Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency.

Add thyme, mushrooms, American Pecans, salt, crushed peppercorns and cook on high heat for 4-5 minutes. Transfer the mixture in a bowl, add corn flour and mix well. 2. Divide the mixture into equal ...

These “forgotten” Pecan Praline Puffs are everything you’re looking for in a light and crunchy sweet treat, and you could easily make them gluten free as well. I use a small amount of flour ...