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Peanut Butter Cup Tarts (Gluten-Free)
This recipe comes to us from Sue DeVries.
Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups.
dough in 1 balls. Place in mini muffin pans. Bake at 375 for
6-7 minutes or until they are a light golden color. While the tarts
baking unwrap the candies. Press candies into the tarts as soon
as they are removed from the oven. Let the finished tarts cool in
about 15 minutes before removing. The candy gets very soft and the
tarts may fall apart if you try to take them out too soon. Slide
knife in beside the tarts to remove from the pan.
When I bake these I usually make both kinds at the same time since
each recipe needs time for cooling. I make the dough and alternate
between the tarts and cookies. If you do it this way, only buy half of each kind of candy.
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Banana Pancakes (Gluten-Free)
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1 ¼ cups rice
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon salt
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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