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!
This is probably my most prized gluten free recipe. I held a gluten free vegan baking baking workshop earlier this year through Sprouts and this was the recipe I demonstrated. It’s oil free and can be sugar free if you sub the sugar with xylitol.
You can also sub some (or all) of the brown rice flour for garbanzo bean flour, but make sure not to taste the batter before it’s cooked cause raw chickpeas are plain nast.
The illustration is by my amie tres talenteux Lila Volkas. What a babe.
I don’t like to specify times because you should check it with a pointy thing. Gluten free flours are prone to collapse though so don’t open the oven until 20 mins or so.