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Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful. Amaretti Cookies (card name) 100g Blanched Almond Flour 100g Swerve Sweetener 1/2 tsp salt 1/2 Almond Extract 1 Jumbo Egg White 60g 1. Preheat oven to 350f 2. Mix Flour and sweetener in one bowl 3. In another small bowl whisk egg white, extract, salt til lightly stiff 4. Fold the white mixture into the flour mix. 5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread. 6. Bake 18-25 min depending on if you want softer or crisper cookies. 7. Let set for 10 mins before removing to a cookie rack. 8. Dust with a bit of Swerve Confectioners Sweetener when Finished On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-confectioners-sugar-replacement
Celiac.com 02/16/2017 - One of my favorite ways to do eggs Benedict without the bread is to serve it atop hash browns. It's gluten-free, and always a hit. Combine that with this easy trick for hollandaise and you're in business. Ingredients: 2 large potatoes, shredded, rinsed and dried 1 tablespoon vegetable oil 2 tablespoon cider vinegar 1 egg 3 egg yolks 2 tablespoons lemon juice ½ cup butter, plus 1 tablespoon, melted 2 slices ham or Canadian bacon chives, minced for garnish Fresh ground black pepper kosher salt pinch of paprika Directions: Cut potatoes into hash browns. Rinse, dry, and form into small pancakes. Heat oil in frying pan to medium heat, and cook until crispy and set aside in a warm oven. Bring large pot of water to boil and add vinegar. Reduce heat so water is at gentle simmer. Crack egg into small bowl and carefully pour it into simmering water. Poach egg for 3 minutes and remove with slotted spoon. Melt butter for hollandaise. Make hollandaise by adding 3 egg yolks and lemon juice to blender. Pulse to combine. Set blender to low and add lemon juices, then slowly blend in the freshly melted butter. Continue to blend until sauce turns thick and foamy. Add pinch of cayenne and season with salt and pepper. If sauce is too thick, add warm water 1 teaspoon at a time to thin it out. Fry back bacon on medium high heat for 2 to 3 minutes per side until just brown. Place hash browns on a plate. Place bacon on hash browns, then top with poached egg, and drizzle with hollandaise. Garnish with salt, pepper, a pinch of paprika, and chopped chives, and serve.
Hello Everyone. Is it OK on this forum to ask your opinions about a wonderful gluten free baking mix that I have developed?