Nov 182013
 

So I am personally a huge fan of pumpkin. This fall season I set out to design what I was hoping would be a “perfect” pumpkin muffin. Whenever gluten free is involved, that is somewhat of a challenge and a challenge that I welcome. After several tries I did it. What follows is a recipe that is sure to make any pumpkin lover smile.

“Perfect” Pumpkin Muffins (gluten free)

Ingredients

  • 1 large egg
  • 4 tablespoons of butter (melted)
  • 4 tablespoons of heavy cream
  • 3/4 of a 15 oz. can of pumpkin
  • 1 cup of sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon of baking soda
  • 1/4 cup of millet flour
  • 1/4 cup of sorghum flour
  • 1/2 cup of brown rice flour
  • 2 tablespoons of cinnamon
  • 1 cup of golden raisins
  • coconut oil non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the egg with a fork or wire whisk. Then beat in the melted butter, heavy cream, sugar, vanilla extract, pumpkin and sea salt making sure the mixture becomes smooth.
  • In the same large mixing bowl, measure and drop in the xanthan gum, baking soda, cinnamon, and flours, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Fold in the golden raisins and mix until evenly distributed throughout the batter.
  • Fill the muffin cups evenly, about 3/4 full.
  • Bake muffins in 380 F oven for 30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 large size  muffins

Mar 272013
 

muffinI’ve been on a quest to perfect my blueberry muffins. I have made so many different versions now of gluten free blueberry muffins, but this one is the winner in my book. I like a muffin to be moist, light and full of flavor. This one hits the mark exactly. Hope you enjoy!!!

Blueberry Buttermilk Muffins (gluten free)

Ingredients

  • 2 large eggs
  • 1/3 cup of canola oil
  • 1 cup of buttermilk
  • 3/4 cup of sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon of baking powder (make sure you choose one which is gluten free)
  • 1/4 cup of millet flour
  • 1/4 cup of coconut flour
  • 1/4 cup of tapioca flour
  • 1/2 cup of King Arthur Multipurpose Gluten Free flour
  • 1 cup of blueberries (fresh or frozen)
  • non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, buttermilk, sugar, vanilla extract and sea salt making sure all the mixture become smooth.
  • In the same large mixing bowl, measure and drop in the xanthan gum, baking powder, and flours, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Add the blueberries to the large mixing bowl last, mixing till ingredients are evenly distributed.
  • Fill the muffin cups evenly, about 3/4 full.
  • Bake muffins in 380 F oven for 25-30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 large size  muffins

Mar 202013
 

Oatmeal Raisin MuffinMy absolute favorite cookie has always been an oatmeal raisin cookie. Somehow, it has always felt like a more nutritious but still scrumptious treat to me. When I became aware of my gluten sensitivity, one of the things I missed most was getting an oatmeal raisin cookie out at a coffee shop. I got to thinking recently that it would be fun to try and create a muffin that tastes like an oatmeal raisin cookie. From this thought came the recipe below. It took me a few iterations to find the right mixture of ingredients to truly recreate a taste like an oatmeal raisin cookie, but I am excited to report that I finally did it!!! The exciting news is that this recipe has a nice amount of healthy fiber due to the old fashioned oats, coconut flour, millet flour and raisins.

Oatmeal Raisin Muffins (gluten free)

Ingredients

  • 2 large eggs
  • 1/3 cup of canola oil
  • 1/2 cup of plain nonfat yogurt
  • 1/2 cup of buttermilk
  • 3/4 cup of sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon guar gum
  • 1 teaspoon of baking powder (make sure you choose one which is gluten free)
  • 1/4 cup of millet flour
  • 1/4 cup of coconut flour
  • 1/2 cup of King Arthur Multipurpose Gluten Free flour
  • 1 teaspoon of nutmeg
  • 1 tablespoon of cinnamon
  • 1 cup of old fashioned oats
  • 1 cup of golden raisins
  • non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, buttermilk, yogurt, sugar, vanilla extract and salt making sure all the mixture become smooth.
  • In the same large mixing bowl, measure and drop in the guar gum, baking powder, flours, cinnamon and nutmeg, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Add the old fashioned oats and golden raisins to the large mixing bowl last, mixing till ingredients are evenly distributed.
  • Fill the muffin cups evenly, about 3/4 full.
  • Bake muffins in 380 F oven for 25-30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 large size  muffins

Feb 232013
 

Lemon Poppy Seed MuffinsSo after the birth of my newborn baby and getting back home and trying to return to somewhat of a normal life, I thought at first I might never bake again. The truth is, I have found many opportunities in these last 7 weeks (Christopher was born 7 weeks and one day ago today) to bake.

Almost all of my recipes for muffins (which you will find quite a few of on my blog) take me less than 15 minutes to whip up and 30 minutes to bake. With that said, this is one of my newest and I must say best muffins yet for a breakfast treat. Two things make these muffins perfect for breakfast. They are not too sweet and the texture is light and fluffy. You would never know they are gluten free.

Lemon Poppy Seed Muffins (gluten free)

Ingredients

  • 2 large eggs
  • 1/3 cup of canola oil
  • 1/2 cup of plain nonfat yogurt
  • 1/2 cup of sugar
  • 1/4 cup of light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon guar gum
  • 1 teaspoon of baking powder (make sure you choose one which is gluten free)
  • 1/4 cup of millet flour
  • 1/4 cup of white rice flour
  • 1/4 cup of sorghum flour
  • 1/2 cup of King Arthur Multipurpose Gluten Free flour
  • Zest of 1/2 a large lemon
  • Juice of 1/2 a large lemon
  • 3 tablespoons of poppy seeds
  • non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, yogurt, sugars and salt making sure all the sugar becomes smooth in the mixture.
  • In the same large mixing bowl, measure and drop in the guar gum, baking powder and flours then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Add the lemon zest, juice and poppy seeds to the large mixing bowl last.
  • Fill the muffin cups evenly, about 2/3 full.
  • Bake muffins in 380 F oven for 25 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 medium size  muffins

Nov 082012
 

As I continue my gluten free adventures, I decided it was time to explore some more alternative flours. I stumbled upon a healthy and scrumptious alternative, millet flour. The good news is it is available in most health food stores and also at Whole Foods. So hopefully, you shouldn’t have too much trouble finding it.

This muffin is just perfect for breakfast and is very unique. You won’t find many people whom have tasted a muffin like this before. Additionally, you won’t even begin to notice that it is gluten free as the texture is just right!

Sunflower Seed Muffins (gluten free)

Ingredients

  • 1 egg
  • 1/2 cup of non-fat plain yogurt
  • 1/4 cup of vegetable oil
  • 1/2 tsp. of salt
  • 1 tsp. almond extract
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. guar gum
  • 3/4 cup of millet flour
  • 1/4 cup white rice flour
  • 1/4 cup of almond meal
  • 1/2 cup of unsalted shelled sunflower seeds
  • 1/2 cup of golden raisins
  • non-stick cooking spray

Instructions

  • Prepare a 6 cup muffin pan for the oven by spraying thoroughly with non-stick cooking spray.
  • Preheat oven to 380F.
  • Beat together the egg, yogurt, salt, almond extract, and sugars.
  • Combine in a separate bowl the baking powder, guar gum, millet flour, rice flour and almond meal.
  • Pour dry ingredient mixture into your beaten ingredients. Gradually stir together till well combined. Do not beat with a mixer as you don’t want to overwork the flour.
  • Lastly, fold in the sunflower seeds and golden raisins.
  • Fill muffin tins to 1/2 full. Bake in a 380F oven for 25 minutes or until toothpick inserted in center of muffin comes out clean.

Servings: 6 large muffins

Oct 282012
 

I love the flavors of fall. This morning I awoke with the desire to try and make a brand new muffin. I wanted it to be different than any of the other muffins you might have made that I have posted here. I managed to hit the mark with this muffin. I hope you enjoy it as much as we did. As always, it is deliciously gluten free!!! I promise though, you won’t miss the gluten.

Apple Cinnamon Surprise Muffins (gluten free)

Ingredients

Filling Ingredients
Instructions
  • Preheat oven to 380F. Prepare an 8 muffin pan with non-stick cooking spray.
  • In a large mixing bowl beat together with a hand beater the vegetable oil, sugars, egg, salt and yogurt.
  • In a separate mixing bowl combine baking soda, baking powder, guar gum, cinnamon, all purpose gluten free flour, white rice flour and corn flour.
  • Gradually add dry ingredients to the large mixing bowl. Do not beat this mixture. Use a large wooden spoon to mix but do not over mix. Just ensure all ingredients are thoroughly combined. After all ingredients are mixed, fold in apple pieces.
  • Fill muffin cup 2/3 of the way.
  • Then, prepare the filling by combining all the filling ingredients in a small bowl.
  • Drop the filling by the teaspoon full into the center of each muffin.
  • Bake for 30 minutes at 380F or until a toothpick inserted comes out clean.
Servings: 8 medium sized muffins
Oct 112012
 

I personally adore the flavors of fall. When I can break out the cinnamon and nutmeg, I know that in less than a few hours I will be sipping a warm cup of tea and nibbling on a delectable delight. In honor of the season, I plan to feature a variety of fall flavor recipes starting with this one. I hope you enjoy them as much as I do.

Perfectly Pumpkin Muffins (gluten free)

Ingredients

Instructions
  • Preheat oven to 375F. Prepare an 8 muffin pan with non-stick cooking spray.
  • In a large mixing bowl beat together with a hand beater the pumpkin, vegetable oil, sugar, egg, salt and yogurt.
  • In a separate mixing bowl combine baking soda, baking powder, guar gum, pumpkin pie spice, all purpose gluten free flour, white rice flour and almond meal.
  • Gradually add dry ingredients to the large mixing bowl. Do not beat this mixture. Use a large wooden spoon to mix but do not over mix. Just ensure all ingredients are thoroughly combined. After all ingredients are mixed, fold in the golden raisins last.
  • Fill muffin cup 2/3 of the way. Bake for 30 minutes at 375F or until a toothpick inserted comes out clean.
Servings: 8 medium sized muffins
Sep 062012
 

After my first attempt at gluten free biscotti was a success, I determined I must continue. I consider it the best breakfast treat of all personally.

I hope you enjoy.

Dark Chocolate Chip Biscotti (Gluten & Dairy free)

Ingredients

Directions

  • Preheat oven to 350F.
  • Combine flour, 1/2 cup of sugar, baking powder and salt in a large bowl.
  • In a separate bowl beat oil, vanilla and whole eggs. Add this mixture to the large bowl mixing with a large spoon. Your dough will be dry and quite crumbly. Don’t be alarmed by this.
  • Turn dough out onto a floured surface and knead in the dark chocolate chips.
  • With your hands, roll the dough into a small log about 8 inches long.
  • Place the log onto a cookie sheet lined with wax paper and sprayed with non-stick cooking spray.
  • Flatten the roll to about 1 inch thick.
  • In a small bowl combine the 2 tbsp. sugar and cocoa powder.
  • Gently brush the 1 egg white across the top of the roll and then sprinkle with the sugar and cocoa powder mixture.
  • Bake at 350F for 30 minutes.
  • Remove from the sheet and cool for 15 minutes.
  • Reduce the heat of the oven to 325F.
  • Slice the log into 1/2 inch pieces cutting diagonally. Lay the pieces cut sides down on the cookie sheet. Bake for 10 minutes, remove and turn the cookies to their other side and cook an additional 10 minutes. Allow biscotti to cool completely before serving.
  • Store in an airtight container.

Makes approximately 12 biscotti

Aug 242012
 

One of my absolute favorite breakfast treats is biscotti. After finding out I could no longer tolerate gluten, I was quite distressed at the perceived loss of one of my favorite foods. So, I recently started the task of trying to get my biscotti back. I researched a recipe for biscotti that does indeed have gluten and worked from that recipe to create my gluten free counterpart. For the original recipe containing gluten click here.

I never post any recipes until I am thoroughly satisfied with them myself. With that in mind, I taste tested these along with my husband and they were absolutely delicious. Served with a hot cup of fresh coffee or cold glass of milk and well, a true delight to the tastebuds!!!

I hope you enjoy.

Snickerdoodle Biscotti (Gluten & Dairy free)

Ingredients

Directions

  • Preheat oven to 350F.
  • Combine flour, 1/2 cup of sugar, baking powder and salt in a large bowl.
  • In a separate bowl beat oil, vanilla and whole eggs. Add this mixture to the large bowl mixing with a large spoon. Your dough will be dry and quite crumbly. Don’t be alarmed by this.
  • Turn dough out onto a floured surface and knead.
  • With your hands, roll the dough into a small log about 8 inches long.
  • Place the log onto a cookie sheet lined with wax paper and sprayed with non-stick cooking spray.
  • Flatten the roll to about 1 inch thick.
  • In a small bowl combine the 2 tbsp. sugar and cinnamon.
  • Gently brush the 1 egg white across the top of the roll and then sprinkle with the sugar and cinnamon mixture.
  • Bake at 350F for 30 minutes.
  • Remove from the sheet and cool for 15 minutes.
  • Reduce the heat of the oven to 325F.
  • Slice the log into 1/2 inch pieces cutting diagonally. Lay the pieces cut sides down on the cookie sheet. Bake for 10 minutes, remove and turn the cookies to their other side and cook an additional 10 minutes. Allow biscotti to cool completely before serving.
  • Store in an airtight container.

Makes approximately 12 biscotti

Jul 252012
 

So, I continue on my gluten free baking journey. Here is another winner. A great cake for breakfast or an afternoon tea. If you have a fruit lover in the family, this is sure to please him or her. Please do tell me what you think or if you have any questions, etc. I would love to hear from you.

Note: Gluten free baking can be challenging. I have had this cake fall in after it begins cooking perfectly. Do not despair. Even if the cake falls in, when you flip the cake out of the pan when it is fully cooked, the presentation of the cake is the bottom, which will appear beautiful regardless of if the rising process worked perfectly. The times that the rising has not worked out, the cake has still looked and tasted scrumptious.

Lemon Blueberry Bundt Cake (Gluten Free)

Ingredients

  • 2 eggs
  • 1/4 c. canola oil
  • 1 c. sugar
  • 1/2 c. powdered sugar
  • juice from 1 lemon
  • 1 tbsp. plain non-fat yogurt
  • 1 cup Bob Red Mill’s Gluten Free all purpose flour
  • 1 cup almond meal
  • 1 tsp. guar gum
  • 1 1/2 tsp. baking powder
  • 1 tsp. sea salt
  • 1 cup of fresh blueberries
  • powdered sugar (to top)

Instructions

Preheat oven to 375F. Use oil or non-stick spray to prep a bundt cake pan.

Use hand beater, do not use electric mixer. Make sure not to over mix.

Combine sugars, lemon juice, eggs, oil and yogurt and hand beat. Mix in gradually all other ingredients with the exception of the blueberries. Once batter is evenly combined stir in the blueberries.

Pour batter into bundt cake pan. Bake for 25 minutes at 375F or until a toothpick inserted into the cake comes out clean. Leave cake to cool a minimum of 20 minutes before removing from the pan. Once removed from the pan, sift powdered sugar over the top, coating lightly.

Servings: 12 slices