Wednesday, October 20, 2010

Gluten Free! Why? Because Life Isn't Complicated Enough.

So, I thought on my next grocery rendezvous that I would try some gluten free recipes for the next couple weeks, just to see if it made a difference in how I felt or possibly Daisy (more in how Daisy's diapers smelled to be honest). Notice, I don't mention Micah because he is not eating at home right now because he is filming a movie. Notice also that I am doing this experiment while Micah is not eating what I am making at home!

I have heard many a time that gluten free baked goods are akin to rubber. Well, my first gluten free baked good was actually quite delicious and Micah happened to sample it and never knew it was gluten free. The taste of the batter on these Pumpkin Spice Muffins was quite gross and tasted like flax seed, but baked, they were great. So, I thought I would share the recipe with you! I got the base of the recipe from but some of the ingredients were too expensive to purchase for just a trial run at this, so I made a few modifications. So, here is what I did:

Gluten-Free Pumpkin Muffins
Preheat oven to 350 degrees F. Line muffin pan w/ paper liners.

2 & 1/3 c gluten free baking mix
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground flax seed
1 tsp ground cinnamon (I ended up adding a dash more at the end, along with the ginger)
1 tsp ground ginger
1/2 tsp nutmeg

Mix the above till combined
Add in
1 & 1/3 c. packed brown sugar (I didn't say this was completely healthy)
1 cup pumpkin puree (or most of the can like I did)
1/3 cup coconut oil
2 eggs
1 tablespoon vanilla
1/4 tsp lemon juice
mix all together

Then add 1/2 cup almond milk (I ended up adding a little more than 1/2 cup)

Beat until incorporated. You can stir in nuts, raisins, chocolates...I did none of those. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack to keep the bottoms from getting soggy. You can wrap and freeze to keep for later but they do take a while to defrost or re-heat if you do that. I prefer the method of cook as many as you will eat that day and then save the batter. Hope you enjoy!

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