This week’s pick was chosen by Rebecca @ Ezra Pound Cake.
Delish, Gluten Free style.
The hubby and I gave rave reviews. In fact the hubby quickly said, “it’s a keeper”.
Very Mexican and you know how I love me some Mexican. Nothing beats the combination of corn, jalapeno, and cilantro. Add a side of spicy black beans, rice, shredded pork and you’ve got yourself a fine meal.
With this recipe, I reached a gluten free baking milestone.
Instead of using Pamela’s baking mix, I ventured out and CREATED my own flour blend. For the 1 cup of AP flour I substituted 1/3 cup of Brown Rice flour, 1/3 cup Potato Starch, 1/3 cup Tapioca Flour and 1 teaspoon Xanthan Gum. Simply, it worked and I felt proud.
By the way HAPPY NEW YEAR!
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