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    glutenfreerecipebox

    Member since Apr 2012

    Chef #2237609

    From United States

    Flag as Inappropriate

    Replied to Traditional Pumpkin Pie

    Monday, Nov 25, 2013 on FoodNetwork.com

    One large egg beaten, measures about 3 tablespoons. When I have to use 1/2 egg in a recipe, I use 1 1/2 tablespoons beaten egg. However, I understand what you're saying.

    Added Recipe Photo to Soft Gluten Free Naan Bread (Indian Flatbread)

    Wednesday, Apr 17, 2013 on Food.com

    Shared Recipe Soft Gluten Free Naan Bread (Indian Flatbread)

    Wednesday, Apr 17, 2013 on Food.com

    "A soft, easy to roll gluten free naan that you have to try to appreciate. Made dairy-free or not, these are the talk of the gluten-free community!"

    Added Recipe Photo to Baked Dairy Free Gluten Free Donuts (Chocolate)

    Tuesday, Apr 16, 2013 on Food.com

    Reviewed Crab Cakes

    Saturday, Nov 17, 2012 on FoodNetwork.com

    I made these, and they were a bit too greasy for my guests, however, my Dad devoured them! I suggest cutting back on the mayonnaise. I used Best Foods brand."

    Shared Recipe Baked Dairy Free Gluten Free Donuts (Chocolate)

    Thursday, Apr 12, 2012 on Food.com

    "So yummy! A moist gluten free donut made with sorghum flour, gluten free starches, and cocoa powder. Add an extra egg and you'll have an awesome gluten free chocolate cake or cupcake recipe! If you plan on making them in advance, as all donuts stale quickly, add the extra egg and freeze them once cooled."


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