Category Archives: Bread and Muffins

Pumpkin GF Muffins

I have been experimenting with a few new gluten-free flours and one that stands out is maya nut flour. Also known as Ramon seed flour, it is highly nutritious and adds an extra nutty flavor to a recipe. It works great with my new gluten-free pumpkin muffins.

These pumpkin muffins are perfect for the Fall. Eat them with a smoothie in the morning, for lunch with veggies and humus, or as an afternoon snack. The flour combination makes them light and fluffy. Continue reading

Banana Quinoa Muffins

This is a great muffin option when you have extra ripe bananas lying around. And, the quinoa flakes make a nice substitute for oatmeal. (The gluten in oatmeal can be a problem for many who are affected by wheat gluten.)

These muffins used to be a favorite in our house, but we needed a break. Now that my son is older, we modified them to make them more enticing. He can even make them himself. . . . who can resist a muffin when chocolate chips are added? Continue reading

Gluten-Free Biscuits

When you “go gluten-free,” most people miss bread more than anything else. It is hard to make good fluffy bread without the gluten that is found so abundantly in wheat (and without xanthan gum which is usually corn derived and a stomach irritant for many).

When I went gluten-free, I also missed biscuits – something I learned to love after moving to the South many years ago.

I recently did some experimenting. The biscuits pictured are not as full and fluffy as those typically made with Bisquick, but the biscuit texture and flavor are there. This is a good starter recipe which you can use to modify the types of flours used and the type of milk substitute until you get the flavor you are looking for. 

Gluten-free Biscuits
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Egg Substitutes – Leavening and Binding Options

20160430_151405Egg sensitivities are on the rise. Chicken eggs might be hard to digest or even cause an allergic reaction when eaten. A number of factors might be involved. For example, some believe that children become sensitive to eggs after their bodies are exposed to the egg proteins found in certain vaccines. Conventional store-bought eggs are another possible culprit since many are produced by chickens given antibiotics and other pharmaceuticals and fed genetically modified (GM) feed, which may ultimately alter the egg itself.

If you are sensitive and/or allergic to eggs, there are several alternatives. Continue reading