In my opinion, the #1 key to this recipe is the mix of almond flour and all-purpose gf flour. It makes for a chewy, moist texture- not at all like the typical hard, or dusty texture that gluten-free products tend to have. When I started to adapt to more of a gluten fre...

The best part about these is that they have more protein than a regular muffin, are gluten free, and are still as fluffy, moist and delicious as a regular muffin! I used a mixture of almond flour, coconut flour and AP gluten free flour. The almond flour adds some prote...

All you have to do is mix it all together for a few minutes until it's all very well mixed together. It will look crumbly and be hard to mix at first, but eventually it will all stick together.

1. Mix all of the sauce ingredients, except the corn starch, together in a small bowl. In a separate small bowl, mix the corn starch with 3 T water. 2. In a large skillet or wok pan, heat the oil.