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"Fabulous! I made it into a German Chocolate sheet cake, using a 7x11 pan and baking it about 35 minutes (I live at 7,000 feet and things usually need to bake longer than a recipe says). It literally took me three minutes to throw it together. I used 3/4 cup brown rice flour, 1/4 cup sweet rice flour, and 1/2 cup tapioca flour, and mixed it with..."
"Ahh! I've been working in a bakery for three weeks, staring longingly at the danishes each day. These totally hit the spot, and they were easy, and they used ingredients I had on hand. That's awesome in and of itself. They remind me of the prepackaged danishes, the fluffier ones, and I mean that in a really good way. Thanks so much ..."
"I've had great luck with this recipe but I do change a few small things. I am allergic to potato starch so I use corn starch instead, and I do not knead the dough so it can have chunks of butter like regular pie crust. I have used it for quiche, galettes, and pies. :)"
"This is very, very tasty and a nice change from my usual soups (veggie, chicken or chili). Rich flavor and I really like the escarole (I've had it but never cooked with it before). Thank you for sharing this great recipe :)"
"I made this last night and the reviews are right - it really is excellent. I had to use cornstarch instead of potato starch due to allergies and it still turned out moist and tasty. I added a little too much lemon, but I kind of like the extra tanginess. Great stuff!"
"Fantastic! I spent some time in Texas over the past year and tried a lot of collards, and this was the first time I got them to taste like the "real" stuff. I love them spicy and soft, with a good broth. I tried this recipe and had to use water instead of broth, but it still turned out great (and I love the addition of brown sugar - so worth it..."
"Just what I was looking for. I beat the egg whites until frothy (I did this with a pinch of salt, like we used to do at a bakery I worked for), then mixed in the rest of the ingredients. Thanks!"
"Seriously the best gluten-free bread I've ever made. My boyfriend is a chef and he said he could barely tell the difference. I made it at 7,000 ft altitude and didn't make any changes, and it turned out just perfect!"