We are live!!!!?For all those with dietary restrictions that pay 12$ for a muffin they know cost 12 cents to make. I will teach you how to make them even tastier at home .
You can dampen your parchment on the back before placing in the pan so it sticks to the pan better when you’re pressing out the meat mixture. Recipe looks great. Thx for this video.
What can I put in rather than tapioca as underactive thyroid don't let you eat it so what can I swap it with rice flour is OK its the thyroxine don't work with flours
Myself, I could not get them on, and I worked those things for a long time! I boxed it back up and sent it back. I purchased a cart from Seville Classics, as I have 2 great work benches from them, already. The assembly was a breeze and the quality is like night and day!
Question…I have to make rolls for my Bible class (so I can also eat them)! How do I use this recipe to make regular rolls…would I portion them out into roll size and roll them into balls before the rising process? Thanks for any help!!
This is troy..Jill's husband responded..sorry for the delay. We are having a busy holiday season and have not checked RU-vid in a few days. I will make sure Jill sees this message and responds this evening. Thanks Susan!
This is Jill.... hello Susan! Yes, I would probably roll out the dough into a rectangle rather than a circle. Cut into rectangular portions and roll to them up tucking the sides under to make that traditional dinner roll shape. I think that would give you the same texture with a different shape. Enjoy!!"
I tried to make a similar flourless chocolate cake. Put the batter in the oven then remembered the melted chocolate! We poured the chocolate on after we took the “cake” out and It ended up being a flat meringue with a thick ganache. 😂
I have dairy allergy and am a Celiac. I’m from the UK, currently live in Canada, but used to live in France. It was so refreshing to hear such good stuff being said about these countries and you’re right: having food allergies is tough being in North America. Even these days, there still aren’t enough options or awareness. Thank you and I hope you had a wonderful time ❤
Your very welcome! We had a wonderful time and I was very impressed! Over all they just seemed more knowledgeable about what was going into my food and food in general.
Have you considered a griddle ? I can make 6 pancakes at a time. Good for the “impatient mode” of the kids while they wait…or the husband nowadays since the kids are grown…
I'm experimenting using 1/2 half of this recipe in a Mi-Del GF graham cracker crust (they are much smaller than my spring form pan). For halving the 5 eggs, I used 2 eggs + 2 TBSP of another egg. All the other ingredients I used exactly 1/2 of what is called for in this recipe. We'll see...it's in the oven right now. I'm not sure how long to cook it, so I'm keeping an eye on it and will report back!
It turned out great! I did shorten the cooking time to 50 min (and will take it out even sooner next time as the crust was a little over done - to the point it tasted slightly burned in a few spots). My house smelled amazing while it cooked! Boy, waiting 3 hours for it to cool completely before having a piece was hard! Thank you for this recipe and demonstration…I’m looking forward to the next one!❤
Thanks for this recipe! Please ignore negative comments…you’ve given the flour blend recipe and it’s easy to find in a previous RU-vid. Doing these videos is such a wonderful service and help to others. Please don’t let any negative comments discourage you…you’re the best!❤
"eyeball it 😅😅😅😅😅" I remember when we had the idea for the show and I told you.."your gonna have to write all this down now"...the look of momentary horror was priceless 😅😅😅
I made the bread this morning, but it turned out heavy. I'm going to use it for garlic bread.. The only difference to the recipe that I changed was to use allulose instead of honey and used apple cider vinegar. I love the flavor@ I,m going to keep working on this until I get it right! Thank you!
I made it again. Changed some of the order in which I added the ingredients..It rose more for me than it did in my first batch, but still didnt rise as much as yours did. But the huge plus for me is that my daughter liked it! I will keep trying to perfect it until it looks like yours!!
@@rcmccas thanks for giving it another try! I'm glad your daughter liked it. I think the texture is really in the egg whites. Maybe try mixing all the whipped egg whites in by hand to keep them as fluffy as possible.
Thank you for sharing your recipes! It’s very helpful to me to watch the recipe prep. I’ve been gluten, dairy & soy free for 10 years and have been searching for this kind of help…not much out there!
Hello... The flour blend episode is available here it was one of our very first episodes ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kvjgfmnvB3E.html
