Wow! Was this good and super simple. I loved the taste that came from baking it in the oven. I think baking it causes the sugars in the sauce to caramlize? I did bake mine a bit hotter (400 degrees). I also used a pork butt roast, which was pretty fatty, but was able to pick out much of it before baking it. I used Annie's BBQ sauce which I think are wonderful.

Reviewed On: Oct. 8, 2009

Wow! Was this good. The pancakes are so light and fluffy, not heavy and gritty like some of the mixes I've tried. I used Authentic Foods' Brown Rice flour rather then the white rice flour. I also, based on other reviewers suggestions, substituted 1.5 cups milk mixed with 2 Tbsp. vinegar for the 4 tbs. dry buttermilk and 2 cups water. I think reducing the liquid as well made it just the right consistency. I look forward to trying it with the buttermilk powder (or maybe even real buttermilk-what a treat), just didn't have any on hand. Thank you for a wonderful recipe that celiacs as well as non-celiacs can enjoy. Oh! And they tasted just as good warmed up in the microwave the next day.

Reviewed On: Jan. 27, 2009

Thank you for a gluten-free recipe for brownies that doesn't call for an expensive assortment of exotic flours. Sure its not like traditional brownies in texture, but putting that aside, these brownies are so rich and chocolatey... And the added fiber and protein are a bonus. I've made it several times and I've done what other people have suggested such as adding baking powder and walnuts. I whip the whole thing up in my food processor and make sure to puree the beans real good first before I add everything else. This recipe never fails to impress me, its like a chocolate miracle.

Reviewed On: Dec. 9, 2008