o 350\u00b0F. Line 2 baking sheets with parchment paper.
ube trays. Line a small baking pan with parchment paper.
he fruit. Sift the flour, baking powder, spices and 1/2
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
up of flour with the baking soda, baking powder and salt and
br>Combine the flour and baking soda; gradually add to the
nd flour two 9 inch baking pans or three 8 inch
br>Stir in the flour, baking powder and spice and mix
ooking spray and laying a baking paper round at the bottom
in with two layers of baking (silicone) paper- bringing the paper
he cinnamon. Next, sift the baking powder and the flour together
ven to 350F (180C). Placing baking tray in over to heat
pre-greased, pre-floured baking loaf pan.
again, cover
rease an 8-inch square baking pan. Line bottom and sides
ix in flour, salt, and baking soda.
Cover and chill
In a microwave safe bowl, heat chips and oil at 50% power for 1 minute; stir. Microwave 10 to 20 seconds longer or until chips are melted, stirring occasionally.
Cool for 5 minutes.
Stir in baking bits or pretzels. Spread onto wax paper lined baking sheet. Chill for 10 minutes. Remove from refrigerator; break into pieces.
Store in airtight container at room temperature.
oat a Bundt pan with baking spray. Set it upside down
nd vanilla extract. Combine flour, baking powder, and salt in a
lour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in
Lightly grease a 5-cup pudding basin.
Combine the milk and baking soda in a large bowl. Add banana, gluten-free breadcrumbs, fruit and spices; mix well.
Spoon the mixture into the prepared pudding basin. Cover the top with pleated parchment paper and foil; secure with some string or a lid.
Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Boil, covered, for 2 hours. Replenish with boiling water as necessary during cooking to maintain the water level.
Turn the pudding out.