The Gluten-Free Tutor

Five Ingredients-Flourless Fudge Cupcakes. They are made with chocolate chipits, butter but you could use margarine, 3 eggs and monkfruit sweetener. They are supposed to fall in the middle after baking. These are made in large muffin papers. I plan on icing them. Thought I'd share the recipe. It's quite yummy. Notice the heart in the center of the shot from above. You can use regular granulated sugar too. I topped with a bit of melted chocolate. 3/4 cup chipits 3 tbsp but...ter 3 eggs separated 1/8 tsp sea salt 1/4 cup monkfruit sweetener Preheat oven to 300'. Line muffin tins with paper cups. Melt chocolate and butter in top of double boiler. Remove from heat; beat in yolks and add the sugar. Mix well. Beat egg whites and salt with electric mixer, medium speed, until stiff peaks form. Fold in chocolate. Fill cups almost to the top. They will puff up and fall after. Bake 25-30 minutes or until they feel firm. Cool in the pan 5 minutes. I'm thinking they'd be great with a salted caramel buttercream.

Butterscotch Brownies. I used Bob's Mills 1 to 1 Baking Flour. Delicious.

This is the second cake that I've made with almond flour and it's amazing. Banana Chocolate Chip Cake 3 cups of almond flour... 1/2 tsp sea salt 1 tsp baking soda 1/4 cup grapeseed oil 1/4 cup maple syrup 3 large eggs 1 tablespoon pure vanilla 1 cup mashed banana 1 cup semisweet chocolate chips Preheat oven to 350'F. Line an 8" square baking pan with parchment paper and grease it with a bit of oil. Combine the flour, soda and salt in a large bowl. In a medium bowl whisk the wet ingredients together. Add the wet to the flour mixture. Combine well. Then stir in banana and chocolate. Bake for 35 to 40 minutes or until toothpick comes out clean. Let cool in pan for 30 minutes before turning it out onto a plate. Store in an airtight container.

The secret to this cranberry orange loaf is the little pans. 5.75" x3".

Delicious. I use the faux Graham cracker crumbs.

These are delicious! Slight snap and sharp lemon flavour because of the glaze. Beth's Lemon Snaps Preheat oven to 350'F... Line cookie sheets with parchment. Stir together: 1 heaping cup of Bob's 1 to 1 flour 1/2 cup arrowroot starch/flour 1/2 teaspoon baking powder 1/4 tsp sea salt Set aside. Blend together in mixer: 1/4 cup softened butter 1/3 cup granulated sugar Add: 1 egg Grated lemon peel Juice from one lemon but save some for glaze. 1/2 tsp vanilla Blend well. Add flour mixture to the butter mixture. Blend on low until combined. Roll out on floured surface 1/8 " thick. Cut shapes. Bake 8-10. They stay white. Cool completely. Mix glaze. 1/4 cup powdered sugar 1 tsp grated lemon peel 1 tablespoon lemon juice. Apply to cooled cookies So good with tea. #glutenfree #bakingglutenfree See more

Success! Moist, not too sweet. Great for brunch. Beth's Pumpkin Muffins.

These were delicious and gluten-free. Not dry like other brands...

This cookbook is amazing. I cannot recommend it enough. I've made the bread, cookies and now these cupcakes. Their flour blend is magic.

Highly recommend this book if you want to bake your own bread.

These are awesome. Changed the recipe to suit my needs. This one is a keeper. Very filling. Full of protein. Makes 8 good size pancakes but you could get 12 if you made them smaller. In a blender, mix: 2 eggs... 1/4 cup pure maple syrup 1 tbsp pure vanilla extract 1/4 water Blend on high 1 minute. Stir together in a small bowl: 1 1/2 cups of almond flour 1/2 tsp sea salt 1/2 tsp baking powder 1 tbsp arrowroot flour Heat a non stick electric fry pan until 350'F. Pour into circles, flatten slightly with a spatula. Turn only when the tops are full of bubbles. Flip and cook for another minute or two. Honestly, they're so good you don't even need butter and syrup! Enjoy.