cups
Rice Krispies* Brown Rice Gluten Free cereal 50 ml or 1/4 cup
sliced almonds 15 ml or 1 tbsp
Chopped fresh parsley 50 ml or 1/4 cup
Rice flour 1 
Egg 30 ml or 2 tbsp
Lime juice 2 ml or 1/2 tsp
Each, salt and ground ginger 5 ml or 1 tsp
Fresh cracked pepper 500 g or 1 lb
fish fillets (such as tilapia, sole or haddock)
Preparation

Regular Method

1. In large plate or shallow pan, mix together crushed cereal, almonds and parsley. Place flour or second plate.

2. In small bowl, whisk together, eggs, lime juice, salt, ginger, and pepper.

3. Dip fish in flour, shaking off excess. Dip in egg mixture, draining slightly, then coat with cereal mixture, pressing to coat completely. Place in single layer on foil-lined baking sheet sprayed with cooking spray.

4. Bake at 200°C (400°F) about 15 minutes or until fish flakes in thickest part, when tested with fork. Serve with lime wedges and rice pilaf if desired.

Notes
Whenever cooking with raw meats, ensure safe internal temperature is reached.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

1 year ago
laughingsquid: Bitter Coffee

laughingsquid:

Bitter Coffee

(via sweetalchemy)

1 year ago

camronnie:

stopthecraving:

The Importance of Flour: Muffin Redux

I really haven’t done that much cooking recently. So I decided to make up for it today, while working from home, not getting dressed in real clothes and not going beyond the front steps to get my Zappos package from the UPS guy. It’s hard to believe I made both of these recipes before. I overcooked the blueberry-banana muffins, again. I used regular blueberries (nine - yes, I counted). The tops puffed up so much more this time but luckily I get a little more of the perfectly done part. For the cranberry-corn muffins, I used frozen raspberries and olive oil (the last of the canola went to the blueberry-banana).

The big thing: I used Bob’s Red Mill Gluten Free Flour Mix not King Arthur. Back in the day of regular baking it was easy: all-purpose flour and bread flour for… bread. Now there are 3 different flours in every blend and like 20 to choose from. That’s a lot of combinations (also, may have just looked up to make sure I should actually have said permutations). Anyway, Bob’s is much more bean than rice and it does different things to the consistency and flavor. I found it was more noticeable in the cornbread (more earthy, if that makes sense in a muffin) because the banana is so much more flavorful than the cornmeal. Either way, both puffed more and I don’t like it as much. But I still have delicious muffins for the next two weeks, or days.

Finding the right gluten-free flour for a recipe is tough. I totally agree with you, Bob’s Red Mill is good for most muffin and cake type recipes.  

1 year ago