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Trina and Tina
May 5, 2020 at 7:44 pm
This bakes me happy!
Put the kids to work with these easy Mother's Day breakfast-in-bed ideas. It's a family affair!
May 7, 2020 at 11:28 am
[…] Prosecco Mimosas | Off the Wheaten Path […]
Gluten Free Rolled Saheena | Off The Wheaten Path
May 9, 2020 at 3:04 pm
[…] Growing up, Saheena is something that we had often and something that I really enjoyed. The version we had, was a little different to this, with the Dasheen Bush or Taro leaves, being chipped up and mixed in the the batter and then fried. Similar to our Gluten Free Saheena Bites. […]
[…] But if you’re looking for a a quick version, try our Gluten Free Saheena Bites or our Gluten free Pholourie. […]
Around the World: Trinidadian Cuisine
May 11, 2020 at 7:11 pm
[…] Coconut Bake (GF + DF) […]
May 15, 2020 at 7:35 pm
Does guar gum do the same thing as xanthin gum? Why guar gum?
Orange and Cream Cookie Cups (Gluten Free) | Off The Wheaten Path
May 22, 2020 at 11:46 am
[…] Chocolate Crinkle Cookies […]
Easy Gluten Free Chilli Con Carne with Gluten Free Pasta
May 24, 2020 at 11:58 pm
[…] things like Tacos, Hamburger Helper and Easy Baked Meatballs, we always have minced meat on hand. But lately the […]
May 26, 2020 at 11:48 pm
[…] things like Tacos, Hamburger Helper and Easy Baked Meatballs, we always have minced meat on hand. But lately the thing that I’ve […]
Gluten Free Passion Fruit Cupcakes with Cream Cheese Frosting
May 30, 2020 at 3:05 pm
[…] Lemon Loaf […]
[…] Chocolate Hazelnut Swiss Roll […]
Basil Pesto – Gluten Free, Dairy Free & Vegan
May 30, 2020 at 8:12 pm
[…] of pesto, maybe you’ve got some basil leftover and you’re looking for some inspiration. Try our Pesto Stuffed Chicken Breasts or use some of the basil in our Gluten free Lemon Loaf with Basil Cream Cheese Frosting. Both […]
Darrin des Vignes
May 31, 2020 at 1:58 pm
Hiya, what about the xantham gum? I see it’s in the list if ingredients but not in the instructions. I’ve done everything and realise in have this ingredient left. Feels like that weird extra bit in an IKEA box! Thanks.
May 31, 2020 at 2:01 pm
Sorry about that! Thanks for pointing it out. It’s usually added to the dry ingredients. Definitely gonna make the change now. 🙂
July 27, 2020 at 1:40 pm
If I don’t have a bundt pan, will any other pan work for this recipe? Thank you!
August 3, 2020 at 8:01 pm
Yes you can use another pan, just monitor it as its baking to see when it’s done.
July 27, 2020 at 3:54 pm
Wow, does this ever sound good! I’m up for anything with coffee, and I just happen to have some very ripe bananas. I will try this in the next day or two and report back. Thank you!
July 31, 2020 at 3:07 am
Cake looks prefect and fabulous to bake for a special day. Yes its definitely a best black forest Cake. Lovely!!
August 18, 2020 at 8:15 am
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
Small Gluten Free Applesauce Bundt Cake – MI Gluten Free Gal
September 14, 2020 at 3:08 pm
[…] uses 3/4 cup of flour should work fine in this pan. I’ve made Off the Wheaten Path’s Chocolate Banana Bundt Cake in this pan, by cutting the recipe in half. I’ve also made Gluten Free Palate’s Easy […]
October 13, 2020 at 1:14 am
Is the 2nd ingredient supposed to say 1/4 cup sugar?
October 13, 2020 at 9:39 am
Hi yes! Sorry about that made the correction 🙂
October 13, 2020 at 9:02 pm
Which gluten free flour brand did you use?
October 13, 2020 at 9:44 pm
I used Bob’s Red Mill 1:1 the first time with great results. Then used a homemade blend
New Year's Gluten Free Coffee & Cream Cupcakes (Dairy Free Option)
December 31, 2020 at 4:08 pm
[…] for New Years, I would do something like a champagne or prosecco cupcake. This year I wanted to be different and these coffee cupcakes seemed like the perfect […]
Jon Erik Medina
January 19, 2021 at 12:22 pm
how much water per 4 gallon or 5 gallon bucket
January 23, 2021 at 11:45 am
Hi this was a 50 gallon barrel we were using at the time.
February 1, 2021 at 2:52 pm
how much chives you think I could plant in a 4 gallon or 5 gallon bucket using this method ,how fast does the water drain,will the plants absorb the nutrients in time before it drain out how much holes did you put
April 2, 2021 at 3:00 am
Do you need the xanthan gum if your 1-1 gf flour has it in it already?
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 […]
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 […]
April 24, 2021 at 1:36 pm
Oh yummy! This looks fabulous!
April 24, 2021 at 1:38 pm
Pesto is one of my favorite go-tos I’ll be trying this
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!
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 […]
February 12, 2022 at 1:47 pm
Baking time wasn’t included in the recipe instructions. How long do you recommend baking the cake?
February 12, 2022 at 3:31 pm
Sorry about that. I usually go about 35 minutes until a toothpick comes out clean the cake is golden
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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