cond one for the sponge cake). Grease the parchment paper
Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).
br>Spread frosting over cooled cake.
ookie dough but thicker than cake batter. If your batter is
nd seasonings.
Add the gluten free flour to the potato mixture
ou can also frost as cake for a sweeter taste.
In a large coffee cup mix together dry ingredients. Stir in wet ingredients. Mix well. Add chocolate chips. Put the cup in the microwave for 3 minutes high power. Let sit for a minute or two to cool just a bit and enjoy.
We enjoyed this plain but you could always put a gluten free frosting or powdered sugar on the top.
tick spray and gluten free flour.
Combine all cake ingredients into a
In large bowl, mix dry cake mix and dry pudding mix
luffy.
Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder
ool on trays.
Gluten-free muffins are best made the day of
br>Whisk in 2 T. gluten free flour and cook for 1
ottom of a greased round cake tin.
Pour mixture into
nch round cake pan with cooking spray.
Sift gluten-free baking flour
For the Sponge Cake:
1. Preheat oven to
ngel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
preheat oven to 350.
Prepare cranberries, nuts and orange peel and set aside.
Mix together dry ingredients in a large bowl.
Cut in shortening.
Add juice, egg and peel and mix until moist.
Fold in cranberries and nuts.
Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
Cupcakes: makes 16. Bake 15 minutes or until golden brown.
I do not wrap due to the gluten free flour, best if kept at room temperature.
n a separate bowl combine gluten-free flour mix, baking soda, baking
Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
Stir in warm milk and oil. Spoon mixture into pan.
In a separate bowl, mix brown sugar and remaining 1/4 cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.
Remove from heat.
Mix gluten-free flour, baking soda, and salt