Another gem I made up for the Sprouts baking workshop. Remember not to taste the batter when cooking with bean flours. Yuck.
As per always, sugar can be subbed with xylitol, and feel free to play around with the ratios of brown rice and garbanzo flours. BUT other flours will yield different results! Every gluten free flour is different people.
And again, the time indicated is just when you’re allowed to look in the oven, not when they’ll be done. Use common sense. Poke that shit.
Again illustrated by my girl Lila Volkas who also happens to be my official recipe tester. Yay teamwork!