I want to say it was pure. It was a few years ago though. The problem was that it seemed to soak up more of the moisture and the batter was dry. There might be a way to get it to work by adjusting the butter and honey but I would just as soon find something that works with recipe as is.
You are viewing a single comment's thread from:
Yep, sounds like a winner as it is. I'll test it with brf and get back to you. Not sure how long it'll take, but it's definitely the healthier choice. We LOVE brown rice flour these days. lol :D
Cool. There are several variations of this basic recipe floating around. Some say to bake them at 350 some say 325. I find that splitting the difference works best. Some call for a little more or less baking soda or baking powder. It is pretty forgiving as far as baking goes (I think it is because honey doesn't get crispy like sugar does) so you can really play with it and make it your own.
I hope you enjoy them.