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

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Gluten Free Chicken Parmesan

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This is a real favorite of ours and it took a few tries before really perfecting it. I think I even posted an older recipe but I think this is how we’ll do it for now on! Now depending on how big your family is or if you want leftovers adjust the measurements to what works for you. Honestly it’s really hard to mess this on up! Try to use coconut oil to add a sweet flavor to the dish. Hope you enjoy it!

4 Chicken breasts
2c Gluten free rolled oats
1-2 eggs
2tsp Dried Garlic, onion flakes, salt, pepper, and dried basil
1-1/2c Coconut oil
2c Shredded mozzarella cheese
2-3c Tomato sauce (enough to cover the chicken)

1. Preheat oven to 350. In a food processor blend up the GF rolled oats and spices. Don’t be afraid to blend up more if needed. The mix should be close to powder consistency.

2. Crack and beat your eggs in a medium sized bowl. Take your rolled oats mix and lay it on a large plate or pie dish (pie dish works the best because it’s deep enough that your mix doesn’t get all over the counter)
In a large pan add the coconut oil.

3. Put your chicken, beaten eggs, oat mix and large pan in a line. This is key so that you don’t spread your mess around the kitchen.

4. Take your first chicken and dunk it into the eggs. Make sure it’s well covered in egg goo. Then transfer chicken from the eggs to the the oat mix. Coat the chicken well. Then move chicken into the pan. Repeat till pan is full.

5. Sauté the chicken at a medium high heat till outside is brown. Add more coconut oil if needed.

Transfer chicken to a deep cooking dish. Cover the chicken with the shredded mozzarella cheese and tomato sauce. Place in preheated oven for 35-40 minutes.

Serve with your favorite veggie, gluten free pasta, or gluten free garlic bread (Udi’s hotdog buns work the best!)

Mac and Cheese Casserole (New Recipe)

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My little sister, who will in fact be the worlds next great chef, gave us this recipe she tried in school. It’s very cheesy and incredibly good! I used more cheese at the bottom and instead of muffin cups I used a casserole dish. Hope you enjoy it as much as we did!

1 cup uncooked gf elbow macaroni
3 cups of rice crispies (make sure the box says gluten free) , finely crushed
2 1/2- 3 cups of shredded cheddar cheese
5 tbsp unsalted butter, melted, divided
1/2 cup frozen peas (optional)
1 can flaked tuna (optional)
1 tbsp gf flour blend (Robin Hood’s gluten free flour mix worked well)
1 cup warmed milk
1 egg yolk slightly beaten
1/4 tsp salt
1 egg white beaten untill stiff and but not dry

1. Cook and drain macaroni as directed on package

2. Move oven rack to lower third of oven. Heat oven to 350 degrees. Lightly greese 12 regular-size muffin cups or casserole dish

3. In a medium bowl, mix crushed cereal, 1- 2 cups of cheese and 4 tbsp of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with a spoon

4. In a sauce pan stir together the remaining 1 tbsp melted butter and flour blend with whisk; cook over medium heat for 1 min. Gradually stir in warmed milk with whisk; cook and stir for 5 mins or until thickened.

5. Remove from heat; stir in 1 cup of the cheese until melted. stir in cooked macaroni, egg yolk and salt, fold in beaten egg white. Spoon in about 1/4 mixture into each crust-lined cup, top with remaining 1/2 cup of cheese

6. Bake for about 20 min or until golden and puffed let it cool for 5 min, remove from pan and serve warm

ENJOY!!!!!

Gluten Free Scones (repost)

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Ashley was having a tea party with the ladies of the family yesterday and I had made scones for them. I figured we would have most of them coming back because they were gluten free but they actually loved them! This is the original (gluten free biscuits)post however I made them a little differently this time.

3 1/2 C gluten free flour mix (use Bulk barn flour)
1/2 C sugar
2 1/2 tsp of xanthan (this is a must)
4 tsp baking powder
1 tsp salt
1 C melted the butter
4 eggs
2/3 C cold buttermilk or almond milk

Dry in one bowl. Wet in another then mix them. Put them in the fridge for an hour or over night. Preheat oven to 400 degrees.Use a 1/4 cup to scoop onto a greased cookie sheet. Bake for 12 mins

Tips: Melt the butter but make sure you don’t add the eggs till the butter cools or you’ll cook them! I added more sugar because they were being served with tea

Hope you enjoy them!

Best Snack Ever :)

IMG_4165Next time you’re in Costco grab these! This is a good snack that you and your friends can enjoy. The bean hummus has great flavor with a nice spicy kick to it. The biggest problem is that everyone will want it, which would be a first for the Gluten Free Mofos! You’ll find both for an affordable price!

 

The Good, the Bad and The Dear God what is that?!

7-GF-Bread-Test-400Friends, let’s talk about bread and bread like products! Ashley is Portuguese and her love for bread is deep. After a few days without bread I found her shaking in a corner murmuring something about french rolls. It wasn’t good and so the mission began to find the best GF bread out there! We haven’t tried all of it so if you’ve tried bread that we haven’t please add a comment!

Let’s start with the, Dear God What is that?

Tifco Corn Tortillas, This is just so wrong. We were heart broken when this sucked. Ashley tried wrapping eggs and bacon in it for breakfast and lost her appetite! You can do Mexican meals with these you just have to drowned it with your toppings.

Pizza Pizza Gluten free options. No. Just stop Pizza Pizza. It’s awful like racist jokes. It’s like they just spread toppings on top of cardboard and call it gluten free because there is no gluten in cardboard. 

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O’Doughs. This one is on the fence. It’s pretty bad but not awful. If you toast it it’s a real improvement. If you don’t toast it, it’s like putting a sandwich between two sink sponges. I would say they have good burger buns but it’s not my first choice. 

The Bad

All but Gluten. Yeah their not kidding about the ‘All’ part! This bread is heavily processed and the ingredients are hard to read which makes us feel uneasy. It’s also a tiny ass loaf for $6-$7 and it’s hard as hell. I like to keep a loaf with me when I walk alone at night. One swing and that mo-fo is down! They do make an excellent raisin loaf, I just need to eat 5 slices to feel satisfied. Always toast this bread.download (1)

KindFood. We had their sandwiches and there was a chance to buy the bread. We enjoyed the sandwich so we decided to buy the bread and there was definitely a difference. The loaf we bought was very dense and maybe you’re into that but I found it dried out my mouth. In the end it felt like more of a chore to finish the damn sandwich.

The Good

download (3)Pizza Nova and Gino’s Pizza. We do prefer to make our own pizzas but when we are super lazy and have no desire to enter our kitchen we call one of these guys up. It’s best if you ask for extra sauce because the crust is thin and drys out.

Glutino. Excellent bread with a great selection. I do warn you that you must toast this bread or you’ll put this one in the Dear God What’s That column. When we eat this bread Ashley really enjoys sandwich’s and it keeps her from shaking in the corner.

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Udi’s. This is by far the best gluten free product in my opinion. It has slice bread, bagels, pizza crust, muffin tops, hamburger and hot dog buns, tortillas, and even french loafs. The best part it actually tastes and feels like bread! It’s fluffy and delicious and it’s now a staple in our home.

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Silver Hills is now Ashley’s new favorite their bread is a little on the small size however there are 5 grams of fiber in one piece of bread. It’s sold at Costco in a double bag for 9$

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Some products I haven’t tried yet are Dempster’s Gluten Zero Bread. What an idiot name. As if replacing Free with Zero was some how a better idea. I bet you that the next idiot company that wants to join the band wagon is going to call it Gluten Liberty Bread. You’ll hear conversations like, “Are you gluten free?” “oh, no I’m gluten zero” Ok my rant is done.

Now You may be thinking that this is a small list and it is. Canada has been late for the gluten free products and that’s a real shame because so many people have so few options. Remember that we control the markets and if we want something all we need to do is tell the big brand stores and they start providing it. Costco listens to it’s customers and over this last year we have seen a flood of gluten free and organic products take to the shelves. In no way do I cover the nutrient value or whats in it but just what it tastes like. Eating gluten free is hard enough and I wanted to provide you with bread products that you will want to buy again. Good luck out there!

May the GF be with you.

B