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« Gluten Free Dairy Free Banana Cream Pie | Main | Gluten Free Crullers and Choux Pastry »

January 31, 2011

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Paulette Ducharme

thanks Megan, going to give these a try and may become my favorites, I hate the thought of bringing in all those expensive exotic ingredients that I can only get at a health food store and get charged double and triple. You are more daring than I, I haven't really experimented with anything. talk soon love Polly

Megan

The brownies are really good. I just keep throwing things together and hoping they turn out. I did a banana bread a couple of weeks ago that was really good, too. I think that recipe had xanthan gum it in, but I lucked out and found a really cheap source for it. The Chia seed can be bought at the Bulk Barn, and it seems to be a pretty good binder.

Revelina

ALMOND ORANGE MARMALADE MUFFINS1/2 cup ground alnodms (I used my Cuisinart Mini-Prep Processor to grind the alnodms)1/4 cup tapioca flour1/2 cup sorghum flour1/2 cup rice flour1 teaspoon xanthan gum2 teaspoons baking powder1/4 cup granulated sugar3/4 teaspoon salt1/2 cup gf orange marmalade4 Tablespoons of butter, melted2 eggs, beaten3/4 cup milk1 teaspoon almond extractDirections:Preheat oven to 350 degrees. Line muffin tin with paper liners. In a medium bowl, combine the flours, ground alnodms, baking powder, xanthan gum, salt, and sugar. In a separate bowl, combine 2 beaten eggs, milk, almond extract, marmalade, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Spoon into muffin tin about 2/3 full. Bake for 15-18 minutes.ICING1 cup powdered sugar1 Tablespoon butter, melted3 Tablespoons of marmaladewater to desired consistencyWarning: The icing is very sticky!!Directions:Mix the top three ingredients until moistened and add water until you have the desired consistency. Frost muffins when cool if desired.Makes 12-18 muffins.

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