Vegan Cinnamon Applesauce Quick Bread (Gluten-Free)

Vegan Cinnamon Applesauce Quick Bread (Gluten-Free)

Learn how to make the easiest Vegan Gluten-free Cinnamon Applesauce Quick Bread! With just 8 ingredients, oil-free and low-fat, this bread is full of cinnamon flavor and a sweet crunchy topping.

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This Vegan Gluten-free Cinnamon Applesauce Quick Bread has made many dreams come true for me. I used to be obsessed with and eat daily for breakfast the cinnamon bread made by Pepperidge Farm. I would toast it every morning and slather butter all over it. That bread was heaven to me and by now I think you all know that my all-time favorite flavor (yes, more than chocolate) is cinnamon.

They, unfortunately, put soybean oil, milk and high fructose corn syrup in theirs, in addition to preservatives. Yuck. Instead of all of that and making it with all-purpose flour, which is totally void of any nutrition, I went a completely different route.

I also didn't want to mess with yeast, I wanted something quicker, so I made a gluten-free, oil-free and vegan version. This bread is super fast prep, just 8 ingredients it takes just 10-15 minutes to mix the ingredients and you just dump everything, mix and bake.

This bread is also sweetened with amazing homemade brown sugar using coconut sugar!

Many readers (including myself) like to avoid refined processed sugars like white and brown, so my homemade coconut brown sugar works brilliantly. It has the same exact consistency as traditional "light" brown sugar (which I only ever used anyways). You can simply use light brown sugar though if you don't want to make it. They both work.

For this incredibly easy vegan quick bread, you will need just 8 ingredients (+salt):

  • white rice flour
  • potato starch
  • baking powder
  • cinnamon
  • brown sugar
  • unsweetened applesauce
  • aquafaba
  • almond butter

HOW TO MAKE VEGAN CINNAMON APPLESAUCE QUICK BREAD

To make this bread, you will add the rice flour, starch, baking powder, cinnamon and salt to a large bowl and whisk well until combined.

Next, add the brown sugar, applesauce, aquafaba and almond butter to a separate bowl. Whisk well until really smooth. Slowly add the wet to the dry and stir all the ingredients well until smooth and no longer lumpy.

Add half the batter to the prepared pan and spread it out evenly to the corners and flatten the top.

Combine the cinnamon/sugar mixture into a small cup or bowl and mix with a fork. Sprinkle half of it on the first layer of batter in the pan. Add the remaining batter on top and smooth out again to the corners. Sprinkle the remaining cinnamon/sugar mixture on top. Lightly swirl it around.

Bake 50-60 minutes or until a toothpick comes out clean in the center. Let cool at least 30 minutes before removing from the pan, as it will still finish cooking! Flip it over and let cool COMPLETELY before slicing or it'll be slightly gummy.

Look at that awesome bread texture. Swoon. I love to toast the leftovers and spread some amazing Roasted Pecan Butter on top....total perfection. Serve it with my Homemade Masala Chai and you have the perfect breakfast or snack.

Other breads to try:

If you are looking for muffins, try these Bakery Style Cinnamon Streusel Muffins instead of turning this bread into muffins, which doesn't work well.

This recipe was originally posted on March 11, 2016 and has been updated with new photos and exact gram measurements.

Yields 10 slices

Vegan Cinnamon Applesauce Quick Bread (Gluten-Free)

Learn how to make the easiest Vegan Gluten-free Cinnamon Applesauce Quickbread! With just 8 ingredients, oil-free and low-fat, this bread is full of cinnamon flavor and simple ingredients.

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Recipe Image
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5 based on 3 review(s)

Ingredients

  • 1 3/4 cup + 2 tablespoons white rice flour (300g), DO NOT use brown rice flour, it makes it dry and crumbly, see NOTE)
  • 1/4 cup + 2 tablespoons (60g) potato starch , not potato flour (NO OTHER starches work here, sorry. This helps to make the bread fluffy. SEE NOTE)
  • 1 tablespoon double acting baking powder (15 g)
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon fine sea salt (4 g)
  • 3/4 packed cup (115 g) either homemade brown sugar from this post or storebought light brown sugar, not dark, do not just use plain coconut sugar, as the recipe needs the molasses/moisture)
  • 1 1/2 cups (360g) unsweetened applesauce
  • 1/4 cup + 2 tablespoons (90g) aquafaba (the liquid from a drained can of chickpeas, this is the "egg")
  • 1/4 cup + 2 tablespoons (96g) really smooth/runny almond butter
  • Cinnamon/Sugar Mixture
  • 4 tablespoons brown sugar mixture or storebought light brown sugar (45 g)
  • 1 1/2 teaspoons cinnamon
  • NOTE: I tested this bread multiple times to get the perfect texture, so I strongly advise against subbing with other gluten-free flours, it will yield COMPLETELY different results, as GF baking is very finicky. If you absolutely cannot find potato starch online or in stores, (it's sold on Amazon), then sub half the potato starch with white all-purpose flour (3 tbsp) and I think it should yield similar results. Also, this recipe is meant to be a bread loaf texture, not muffins. For muffins, make these Cinnamon Streusel Muffins instead. If you are allergic to nuts, you can try subbing with a very smooth sunbutter and understand it will leave a somewhat sunbutter flavor and possibly make it drier.

Instructions

  1. As with all my recipes, using a scale will yield accurate results. Also, please keep in mind that subbing an ingredient, particularly a flour or trading dry for liquid sweetener and vice versa, is going to yield different results, therefore is not recommended.
  2. Preheat an oven to 350°F (177°C) and lightly spray a 9X5 loaf ceramic or glass dish with oil. You can use parchment paper if you like, I just prefer my loaves to have a more firm edge, which comes from baking directly in the pan.
  3. Add the rice flour, starch, baking powder, cinnamon and salt to a large bowl and whisk well until combined.
  4. Next, add the brown sugar, applesauce, aquafaba and almond butter to a separate bowl. Whisk well until really smooth. Slowly add the wet to the dry and stir all the ingredients well until smooth and no longer lumpy. It should be fairly thick, pudding-like, but it should still be spreadable with a spoon.
  5. Add half the batter to the prepared pan and spread it out evenly to the corners and flatten the top.
  6. Combine the cinnamon/sugar mixture into a small cup or bowl and mix with a fork. Sprinkle half of it on the first layer of batter in the pan. Add the remaining batter on top and smooth out again to the corners. Sprinkle the remaining cinnamon/sugar mixture on top. Lightly swirl it around just mixing it in a little bit within the batter, making a somewhat chunky topping, not over-mixing.
  7. Bake 50-60 minutes or until a toothpick comes out clean in the center. I removed mine at 60 minutes exactly. You definitely don't want to remove until the toothpick is clean, if it has a few dry crumbs, that is ok, but as long as there is not wet batter. Let cool at least 30 minutes before removing from the pan, as it will still finish cooking! Flip it over and let cool COMPLETELY before slicing or it'll be slightly gummy. Fully cooling also makes it firm up perfectly. Keep the bread stored tightly in a container or plastic wrap so it doesn't dry out. I love to reheat them and toast them up and add some pecan butter on the top. Major yum.
7.8.1.2
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If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

87 Comments

  1. Omg!!!!! I remember that bread!!! And would eat it all the time!! So wild! But this...this creation of yours looks way better!! I stopped and stared at that beautiful, sugary topping for a while because holy smokes, that's the best part. Haha! This looks fantastic, Brandi!!! I'm so so anxious to try this!! mmmmmm, I want a slice of this with a hot cup of coffee now ❤️
    • brandi.doming@yahoo.com
      Awwww thank you Mandy! You are so sweet and always so kind with your words and I truly don't ever forget that! I know this looks entirely different than that loaf, LOL, but it has the same cinnamon flavor, just a bit MORE cinnamon-ish since I'm obsessed. Also, it's never going to look the same as a yeasted bread anyways, but it has a great bready chew texture like it, which I love! Great toasted too!
  2. Just beautiful! I'm imagining a thick slice of this sitting next to my hot cup of tea...sigh...
    • brandi.doming@yahoo.com
      Aww thank you Annie, you are so sweet! xx
  3. I could eat the whole loaf, Brandi! I love baking with applesauce so this is right up my alley! I could only imagine how fantastic it tastes and smells! Fantastic recipe and so bright and inviting pictures, yum!
    • brandi.doming@yahoo.com
      Thank you so much sweet Florian! I love baking with applesauce too, it works so great when combined within the right kind of recipe!
  4. I never had that Pepperidge farm bread, but I used to make this cinnamon swirl bread from a box mix and it was my favorite thing in the world. I've been wanting to recreate it for a while, and you have come incredible close I think! That cinnamon sugar center layer, that is my favorite part <3 I agree, chocolate and cinnamon are on level playing field in the favorite flavor world! Applesauce is a tricky ingredient, so easily makes things gummy, but with the aquafaba and the almond butter too the texture looks perfect! What I wouldn't give for a slice of this right now!
    • brandi.doming@yahoo.com
      Thank you so much Natalie! My middle cinnamon layer doesn't stand out that much since I also added cinnamon to the actual batter and the whole bread is darker. I did a trial without cinnamon in the batter and the bread was much lighter, so the cinnamon/sugar layer stood out more, but I didn't like the taste as much. Bring on the cinnamon! I know what you mean, I'm not a huge fan of applesauce being the sole moisture in a baked good, as it makes the texture unpleasant, but the starch helps to counteract it and the nut butter and aquafaba helps the texture as well. We all really loved this bread! :)
      • Just found your recipe for applesauce quick bread and it sounds so good! Can't wait to make it for a teachers breakfast.
  5. Cinnamon rocks! Just snuck some into a chocolate cake today. It makes everything, and certainly your dreamy swirl loaf here warmer and more wonderful! Love it ?
    • brandi.doming@yahoo.com
      Mmmm chocolate and cinnamon are wonderful together too, thank you Angela!
  6. You're reading my mind!! Last night I was craving my apple pie bread which is like...this haha! And now you post one....I think it's a sign....weekend baking!!!
    • brandi.doming@yahoo.com
      Awesome girl, get to baking!
  7. This looks DELICIOUS. I've never baked with white rice flour before but by the looks of the crumb of this bread...it's a good option! Can't wait to experiment with it. That is if I can find it! LOL
    • brandi.doming@yahoo.com
      So sweet, thank you so much Kaila! Oh rice flour is a very common flour, it's at every single store I go to around here AND it's super cheap, win-win! I love, love, love rice flour..it has become my favorite flour now, especially the white flour. Leaves no nasty aftertaste and gives amazing soft/fluffy texture in baked goods.
      • i really want to make this NOW but I only have regular flour.....will it ruin the recipe without the rice flour? Thanks!
        • i just scrolled through your previous messages and see that you already answered this one! Thanks
          • brandi.doming@yahoo.com
            Yes, I would really stick to the recipe because I don't want you to waste all your ingredients and it not work out with regular flour. It MIGHT work with the all-purpose flour but since I haven't tested it, I just can't say. Let me know if you try it!
          • Well I made this bread today and used two cups of white flour and no starch. It turned out really good...nice and crunchy on the outside and moist on the inside. I will be making this again with the rice flour when I find some but it was a pleasant surprise that it turned out using the regular flour. Thanks again for another great recipe!
  8. Brandi, Cinnamon is one of husbands favorites. He will go crazy with this loaf. Think I will surprise him tomorrow with our morning coffee! Thanks so much.
    • brandi.doming@yahoo.com
      Wonderful Laura! Mine too! Let me know what you think :)
  9. Is the aquafaba equal to one egg? My body can't tolerate legumes.
    • brandi.doming@yahoo.com
      It would be closer to 2 small eggs, but since I never use eggs, that is a guess. Typically 3 tbsp aquafaba is about 1 small egg, so I'm guessing to try 2.
  10. I've never had the pepperidge farm version but who the heck cares because this looks way better! I love cinnamon too, so bring it on! YUMMOOOOO!! And I'd for sure make this for brekkie.
    • brandi.doming@yahoo.com
      Thanks girl!! This most definitely tastes better to me and fresher, of course, than Pepperidge Farms! Definitely healthier, lol!
  11. This recipe is super tasty. I have just tried to make it and it turned out great. It is super tasty as I love cinnamon, but for me it is ever so slightly too sweet. Would it be ok to reduce some of the sugar do you think? Using the aquafaba was a very interesting experience for my 5 year old and me (it looked terrible in the measuring cup)! I also had to make my own applesauce (which was surprisingly easy, but I am wondering whether that is why it is so sweet - I used granny smiths...) Additionally, (arghhh) it was nigh impossible to find white rice flour in any of the UK shops I tried, so I used Dove's farm Rice Flour which is a mix of white and brown, and this turned out fine I think. Next time I will get the Vitamix out and make my own white rice flour. All in all a great recipe. Thank you.
    • brandi.doming@yahoo.com
      Hi Pala! So happy to hear you enjoyed it, thank you! As far as it being on the sweet side, I would definitely think it's the homemade applesauce because so many apples are so sweet in comparison to the storebought variety I buy. I actually used less sugar in the recipe than standard quick bread recipes, so I found it to be just sweet enough for my tastes, as I don't like quick breads to be too bitter, but you most definitely could reduce the sugar by a couple of tablespoons or so if you like, I know we all have a different sweet-o-meter :) I just wouldn't do too much or it will be on the drier side since the molasses helps with the moisture as well. Thanks again!
      • You are right on the Sweet-o-meter. The man, my 5 year old and her granny all disagree with me on the sugar. They LOVED this bread. Thanks Brandi.
        • brandi.doming@yahoo.com
          Wonderful! SO happy to hear they all loved it so much, thank you Pala!
  12. Would it be possible to make this with whole wheat pastry flour or white whole wheat flour? Thanks!
    • brandi.doming@yahoo.com
      Hi Melinda! I really don't think that would be a good replacement for the rice flour because I think that extra gluten would make the bread a tad too tough and I hate to say yes without testing it. Also, it would leave a wheat taste to it. I love the rice flour because it leaves no aftertaste. But you can certainly try it out and let me know, but think it will make it too tough in addition to the starch and I'm not sure of the exact measurements you would need if you replaced both flours with it...I just like to be exact so you would have success and I hate to guess without testing it. I did test one version with spelt and wasn't thrilled with the wheat taste it left in this bread.
    • brandi.doming@yahoo.com
      My guess would be to try eliminating the starch and rice flour and just use 2 cups whole wheat pastry flour, but again that's just a big guess and again, I am not sure I'd like the wheat aftertaste of it for this particular bread, but please let me know if you try it.
      • Hrm ok, thanks! I'll probably try with white rice flour then (if I have any on hand). I tend to think all types of rice flour have an aftertaste haha
        • brandi.doming@yahoo.com
          I promise no aftertaste at all with the regular white rice flour that I used in this :) Brown rice flour definitely left an obvious aftertaste with the trial I did, but the white not at all. I even had some relatives try it and they assumed it was just all purpose flour, it just tastes like cinnamon bread :) I wish I had some wheat pastry flour to test it too…
  13. Oh my this looks and sounds amazing. I definitely have to make this. Seems so quick and easy. One question can the liquid from the chickpeas be from unsalted chickpeas or must it be from salted. I actually buy my chickpeas in a tetra pack and it is unsalted. If it must be salted I will pick up some salted chickpeas. Not sure when I am going to make this but I know I need this in my life so I am definitely going to make it. :)
    • brandi.doming@yahoo.com
      Hi Christina! Thank you so much! Yes, definitely unsalted is fine, it won't make much of a difference :) I can't wait to hear what you think!
  14. I just made this bread today and it is amazing good! The whole family loves it- thank you for such a great and easy recipe!
    • brandi.doming@yahoo.com
      Yay!! So very happy to hear that, thank you so much Beth!! I really am glad the whole family loved it!
  15. I made this tonight. I'm not typically gluten free, but I made this just like the recipe and it was DELICIOUS! This recipe is a keeper. Thanks for making great tasting food oil free!
    • brandi.doming@yahoo.com
      Yay! SO awesome to hear that Dawn, so happy you loved it!!
  16. looks and sounds really good!
  17. Quick breads are the best and I am very excited to try this one. I love using aquafaba too. Thanks!
    • brandi.doming@yahoo.com
      Thank you so much Ginny!
  18. SO excited to try this, especially seeing how many people loved it.
  19. This looks amazing and the pecan butter on top just pushes it over towards ecstasy!
    • brandi.doming@yahoo.com
      Thank you! I love, love pecan butter...I think I need help...obsession, haha!
  20. Haven't used white rice flour before. I've really just dipped my toe into gluten free baking. I love that you gave an explanation of why not to use brown. I probably would have! Instead I will listen to your advice and just use the white!
    • brandi.doming@yahoo.com
      So nice of you to say that Natalie! Thank you so much for reading!
  21. I've never had this kind of bread before. I'm a big fan of applesauce though so I'm sure it delicious. I love that it looks healthy and tasty at the same time.
  22. What a wonderful recipe, Brandi! I've had a string of bad luck working with rice flour but it looks like you nailed it! This looks so delicious! Thanks for sharing ;)
    • brandi.doming@yahoo.com
      Aww thanks so much Vanessa! It definitely depends on what exact type of baked good you are going for and what liquids you combine it with I've found! With the right combo, it gives the same effect nearly as all-purpose flour, I absolutely love it!
  23. This looks perfect. Managing to make something gluten-free look this moist is no easy task!
    • brandi.doming@yahoo.com
      Haha, you are so right about that! I trialed this recipe so many times, lol! Thank you!
    • brandi.doming@yahoo.com
      Haha, you are so right about that! I trialed this recipe so many times, lol! Thank you!
  24. Uma
    I tried banana bread last year with apple sauce. Not came quite good as I hoped for. I want to try this one! Looks so good :)
    • brandi.doming@yahoo.com
      Yes, I think bananas and applesauce would be too wet if both combined together. Thank you!
  25. Yum! I love cinnamon too, and I used to adore the store bought stuff too. EEK! You just can't get any better than applesauce and cinnamon to make a quick bread. This is a great recipe, Brandi!
    • brandi.doming@yahoo.com
      Thank you so much Linda! They are the best flavors!
  26. this looks SO moist! I am such an addict when it comes to breads like these I could eat the whole thing! ;-) this sounds so tasty with apple sauce and cinnamon! ;-)
    • brandi.doming@yahoo.com
      Thank you so much Michele! It was delicious, moist and addictive!!
  27. Thats one good looking quick bread. I love cinnamon and apple together, Delicious!
    • brandi.doming@yahoo.com
      Thank you so much Mel!
  28. This. Is. AMAZING! Good lord, woman! I knew it was going to be good when Willow kept stealing bites of the batter and then proceeded to lick the mixing bowl clean. I added extra cinnamon because I couldn't resist and I'm so glad that I did. Waiting for this bread to cool was the hardest part and when it did, I immediately cut myself an end slice!! That sugary topping is heavenly and I just can't get over that this short ingredient list turned into such a fluffy, moist bread. LOVE it! I'm looking forward to another slice in the morning with a cup of coffee. Awesome recipe, my friend!!!
    • brandi.doming@yahoo.com
      Yay! So so happy Mandy that this was such a hit!! So glad you loved it! Girl, thank you for saying that b/c do you have any idea how challenging it was to create this bread at just 8 ingredients, haha! I had to do many trials almost pulling my hair out, but was determined to get the amazing result with so few. Oh, and I hear you on the cinnamon....you know the Pepperidge Farm one doesn't have ANY cinnamon in the batter portion, that's why I kept it minimal so the swirl and crust would stand out more. But even though they didn't have any in their main batter and only the swirl, I still decided that none wouldn't work (like theirs) and added the 3/4 teaspoon and then of course a lot more in the swirl and topping. But I can totally see adding more for a major cinnamon explosion, hahaha! I love it so much! Thanks again girl!
  29. I made a double batch of muffins with this recipe this morning! It made 24 muffins, we cooked it for 25 minutes. (Which may have been a minute or two too long, as the bottom exterior became a little over cooked.) Wonderful texture to the muffins. We didn't have canned chick pea liquid, so I used ener-g egg replacer, and used the amount for 2 egg replacements per batch. I also used Bob's Red Mill gluten free all purpose flour, which cranked out some pretty tasty muffins. I too love cinnamon. Next time I make them, I might add just a squish more :-) My family greatly enjoyed them! Thank you for sharing this recipe!
    • brandi.doming@yahoo.com
      Hi Heather! So glad to hear everybody enjoyed them so much! Thank you! You made some pretty big changes, so I'm glad to hear they still worked out. 25 minutes definitely would be too long for the muffins. I would do it more at 20 minutes. When I was testing the recipe so much, my small muffin tests were at 20 mins and they were perfect, but it also could have to do with the fact you subbed the main flours and ener-g egg replacer is all starch in it, which will cause further browning.
  30. I was looking for a recipe for my boys to take camping this weekend. This cinnamon applesauce quick bread is probably THE single best quick bread I've ever had. I made it more like a dessert by adding a few dates and nuts and doubled the cinnamon. Its like Pepperidge Farms cinnamon bread on steroids. Crunchy outside and wonderfully soft on the inside. The boys both tasted it last night before I packed it up and they both LOVED it with big thumbs up!! I'll have to make another loaf for myself since this one is on its way to camping.
    • brandi.doming@yahoo.com
      Estee, I'm so very happy you loved this bread so much! Thank you so much for the wonderful kind words! Yes, make another loaf for yourself!
  31. Did you happen to have tested any batches with tapioca starch instead of potato starch?
    • brandi.doming@yahoo.com
      Hi April! Yes, tapioca will make the bread too tough. The potato starch is best and will yield the lightest, fluffiest results.
      • Thank you so much for the reply!
  32. My friend and I tried this recipe out last weekend. This was my first attempt at vegan baking and it went well, perfect texture and even better taste. But my friend's bread did not turn out the same because she used cornstarch in her baking.
    • brandi.doming@yahoo.com
      Hi Lauren! So happy to hear you loved this bread! Yeah, cornstarch sometimes is a good sub for potato starch, but it depends on the recipe and I of course used and recommend potato starch in this recipe. Unfortunately, I can't vouch for subs when I haven't tested them. Thanks so much for making it and the feedback!
  33. I just put this bread in the oven! I sure hope it's as good as it smells!! The batter (which is AWESOME cause you can easily eat it raw) tasted amazing so I'm looking forward to the bread!!
    • brandi.doming@yahoo.com
      Oh, I hope you love it! This is a huge hit with readers and friends, so I hope you love it too!
  34. Could you use flax or chia eggs instead of the aquafaba?
    • brandi.doming@yahoo.com
      Hi Cassidy, no I wouldn’t recommend it. I actually originally tested it with flax eggs and it made the bread too gummy. Aquafaba does some serious mimicking of eggs for fluff here.
  35. hi, can I use cornstarch instead of potato starch? thank you
  36. Hi Brandi, this looks incredible! Would love to make it today. What do you think of subbing coconut sugar for the brown sugar? I’m assuming maple syrup wouldn’t be a good sub but hoping to use a less processed alternative!
    • brandi.doming@yahoo.com
      Hi Julia! I actually address that right in the recipe “do not just use plain coconut sugar, as the recipe needs the molasses/moisture)“. I provide my homemade coconut brown sugar recipe for those who don’t want to use regular brown sugar, but it must include either version as coconut sugar alone will be way too dry and make the loaf exceptionally dry and crumbly.
  37. I don’t know how I missed this the first time around but I am so glad you posted it on Instagram, Brandi! I followed the recipe verbatim and it turned out PERFECTLY! Light, moist and soooo cinnamonly good! I think next time I may play around with adding a bit of orange peel, dried apple, and pecans to try and replicate a Jewish apple cake I used to make. This recipe is a KEEPER! Thank you so much, Brandi, and Happy New Year!
    • brandi.doming@yahoo.com
      So happy you loved it so much Colleen, thank you very much for making it! Yes, nuts would be a lovely addition!
  38. My granddaughter cannot have nuts or seeds- what can a person use for the nutbutter? thanks,
    • brandi.doming@yahoo.com
      You can try subbing the nut butter with 3 tablespoons of vegetable oil. I haven't tried this personally but that would be my best suggestion.
  39. I made this today and my husband and I have eaten half of it already. What a fabulous loaf! I was thinking that it might be gritty from the rice flour, but it wasn’t at all. So moist and so delicious! Great recipe, thanks for reposting, I probably wouldn’t have noticed it otherwise. Five stars, no question.
  40. Making this bread for the second time now, I had tons of applesauce and this recipe made great use of it. This bread is so good, strong apple and cinnamon flavor. I was worried about the batter as it was very thick (I’ve never baked with rice flour before) but it turned out perfect. It was moist and delicious. Thank you for your creativity and willingness to share. Anytime you need a tester, I’m willing 😊
    • brandi.doming@yahoo.com
      Yay, so very happy you loved it so much Nanette! Thank you so much for the awesome review!

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