Phyllis Chinn sent this in and said this was an adaptation which she made from a “normal” recipe and she said it is truly a delicious gluten-free treat for anyone, celiac or not. Click here for more delicious gluten free recipes. My friends all love the chocolate sauce listed at my recipe page. It’s to die for!
1 tsp. baking soda
1/2 /tsp. salt
1 1/4 tsp. xanthan gum
2 tsp. cinnamon
1 cup vegetable oil
1 ¼ cup brown sugar
1 ¾ cup thawed frozen strawberries (I buy 24 oz carton)
1 cup chopped pecans
Beat the eggs and oil together;
gradually add sugar.
Mix together: flour, baking soda, salt, xanthan gum, and cinnamon.
Add to egg mixture and mix until combined.
Add strawberries and beat until strawberries are broken up.
Add pecans and pour into oiled muffin tin or greased and floured bundt pan.
Bake at 350 until tested done with toothpick.
Make a glaze from some of leftover strawberry juice, powdered sugar, milk and vanilla.
Drizzle over cooled muffins or cake.
From our home to yours, Tina Turbin.