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For example, if a recipe calls for 1 cup of wheat or all-purpose flour, simply swap it for 1 cup of Bob’s Red Mill 1:1 gluten-free flour instead. It almost always works.
These decadent chocolate cake donuts are made with Bob’s Red Mill 1:1 Gluten-Free Flour and are lightly, cakey, and don’t taste like they’re gluten free one bit! 9. No-Spread Sugar Cookies These gluten-free sugar cookies are perfect for decorating for the holidays or anytime of the year.
First, whisk together the “dry” ingredients, that’s the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Doing this evenly distributes the baking powder and soda throughout the flour and sugar, helping the cake to rise evenly. Then add the “wet ingredients–the milk, eggs, and oil.
In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside. In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
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