Pie filling:.
Arrange the banana slices on the bottom of the crust.
Pour milk and the mixes into mixing bowl and beat for two minutes.
Stir in the cup of whipped topping and refrigerate.
If you wish you can drizzle the top with caramel syrup before serving.
Crust:.
mix gluten-free flour, melted margarine, and brown sugar. Spread the mixture evenly in a pan and bake for 20 minutes. After the first 10 minutes of baking you should mix up the mixture a bit and re-spread it for more even browning.
egrees, and lightly grease a bread pan.
Cream butter and
an use the exact same recipe for the crust, but you only
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).
Preheat oven to 350.
Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
Cream together oil, sugar, eggs, and vanilla in large bowl.
Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
Beat until smooth.
Stir in nuts and raisins.
Batter will be somewhat soft. transfer to pan(s).
Bake 9x5\" loaf for 1 hour, 5x3\" loaves for 45 minutes.
In large bowl, combine the flour and the baking soda, salt and sugar. Mix it well with a wire whisk. Add the bananas, the 1/2 Cup yogurt if you are using it, the milk, and the vanilla. Using an electric hand mixer, mix it well. If adding nuts or chocolate chips, fold in well with a spatula.
Spray a loaf pan with baking spray. Add the batter to the pan. Cook in a 375 degree oven for about 35-45 minutes and it is golden brown.
Cool for about 15 minutes and enjoy warm. This tastes great for breakfast, either warmed or cooled!
b>for 1-2 minutes. Add baking powder, salt, cinnamon, nutmeg, and gluten free
he batter got too stiff for my poor little mixer).
ntil fully dissolved. Let stand for 10 minutes.
Combine flour
whisk together the tapioca starch, gluten-free flour, ground flax seed, baking
Preheat oven to 350\u00b0F. For the crumble, mix 1 oz
dd raisins to my zucchini bread, however, you can add 1
bove long sides for handles.
Combine the banana, sugar, oil, baking
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.
ea bags and simmer covered for about 1 1/2 minutes
tand 10 minutes.
Place bread mix in a bowl and
b>gluten free flour, baking soda, and salt until blended. Stir in banana mixture
aking dish.
Cut the bread into large cubes. Cover the
up muffin tin.
Mix gluten-free flour blend, baking powder, baking
ans. (My family prefers thin bread, so I make this into