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[…] is one of my favorite sauces. We use it to stuff chicken, top meatballs, spread on wraps and so much more. Adding it to pasta of course is one of the more […]
[…] is one of my favorite sauces. We use it to stuff chicken, top meatballs, spread on wraps and so much more. Adding it to pasta of course is one of the more traditional […]
Carrot cake is my weakness if it were sitting around, I would probably eat much of it. Do you think I could pour the batter in 2 6″ cake pans and toss the leftovers or bake them as a few muffins? Would a 6″ cake pan cake bake faster than the 8 or 9″? Just sort of thinking out loud. Thank you!
😊😊😊 I sometimes bake it in 3, 6” cake pans. If you make it in 2, you could get about 6 cupcakes or maybe 7. You could also do 2 nine inch just bake until it’s ready. 😊 hope this helps!
I baked these for 25 minutes. They were still gooey and had over run the cupcake pan and were all over the bottom of my oven. What was left in the pan I continued to bake for another 7 minutes and they were still gooey. I had to throw them out. I followed the recipe exactly. Can you tell me why this happened?
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Lucid Themes
March 16, 2021 at 6:18 pm
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec tempus tortor et facilisis lobortis. Donec auctor aliquam libero nec ullamcorper. In hac habitasse platea dictumst. Nullam nec eros scelerisque, auctor mauris at, vehicula mauris. Sed ac mollis magna, in tempus eros. Duis et nibh in sapien finibus posuere at ut liber.
Jennifer Graycheck
April 2, 2021 at 3:00 am
Do you need the xanthan gum if your 1-1 gf flour has it in it already?
OffTheWheatenPathTT
April 2, 2021 at 3:14 am
You could leave it out, but we added it for the extra structure to give the bread a bit more rise.
Easy Gluten Free Shrimp Pesto Pasta | Off The Wheaten Path
April 21, 2021 at 11:46 pm
[…] is one of my favorite sauces. We use it to stuff chicken, top meatballs, spread on wraps and so much more. Adding it to pasta of course is one of the more […]
Easy Gluten Free Shrimp Pesto Pasta | Off The Wheaten Path
April 21, 2021 at 11:48 pm
[…] is one of my favorite sauces. We use it to stuff chicken, top meatballs, spread on wraps and so much more. Adding it to pasta of course is one of the more traditional […]
Katia
April 24, 2021 at 1:36 pm
Oh yummy! This looks fabulous!
Katia
April 24, 2021 at 1:38 pm
Pesto is one of my favorite go-tos I’ll be trying this
ctgal7
June 5, 2021 at 3:47 pm
Carrot cake is my weakness if it were sitting around, I would probably eat much of it. Do you think I could pour the batter in 2 6″ cake pans and toss the leftovers or bake them as a few muffins? Would a 6″ cake pan cake bake faster than the 8 or 9″? Just sort of thinking out loud. Thank you!
OffTheWheatenPathTT
June 5, 2021 at 4:03 pm
😊😊😊 I sometimes bake it in 3, 6” cake pans. If you make it in 2, you could get about 6 cupcakes or maybe 7. You could also do 2 nine inch just bake until it’s ready. 😊 hope this helps!
Ten recipes to try this holiday season – Web Magazine
December 21, 2021 at 2:53 pm
[…] a gluten-free dessert this Christmas, try these cupcakes posted on local food blogger Renee’s website, Off the Wheaten […]
Sara
February 12, 2022 at 1:47 pm
Baking time wasn’t included in the recipe instructions. How long do you recommend baking the cake?
OffTheWheatenPathTT
February 12, 2022 at 3:31 pm
Hi Sara,
Sorry about that. I usually go about 35 minutes until a toothpick comes out clean the cake is golden
Danna
May 11, 2022 at 5:50 pm
I baked these for 25 minutes. They were still gooey and had over run the cupcake pan and were all over the bottom of my oven. What was left in the pan I continued to bake for another 7 minutes and they were still gooey. I had to throw them out. I followed the recipe exactly. Can you tell me why this happened?
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