By CeliacMom on November 15, 2006
"I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant."
Serving Size: 1 (1191 g)
Servings Per Recipe: 1
"Great recipe! I agree with the other reviewer, the recipe is not clear cause I've never used both egg replacer and flax in the same recipe, but I did use both and the recipe turned out great. I also used Arrowhead brand pancake/muffin mix. I made them as mini muffins. The recipe does not indicate a temperature, so I cooked at 375 for 15 minutes. They came out a little crispy on the outside and tender on the inside... YUM! Great recipe."
"I have made banana bread and muffins all my life, but this is the best recipe I've ever used. The recipe wasn't clear, so I used both the egg replacer and the ground flaxseed with water. I also used pre-mixed gluten-free flour mix instead of mixing my own. It was incredible!!"