Great question! We have not tried this recipe with gluten-free flour. In general, you can often substitute 1 for 1 gluten-free flour in recipes, but it can sometimes make them very dry. You’re welcome to try it: let us know how it comes out!

We’re so sorry to hear this! This is a recipe shared from another author’s cookbook, so we can’t full speak to her recipe. We made it successfully and it was delicious! It is a flourless chocolate cake so it does not have flour. You included the egg, correct? Did you use a 9 x 9 or 8 x 8 pan? Did you leave out any of the ingredients, like the chocolate chips, or did you follow it exactly? Let us know!

You can freeze this salsa, but the texture becomes broken down and watery. We recommend eating it fresh!

Thanks for the kind comment! Falafel dough doesn’t traditionally have egg: it’s crumbly and takes a good amount of pressing to stay together. If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times — if it still feels too crumbly, you can chill it for 30 minutes.

We have not tried it, but you should be able to freeze stuffed peppers! Freeze in a sealed container. To reheat, transfer to a baking sheet and reheat in a 350F or 400F oven until warmed through.

Oh, thanks! I didn’t see that. First time on your site. Gong to make it today :-)

We’ve never tried it!