Chrishanna

"I felt this had too many competing strong tastes at once. Next time I would leave out the nutmeg or the horseradish, or maybe both, I just didn't care for those two tastes together."

Jul 23, 2012 on Food.com

"This is a great recipe, makes a soft cookie, and bakes well no matter how thickly we rolled it, which is great for cooking with kids. I even made a dough "rope" and shaped it into a gingerbread pretzel, and that worked well too. I made half a batch, used molasses and used whole wheat flour for half the flour needed and it tasted great. I also only..."

Mar 27, 2011 on Food.com

"I'm sorry, but we could not get over the bean taste. Maybe different brands of garbanzo bean flour have different taste, but for us, it was too bean-y. Even on day two. Note that many of the good reviews below substituted rice or other flours for the bean flour, and I may give that a try, because they LOOKED fantastic, but they tasted like pean..."

Dec 9, 2010 on Food.com

"I needed a gluten free stuffing and this did the trick. I used 1 tsp dried sage (along with 1/4 tsp dried rosemary and 1/4 tsp dried marjoram. Next time I'll add thyme too. I skipped the apricots, but the cherries and toasted pecans were lovely and added interest and texture. I also added bulk pork sausage. It was fantastic, and will be my r..."

Nov 26, 2010 on Food.com

"These were good, and the recipe is refreshingly simple. I have tried other gluten-free pancake recipes and this one is the best both for taste and number of ingredients. I served with warmed cinnamon spiced peaches on top, which was a nice complement to the spices in the pancakes. Thanks for posting!"

Oct 23, 2010 on Food.com

"I reduce the oil to 1/4 cup and increase the baking temp to 400 degrees Fahrenheit (for the same amount of time. This gives me a crisper crust, and an inside that is less mushy. I also finally found a smaller than standard loaf pan here in the states (a regular 9x5 is way too big, and then I slice and freeze whatever I'm not using that day. I..."

Oct 23, 2010 on Food.com

"Excellent! Finally a gluten free cake that is moist. I made one change and used coconut milk cream instead of the tofu since I need to avoid soy. This is a fairly sweet cake as is, so I didn't add any frosting. I might cut down the sugar next time but it was good as is. (Next time I think I will make coconut milk pineapple ice cream to go wit..."

Oct 3, 2010 on Food.com

"I have a couple of questions, what does it mean to have the cabbage leaves wilted? Should they be steamed first? Also, should the bacon be cooked and crumbled first or put in raw? I made it without doing any cooking of cabbage or bacon first and it was pretty good but am hoping someone can clarify the directions for me. I do plan on making this..."

Jul 23, 2010 on Food.com

"I have multiple allergies and a sweet tooth. These were wonderful! I used tapioca starch instead of the cornstarch and didn't have any orange extract so used vanilla extract but they would be good with citrus and I think lemon zest would be yummy too. My non-allergic husband and kids ate these up. Thank you!"

Apr 29, 2010 on Food.com

"I have my own additional allergies and preferences so I skip the buttermilk completely, substitute honey for agave nectar, and use 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (OR you could use 1 tbsp baking powder instead of yeast. Without yeast it needs a couple more minutes baking time than it does when I make it with yeast. You can use a..."

Mar 19, 2010 on Food.com