Type what you have

Ingredients

• ✓ guar gum
• olive oil
• coconut milk
• all-purpose baking flour
• egg
• almond flour
• coconut flour
• honey
• confectioners sugar

Instructions

1. 1 Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
2. 2 Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.
3. 3 Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

By Michelle2s

Ingredients

• ✓ guar gum
• rice flour
• tapioca flour
• millet flour
• arrowroot flour
• baking powder
• baking soda
• salt
• lemon
• water
• mayonnaise
• sugar
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
3. 3 Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kytchyn Wytch

Ingredients

• ✓ guar gum
• white sugar
• baking powder
• kosher salt
• sorghum flour
• sorghum flour
• cornstarch
• cornstarch
• tapioca flour
• tapioca flour
• butter
• egg
• buttermilk
• vanilla extract
• almond extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
3. 3 Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
4. 4 Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

By Gluten-Free Desserts

Ingredients

• ✓ guar gum
• cornstarch
• millet flour
• tapioca starch
• sweet rice flour
• teff flour
• flax seed
• psyllium husk
• egg
• water
• canola oil
• white vinegar
• active dry yeast
• salt
• milk powder
• sugar

Instructions

1. 1 Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
2. 2 Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
3. 3 Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

By Caroline Booy

Ingredients

• ✓ guar gum
• soy milk
• margarine
• confectioners sugar
• confectioners sugar
• salt
• cinnamon
• brown rice flour
• tapioca flour
• oat flour
• pumpkin seed
• cranberry
• vanilla extract
• white sugar
• shortening
• brown sugar
• pumpkin puree

Instructions

1. 1 Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
2. 2 Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
5. 5 Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
6. 6 Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

By TessaDomesticDiva