Monday, November 23, 2009

Gluten Free Zucchini Spice Muffins

Great muffin for breakfast, lunch or to accompany soup on a cold day. These are really good and I am quite pleased with the consistency. You'd never know they were gluten free.


2/3 Cup Sorghum Flour
2/3 Cup Tapioca Flour (Starch)
2/3 Cup White Rice Flour
1 tsp Xanthan Gum
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Nutmeg
1/2 tsp Apple Pie Spice
1/2 tsp Cinnamon
1/4 tsp Celtic Sea Salt

In a separate bowl combine:
1 large egg
5 Tbs Coconut Oil (or butter)
2 Cups chopped or shredded zucchini
1/2 Cup Agave Nectar or sugar

Slowly add the dry ingredients to the wet and blend until well mixed. Pour into greased muffin tins and Bake at 375 degrees for 20 - 25 minutes.

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Wednesday, November 11, 2009

Wonderful Pumpkin Bran Muffins

I am heading to the Weston Price Conference this week and am making some food to take along. They have fabulous food and I will enjoy not cooking but you get those early morning and late evening munchies. :)

I used to make these muffins when I was working. I would pop them in my travel bag and eat them for snacks or breakfast. But now I am gluten free and that means I had to convert it. No big deal for me anymore. Bring it on! So here is the final product and they turned out great!!

Wonderful Pumpkin Bran Muffins

1 Cup Rice Bran
2 Tbs Flax Meal
3/4 Cup Gluten Free Flour Mix
2 tsp Baking Powder
1 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
1 tsp Cinnamon
1/4 tsp Salt
1/2 Cup Molasses
1/4 Cup Honey
1 Cup Puree Canned Pumpkin
1/2 Cup Coconut Milk (I used So Delicious - you could also use regular milk)
2 Eggs
4 Tbs Unsweetened Applesauce
1/4 - 1/2 cup Raisins (softened in hot water)

Preheat the oven to 425 degrees

In a large bowl combine rice bran, flax meal, flour, baking powder and spices, salt.

In the mixing bowl combine the rest of the ingredients and blend. Slowly add the dry ingredients to the wet until well mixed. Mix in raisins. Spray or line 12 muffin cups and fill with mixture.

Bake 20 mins or until toothpick comes out clean.

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Sunday, November 1, 2009

Gluten Free Bean & Teff Bread

I over bought on GarFava bean flour so I was looking for something to make with it. I just got my Teff flour from and it was so wonderful in the last bread I made that I decided to see if I could come up with a new bread "creation". I am so pleased with this bread. Light and fluffy and full of good nutrients from the beans and the teff. I hope you enjoy it too.

Gluten Free Bean & Teff Bread
1 Cup GarFava Bean Flour
3/4 Cup Corn Starch
1 1/4 Cup Tapioca Flour
1/4 Cup Teff Flour
4 tsp Xanthan Gum
1/4 tsp Apple Cider Vinegar
1 1/2 tsp sea salt
3 Tbs Brown Sugar
3 Eggs
3 Tbs Vegetable Oil
1 1/2 Cups Warm Water (110 degrees)
2 1/2 tsp Dry Yeast
Assemble the flour mixture, salt, yeast and Xanthan gum and set aside.
Combine the eggs, apple cider vinegar, water, oil and brown sugar and blend until mixed.
Slowly add the dry ingredients to the wet.
When blended place in a well oiled bread pan and allow to rise in a warm place for 1/2 hour.
Preheat oven to 375 degrees and bake for 50 mins. If the crust starts to get too brown before the bread is done, "tent" it with aluminum foil.