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Gluten-free pumpkin pie This gluten-free pumpkin pie is my twist on the classic American dessert – lightly spiced and totally delicious
These crepes are fabulous! I use Tom Sawyer gluten free flour and I put 2 TBS of sugar in the batter. I only cook the second side of the crepe for 1 minute. After the crepe is cooked, I spread Nutella on it, and then I add strawberries, raspberries, blueberries, and banana slices that have been mixed with some sugar. Then I roll up the crepe and spray on some whipped cream. Delicious!!!!!!