Preheat oven to 350 degrees, spray 8-inch square baking pan with nonstick cooking spray. Combine rice flour, cornstarch, baking soda and salt in a small bowl
Melt butter in large saucepan over low heat, add brown sugar; cook and stir about 4 minutes or until sugar is completely dissolved and mixture is smooth. Remove from heat; sift in cocoa and stir until combined. Add flour mixture and stir until smooth. (mixture will be thick)
Stir in chocolate chips and vanilla. Beat in eggs until mixture is smooth. Spoon batter into prepared pan.
Bake 25 to 30 minutes or until toothpick inserted into center comes out almost clean.
Mash the banana: Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
Add any in the vanilla and the baking powder.
Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
Preheat oven to 450. Line baking sheet or pizza pan with parchment paper or sprinkle with cornmeal
Mix flour blend, yeast, xantham gum, and salt in bowl. Whisk in 1 cup water water, oil, egg whites, honey and vinegar in another bowl. Beat wet ingredients into dry ingredients with electric mixer at low speed until combined. Add additional water by tablespoons until batter is smooth and thick. Beat 5 minutes on medium and occasionally scraping bowl.
Transfer pizza to pans to desired thickness. Bake 8-12 minutes or until crusts are lightly browned. Top with desired toppings.
Line 9×5 loaf pan with foil, (don’t use glass). Extend sides of foil 3 inches up from top. Spray with nonstick cooking spray and sprinkle with flour blend.
Combine 3 cups flour blend, yeast, xanthin gum and salt in large bowl. Whisk 1 cup water, oil, eggs, honey and vinegar together in medium bowl. Beat into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick. Add more water by tablespoons if needed. Beat at medium-high speed 5 minutes, scraping bowl occasionally.
Spoon batter into prepared pan. Cover with lightly oiled plastic wrap. Let rise in a warm place 30 minutes or until batter reaches top of pan.
Preheat over to 375. Bake 30-35 minutes or until bread sounds hollow when taped and internal temperature is 200. Remove from pan and cool on wire rack.
1/4 tsp dried thyme or 1 drop Thyme Essential Oil)
Sift chickpea flour into a medium bowl, stir in salt and pepper. Gradually whisk in water to create a smooth batter. Stir in 2 tbsp olive oil and allow batter to sit for 30 minutes.
Preheat oven to 450 degrees for about 10 minutes before ready to bake socca. Place 10 inch cast iron skillet in oven to heat.
Add basil, rosemary and thyme to batter; whisk until smooth. Carefully remove skillet from oven using oven mitts and add 2 tbsp olive oil to skillet. Swirl to coat evenly and then immediately pour into batter.
Bake 12-15 minutes or until edge begins to pull away and centre is firm. Remove skillet, turn over to broil.
Brush socca with remaining tablespoon oil and broil 2-4 minutes until dark brown in spots. Cut into wedges and serve warm.