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Old November 3rd, 2012, 07:18 PM   #21
Natalia
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Im making this - http://www.maangchi.com/recipe/dakgangjeong - gluten free tonight.
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Old November 4th, 2012, 06:58 PM   #22
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Made some yummy gluten free vegan lemon poppy seed muffins today. I can type up the recipe if anyong wants it.
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Old November 4th, 2012, 09:03 PM   #23
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Yes please!!
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Old November 4th, 2012, 09:28 PM   #24
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Quote:
Originally Posted by FrozenBritannia
Yes please!!

Ok here ya go Its my tweak on a recipe i got from a family friend in oklahoma.

Lemon Poppy Seed Muffin's -

2 Cups GF Flour Blend of choice (i did 1 cup bobs gf ap, 1/2 cup brown rice flour, 1/4 cup sweet rice/sticky rice flour, and 1/4 cup flax meal)
1 1/4 Cup Sugar
1/4 Cup Poppy Seeds (I halved it and it was plenty)
2 Tablespoons Lemon Peel (I used dry its a 1 for 1 sub)
1 Tablespoon Baking Powder
3/4 Teaspoon guar or xanthan gum
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cardamom
1/4 Teaspoon Salt
3 Teaspoon's Ener-G Egg Replacer (Plus 3 Tablespoons Water) or 2 Eggs
1/2 Cup Vegan Earth Balance or Butter
1/2 Cup Milk Sub Of Choice or Milk
1/2 Cup Lemon Juice

Icing -
1 Cup + Powdered Sugar
2 Tablespoons Lemon Juice
2 Teaspoons Lemon Peel

Bake at 400F For 15 - 20 minutes or till toothpick comes out clean. When cool enough remove from pan so they dont get soggy. One completely cool cover with icing and let harden before storing. If in doubt overbake since the liquid from the icing will soften them.

ETA: Dont worry if they get all big on the oven and collapse in the last 5 min they still taste as good. They might not do that if you use real eggs.
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Old November 5th, 2012, 12:04 AM   #25
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Wanted to add that while yummy these are not eat in the car onthe way to work muffins. You might not want to eat them if you are wearing black either lol. I tend to err to the side of crumbly as i cant stand dense and gooey muffins. If you use real egg or up the flax and sweet rice they should hold together better.
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Old November 5th, 2012, 10:21 AM   #26
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Thank you! i will buy some poppy seeds at the store today! I will use the egg replacer, but I may substitute honey for the sugar. I am not allergic to sugar (its a miracle!) but perhaps the honey may stick it together better? Have to think on that..

Also tempted to try my hand at biscuits today, using my baking powder biscuit recipe and GF bread flour.. Might work? (And by biscuits I mean mini-scone type things, not cookies )
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Old November 5th, 2012, 02:53 PM   #27
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Any good recipes out there for gluten free christmas cake? need to think about making mine soon. Preferably a recipe which doesn't call for wheat flour at all, but I'll consider buying gluten free flour if I must
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Old November 5th, 2012, 05:07 PM   #28
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Quote:
Originally Posted by afu
Any good recipes out there for gluten free christmas cake? need to think about making mine soon. Preferably a recipe which doesn't call for wheat flour at all, but I'll consider buying gluten free flour if I must
Whats a christmas cake? Like a fruit cake?
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Old November 5th, 2012, 05:14 PM   #29
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Quote:
Originally Posted by FrozenBritannia
Whats a christmas cake? Like a fruit cake?

Oh FB, please tell me you have christmas cake in canada?!

It's a very fruity fruitcake (like a traditional christening or wedding cake, in the UK anyway!), made well in advance so it can mature then covered with marzipan and royal icing

(Example: http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm)
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Old November 5th, 2012, 05:31 PM   #30
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Quote:
Originally Posted by afu
Oh FB, please tell me you have christmas cake in canada?!

It's a very fruity fruitcake (like a traditional christening or wedding cake, in the UK anyway!), made well in advance so it can mature then covered with marzipan and royal icing

(Example: http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm)

I think it is just called fruitcake, and it'd probably be a bigger hit if it had brandy in it like that one does. The one my grandma makes has candied green things in it, and red things too which must be the cherries. Its been years since I last saw a home made one.
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