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@@Peanut-Butter-Jelly-Cat love to hear that!

@@slvrcross Thank YOU!

It depends on the size of your cookie cutter, but at this size (which is small) I think it makes around 3 dozen. I just put a few on the plate in the picture.

Oh thank you so much, cant wait to make them!🍪

Thank you! I like to have more control - though I usually use the same ratio and combination of flours, I sometimes alter it for different recipes.

It acts as a heat conductor, helping the cake to simultaneously cook from the inside out, as well as the outside in.

@@GlutenFreeVeganTakes keeps the middle the same temperature as the outside - without it, the middle may be underbaked.

@@paula4086 thank you!!

@@CookingWithJerry thank you!

You would either have to cut all ingredients in half to make a smaller cake, or replace the rest of the carrots with something else. I wouldn’t recommend it.

Okay great thanks 😊

Thank you!

@@devanshijoshi883 that will be coming up soon

You could substitute a different vegan milk if you don’t like coconut milk.

@@maryabraham9182 sorry you didn’t have a good experience - as you can see from the comments, others have tried my recipe with great results. The people who have eaten mine all loved it. If you tell me specifically what went wrong, I’m happy to try to help you fix it.

@ I use another recipe. I believe it was similar to yours. It was so dry and not taste good of course I am from Middle East and baklava. It’s my favorite and I am sure it’s not gonna taste the exactly the same as wheat baklava made from wheat flour.

Sure - any starch should work. I’d try arrowroot first, but you could also use potato starch.

It’s easy to just google “convert cups to grams” - it’s different for different ingredients, so liquid, sugar, and flour will all have different conversions. I realize weight is more precise, but this is just how I’m used to doing it. I couldn’t confidently include weights without testing them all out with a scale first.

@@CookingWithJerry okay thank you

Those are really tough - I’ve done them before, but they are far from the real thing. I’ll give them another try.

@@CookingWithJerry okay sir gluten free bombolinis possible donuts ?

@@devanshijoshi883I will try the eclairs first - I’m seeing there are newer techniques than what I have tried in the past, so I may have something for you soon.

@@CookingWithJerry thank you sir 😊😊

@@devanshijoshi883 yes I would use arrowroot rather than tapioca. It will be more rubbery than with kuzu, but should still work. I’m not sure of the comparable quantity however.

@@CookingWithJerry thanksalot for clarification 👍❣️

Sure - just use more rice flour.

Thanks for sharing! I love hearing things like this!

Absolutely not. A variety of different flours can be used for any flavor cake.

Any specific flavor you would like?

@@CookingWithJerry Thanksalot for asking any flavors by you is welcomed 👍

​@@CookingWithJerryhey I would love any flavors u bring for cookie pies thanks

Sure, just like orange peel - it’s a major part of marmalade that adds that bitter taste. Not everyone likes it, but I do lol.

Thanks so much! I rarely use salt in my sweet recipes, but I can see how that would be great here. Thanks for the feedback!

Love to hear that!

Thanks so much!

@@namhong01 if you can’t eat corn you can try a basic 1:1 flour mix. You may have to adjust the amount of water slightly for the right consistency.