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"This is so moist and tasty that the only way to know it is gluten-free is from having personally baked it. I use organic Gala apples and make a 9x5x3 loaf so it's easier to take along to share with other GF folks at events. The loaf takes about 65 minutes to bake in a glass pan at 325 degrees. By letting it cool thoroughly before cutting, it wa..."
"Thanks for sharing! This is one of the best GF alternatives I've tried so far--and I've tried several. What I like is that the dough is easy to work with even though sealing the partially rolled out dough in plastic was a bit challenging. Compared to most GF pie crusts, this one was easier to handle and didn't break up when putting it in the pa..."
"I've made this several times now--usually when my hubby is having sweets that I can't eat and I'm craving chocolate. Sometimes I make it for us to share. I've used xanthan gum each time. It's important to use a large mug because it rises up over the mug while in the microwave and then settles down a bit when it stops. It's tasty either with o..."
"What a treat! If you didn't know these were gluten free, you couldn't tell from eating them. We also liked the way the extra cinnamon/sugar mixture in the bottom of the pan made a nice slightly chewy bottom crust. I'll be making these again! And again! And again! ..."
"This is the best gluten-free bread recipe I have tried! It's tasty and not crumbly. Because I don't have a problem with cholesterol, I used 3 whole eggs rather than 4 egg whites & egg substitute. I also use olive oil instead of canola and bake using the old fashioned method rather than a bread machine."
"I used a combination of 3 unsweetened chocolate squares and 3 T of cocoa + 1 T of butter. These are sooooo good that the only way you know they're gluten-free is because you made them. Thanks for a great recipe!"
"Yum!!! This was great even though I had to use frozen spinach. I also substituted sour cream for the yogurt. I"ll definitely be making this again. Thanks!!"
"Kiitoksia paljon! Great recipe!I'm allergic to wheat, so substituted spelt flour for the white flour and baked it on parchment paper on a baking stone."