Now That It’s Fall… Gluten Free Pumpkin Muffins!!

Now don’t start with me about the official day of Fall because up here in Canada it’s already feeling nice and cold! When it’s begins to feel like sweater weather you know it’s time for good hearty meals and sweet treats! Ashley and I have recently stocked our shelves with all kinds of different flours and baking supplies to start making a ton more of our own Gluten Free food. We’ve relied heavily on our local grocery stores for our GF food but we are coming to a place in our lives where we want to become more self reliant. We’ll still need to spend a pretty penny on the flours will need but i’m sure in the long run we’ll save money.

This Gluten Free Pumpkin Muffin recipe comes from Kitchen Stewardship and it is fantastic! The muffins had a beautiful consistency which can be challenging to accomplish. I made a few changes, I used quinoa flour instead of buckwheat flour and I kept the same measurements. I also used agave nectar instead of honey and coconut oil instead of butter. The results were glorious and legendary! Enjoy! These are my photos of how they turned out! the bottom picture is the muffins covered with a vanilla icing 🙂

Ingredients

  • 2/3 c. brown rice flour
  • 1/2 c. freshly ground buckwheat flour
  • 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort)
    (see below for MANY more gluten-free options, including a starch-free version)
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • ¼ tsp. baking powder*
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 3/4 c. honey OR 1 c. sucanat
  • 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water
    (see below for more options and instructions for egg-free)
  • ½ c. melted butter or coconut oil
  • 1/4 c. cold water
  • 1 1/4 c. pumpkin puree (canned or homemade)
Instructions
  1. Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
  2. Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
  3. You might have a little left over, and a mini loaf pan is usually just right for the excess.
Notes
Watch timing carefully as honey browns faster!
* Note on baking powder: NOT corn-free typically; you need to use a homemade version like this one or just skip it – bet it still works out.
* You can also use a greased 8×8″ or 9×13″ glass baking dish to make a sort of “cake” instead. I haven’t tried it, but readers have done it with the original and again, I can’t imagine messing this recipe up. Cut into squares and serve just like muffins for breakfast, or I hear a cream cheese frosting is delicious to make it into a “real cake.” Try yogurt cheese for an inexpensive, probiotic substitution for cream cheese.
* Use any orange vegetable for the pumpkin.
* Refrigerate the “flax eggs” at least 15 minutes before incorporating into the batter; more below.
* If coconut is included on someone’s list of allergens (it has just been classified in the “tree nut” category!) and you also still need dairy-free, you could use any melted fat, such as palm shortening, lard, or a healthy oil.
* Readers have also subbed unsweetened applesauce for the fat, although I’d try more pumpkin for a healthier result.
* Try reducing the sweetener, especially if you’re using home-pureed pumpkin or a nice sweet squash like buttercup or sunshine. To make up for the missing mass, add a bit more pumpkin puree.
* Many gluten-free flours are appropriate for this recipe; see below for more info.
* Additions: raisins, chopped walnuts or pecans, chocolate chips, sub 1/4 c. cocoa powder for 1/4 c. starch. One reader on the original recipe added a bit of cocoa powder to just part of the batter and swirled it on top of each muffin, finishing off with crumbled pecans and a dusting of cinnamon.
* UPDATE: They freeze great!

Read more at http://www.kitchenstewardship.com/2013/09/26/fall-recipe-connection-best-gluten-free-pumpkin-muffins-dairy-free-egg-free-corn-free-soy-free-nut-free/#EEPxFf7PoJlrfsEf.99IMG_4871

5 Tips On How To Survive The Gluten Free Lifestyle

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Living the gluten free lifestyle is no walk in the park but more like an uphill hike through a mine field. You have to be so careful of what you eat, constantly reading every ingredient on the box. Your friends an family aren’t as well versed as you are so extra caution is needed at parties and social events. And if you do find a product you can eat it’ll either tastes like cardboard or costs you an index finger and your first born. So how do you survive the gluten free lifestyle? Here’s 5 tips that I think can help you out.

1. Get someone on your side. One thing that has helped Ashley was me being willing to try the foods she was eating. Since I wasn’t eating gluten free I was able to let her know if it’s worth eating. I would help her find products that tasted more normal than cardboard. It also helped in parties where we could bring something gluten free that she could enjoy and others could too!

2. Watch for companies jumping on the band wagon. We are constantly surprised how many companies are noting that their product is gluten free. Some have it in very small letters others it’s a new thing they are doing so it’ll be in bold print. If there is a product you really miss, next time in the grocery store read through the ingredients or look closely at the label just in case you’ve been able to eat it the whole time!

3. Let your friends and family know what products or things you can and like to eat. I know this can be a little embarrassing and uncomfortable yet it can be better than torturing yourself at their events with nothing to eat. Sure it’s a little inconvenient for them but think about it, on your birthday party if you don’t tell them what you can eat than you’ll have the cake but won’t be able to eat it. You’ll be living a real idiomatic proverb.

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4. Follow gluten free blogs. This is a way to get new and fresh ideas for a complicated lifestyle. It also gives you free recipes to try and a place to feel that you are not alone. Gluten free cook books can be really pricey or hard to find. Blogs stay relevant and up to date on the ever changing market that is getting more interested in gluten free options.

5. Make more money! Joking, look for the deals. Your wallet already knows what it’s like to eat gluten free, it’s expensive. It’s unfortunate that a cheap loaf of gluten free bread has the same consistency of sink sponges or has the density of lead. The good stuff is expensive however you can find sales of gluten free products. It’s usually not posted in the weekly flyers so you always need to go in and check. Take an afternoon and visit all the grocery stores in the area and see first who’s selling gluten free products. Then each week take time to visit these stores for the possible sales. It’s a lot of work but it will pay off.

I hope this helps you in your journey. Remember stay strong out there, you are not alone.
Thanks for reading and may the GF be with you!

Apple Crisp

ImageI’ve made this one a few times in fall after Ashley and I went apple picking at a local farm. It’s a great hit and very easy to make if dessert plans fall through. I found the recipe on food.com but I would like to point out that they site says it only takes 5 mins to prepare and I will say that is not true! It takes a lot of time to cut up all the apples, at least 20 mins to make the whole thing! I just wanted to give you that warning 🙂 

4 cups apples, peeled & sliced, such as Granny Smiths
1 tablespoon sugar
2 tablespoons water
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 pinch nutmeg
1/2 cup almond flour
1/2 cup certified gluten free old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons softened unsalted butter
Directions:

1
Preheat the oven to 350. Coat a pie dish with cooking spray. In a large bowl, toss together the apples, sugar, water, cornstarch, 1 teaspoons cinnamon, and nutmeg until well combined. Set aside.
2
Make the oatmeal topping: In a bowl, gently combine: almond flour, oats, brown sugar, 1 teaspoons cinnamon, and butter until crumbly.
3
Place the apple mixture in the dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned. Serve, hot, warm, or at room temperature.

Recipe found on Food.com

Thanks for reading and may the GF be with you!

Gluten Free Biscuits

ImageA couple of months ago Ashley was having soup and was desperately craving biscuits. We had tried GF biscuits before and they were nasty and hard. She was missing the amazing Red Lobster biscuits and I couldn’t blame her. So the search began for an amazing recipe for Gluten Free Biscuits. Fortunately it was the quickest search ever. I found the website Your Homebased Mom. I’ll be honest the way she has made hers they belong in a restaurant. Mine however belong only on our table. When I made them they came out a little more like regular biscuits.Click on the link above for to see the recipe out for yourself. I’ve copy and pasted it here and put in brackets the things I did differently.

INGREDIENTS

  • 3 1/2 C gluten free flour mix (used Bulk barn flour, might have changed the batter consistency)
  • 1/4 C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 C cold butter, cut into pieces (I melted the butter)
  • 4 eggs
  • 2/3 C cold buttermilk or almond milk
  • (added 2 tsp of Zanthum Gum too avoid cement biscuits)

INSTRUCTIONS

  • Mix together gluten free flour mix, sugar, baking powder and salt.
  • Add in butter and mix together until crumbly and pea sized. (melted mine)
  • Add in eggs and milk. Mix until a cohesive dough forms will be slightly sticky (mine was slightly runny)
  • (I added fresh garlic and onion powder)  

OK all this stuff below minus the baking part I didn’t do because I didn’t have time :S So I just took a 1/4 c, greased a cookie sheet and added them in rows of three and then baked them.  

  • Cover counter with additional gluten free flour to make rolling easier.
  • Roll out dough to 1/2 inch thick.
  • Fold dough into thirds lengthwise.
  • Fold dough into thirds crosswise.
  • Roll out to 1/2 inch thick and repeat process two additional times.
  • Cut out biscuits and placed on a greased cookie sheet.
  • Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
  • Bake in 400 degree oven for 15-20 minutes or until golden brown.
  • Brush with melted butter after baked for extra goodness if desired. (this is key to making them amazing!)

Mine did turn out quite well and some people even said they tasted like red lobsters however they did not as pro as hers. Hope you enjoy them as much as we did!

Thanks for reading and may the GF be with you!

Kelly’s Bake Shoppe

Poppa-Russ-Cupcake_Kellys-Bake-Shoppe_Kelly-Childs_Russ-Childs_Erinn-Weatherbie_Ken-childs_Kindfood-e1365791467578 If you are ever passing through Burlington make sure you stop into Kelly’s Bake Shoppe. An incredible place to get all of the best gluten free goodies and sweets. Ashley and I have stopped by a couple of times for their excellent cupcakes. It’s placed in the heart of downtown Burlington and you’ll soon see why so many people love our city. They owners, Erinn and Kelly, also own a small restaurant right around the corner called KindFood. It’s a vegan and gluten free dream!p1000359

Here are some of the reviews that you can find on the Kelly’s website:

“Oh my freaking goodness I was not disappointed! You’re an hour away so I don’t get out there much but it’s always worth the trek. I hope the black magic cupcakes make it into the regular rotation. You guys rock =)— Kim Murphy

“I bought some cookies yesterday for a treat and just wanted to let you know that they were better than the ones my mom used to make….but please don’t tell her 🙂 love your place so much!— Melanie Gower

🙂 May the GF be with you

B

Chocolate Chip Cookies

This was another big one for Ashley and me! Store bought GF cookies are insults to your taste buds. Don’t waste your money just make your own! So I’m posting a link to our favorite cookie recipe. Remember that I use Bulk Barn’s flour and use 1/4 xanthan gum for every cup of flour. We just had them tonight and my little sister loves them and she doesn’t eat gluten free.

Enjoy!
landolakes chocolate chip cookies

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