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  • Susan

    posted on August 15, 2013 at 11:27 am

    These recipes sound wonderful. I am not gluten intolerant that I know of, but I do like the idea of different flavors. I have never heard of either sorghum or quinoa flours, so I’m curious to know if you find them ready made (and if so, where), or if you make your own.

    I also LOVE the idea of cinnamon bites. I used to make cinnamon rolls from Bisquick with butter and cinnamon sugar that went very heavy on the cinnamon. You brought back a happy memory with that mention. :-)


    Wendy Reply:

    @Susan, you can find them ready made. (That is what I do.) You can also make quinoa flour by toasting quinoa @220 degrees for 2 hours and then grinding it. You want to rinse it first if you are not using pre-rinsed quinoa.

    I think my mom used to make the same cinnamon rolls. Oh, how I loved them as a kid. Hopefully my boys will have the same memories of my cinnamon bites.


  • christine

    posted on August 15, 2013 at 12:43 pm

    Hi Wendy your recipe looks amazing I’m making today but I’m wondering which Sid you use corn flour or cornmeal in your ingredients list it says corn flour and in directions it says cornmeal thank you and looking forward to your recipes too


    Wendy Reply:

    @christine, Sorry about that Christine. I’ve used both but I think we prefer the corn flour. Basically though I will use whichever one I can find organic.


  • Yolanda

    posted on August 18, 2013 at 10:06 am

    I’ve been looking for a quinoa pizza crust for a while and this one looks great! But I haven’t been able to find millet flour, can I substitute it for another flour? Also, can I use guar gum instead of the xanthum gum?


    Amy Reply:

    @Yolanda, I think guar gum should work. You might try sorghum instead of millet flour. I haven’t tested it so I’m just speculating. Would love to hear how it turns out.


  • Pat

    posted on August 19, 2013 at 11:43 am

    Hi I do not know what a pizza peel is can you explain? Thanks


    Susan Reply:

    @Pat, The pizza peel I have is made of wood, flat with rounded corners and a broad handle. The edges are beveled, to make it easier to slide your pizza from it onto the pizza stone in your oven. Basically, you put your unbaked pizza on it after putting a little flour or cornmeal on it, and use it to transport the pizza to the oven. When the pizza is cooked you can remove it by sliding the peel under it and lifting it out of the oven. I use mine for sliding tortillas onto the griddle to cook them; that makes the tortillas easier to handle because the ones I make are very thin. Hope this makes sense and helps you.


  • Joan

    posted on October 29, 2013 at 7:33 pm

    I am allergic to corn. Is there something I can substitute for the corn flour?


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