Saturday, March 28, 2009

Gluten Free Double Chocolate Banana Muffins

On my never ending quest for foods that my son will eat, I decided to convert another "regular" recipe to gluten free. I had some mushy banana's and I could not think of making more chocolate chip banana muffins. I need something different. But the mushy banana's needed to be used as the frugal side of me would not throw them out. So that is how the chocolate banana muffins were born.

Gluten Free Double Chocolate Banana Muffins

1 1/2 Cups *Better Batter* Mix

1 cup Organic Cane Sugar

1/4 cup baking cocoa

1 tsp baking soda

1/2 tsp sea salt

1/4 tsp baking powder

1 1/3 cups mashed ripe bananas (about 3)

1/3 cup vegetable oil (I used my coconut ghee)

1 egg

1 cup semisweet chocolate chips

In a large bowl, combine the first six ingredients. In a small bowl, combine banana's, oil and the egg. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or lined muffin cups 3/4 full. Bake at 350 degrees for 20-25 minus or until the toothpick comes out clean.

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Sunday, March 22, 2009

Gluten Free Carrot Pineapple Coconut Muffins

I needed some new options. I am so tired of chocolate muffins for my kids. They just don't seem as nutritious as other muffins. I decided it was time to make a new recipe. Hopefully the kids will love this as much as I did. I snagged one right out of the oven. They are so delicious. A hint of cinnamon, pineapple and carrot.

Gluten Free Carrot Pineapple Coconut Muffins

2 Cups GF Flour Mixture (I used 1 cup Better Batter and 1 Cup GF Pantry Beth's Flour Mix)

1/4 cup shredded coconut

1 tsp Baking Powder

2 tsp Baking Soda

1/2 tsp salt

1 tsp xanthan gum

2 tsp cinnamon

1/2 cup cinnamon applesauce

3/4 cup sugar

1/4 brown sugar

4 large eggs

1 1/2 C Oil (I used 1 cup Coconut oil and 1/2 cup Coconut Ghee)

1 tsp vanilla extract

6 oz crushed pineapple

2 cups shredded carrots

Mix together flour, shredded coconut, sugar, xanthan gum, cinnamon, salt, baking powder & baking soda.

Mix together eggs, oil & vanilla. When combined, add crushed pineapple.

Add pineapple mixture to dry ingredients, then add carrots.

Pour into greased muffin tins or line with paper wrappers. Bake at 350 degrees for 30-40 mins or until the toothpick comes out clean.

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Mock Better Batter Mix

A gluten free group I am on set out to figure out the ingredients and combinations in the better batter flour blend. They came up with a mix that seems to have worked.


2 cups brown rice flour
2 cups white rice flour
1 cup tapicoa starch
1 cup potato starch
1/4 cup potato flour
1/4 cup xanthan gum
1/8 cup pectin

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Saturday, March 21, 2009

Betty Crocker Goes Gluten Free

I was given a blog link to a woman who is evaluating Betty Crocker Gluten Free Brownie, Cookie and Cake mixes. They look yummy! I can't wait to find them here. I hope they are relatively toxin free and inexpensive. That will be key for me to buy them.

Check them out!


Monday, March 9, 2009

Monster Cookies are Gluten Free

Monster Cookies are naturally gluten free. I had forgotten this until a friend of mine pointed this out. I finally got all the ingredients in the house after my favorite bloggers - The Baking Beauties (click on the link for the recipe) - posted in their blog about making monster cookies. I didn't even have to look up the recipe. I used theres and they are coming out of the oven as I post.

You can see my beautiful "pile" of cookies. I used the mini baking M&M's.

I am eager to see what my kids think. They have never had these before but they contain their two favorite ingredients - M&M's and chocolate chips.