Welcome to My Blog!

Hello!

Thanks for joining me! My name is Heather. I’ve been gluten-free (GF) for about 10 years. After being diagnosed with Gluten Sensitivity, I knew I needed to find gluten-free recipes that did not make my food taste dry or grainy. I hope to help you all in telling you about tips, tricks and recipes for making good gluten-free food great. I’m here to tell you that you don’t need wheat, rye, or even barley in your food to make it taste delicious. Please join me on our adventure to find yummy gluten-free recipes that work!

“What could be more important than a little something to eat?”  -Winnie the Pooh

 

Banana Muffins (GF)

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 ¾ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

½ cup butter, softened

⅔ cup sugar

2 tbsp. honey

2 eggs

1 ½ cups mashed ripe bananas

Optional: 1/2 cup Hershey’s Semi-Sweet Mini Chips

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Preheat oven to 375ºF.  Grease a 12-cup muffin pan or line with paper cups.  Whisk together the baking powder, baking soda, salt, and flour.  Set aside.  Beat together softened butter, sugar and honey.  Beat in eggs, one at a time.  Add dry ingredients to the mixture, alternately with mashed bananas, scraping the bottom and sides of bowl during process.  Beat at medium-high speed for 30 seconds.  Scoop batter into prepared pan.  Bake muffins for 22 to 25 minutes.  Remove from oven and let rest for 5 minutes before removing from pan.

This is another delicious muffin recipe.  Again, the key ingredients are Bob’s Red Mill Gluten Free 1 to 1 Flour and butter.  In my experience, oil and margarine are not equivalent to butter.  I adapted this recipe from the Gluten-Free Banana Muffins Recipe on the King Arthur Flour website (https://www.kingarthurflour.com/recipes/gluten-free-banana-muffins-recipe).  I did not like the cinnamon so I excluded it in my recipe.   I also used honey rather than molasses because that is what I had available.  Mini chocolate chips are a good addition in place of chopped walnuts.  My goal is excellent taste and texture, not necessarily low calorie or fat content.  This recipe meets those goals.  Enjoy!

 

Cornbread Muffins (GF)

3/4 cup corn meal

1 1/4 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

1 tbsp. baking powder

1/2 cup sugar

1 tsp. salt

2 large eggs

2 tbsp. honey

3/4 cup milk

1 stick butter, melted and cooled

 

Preheat oven to 350 degrees.  Line muffin pan with paper liners or spray with cooking spray.  In a large bowl, whisk together corn meal, flour, baking powder, sugar, and salt.  In a separate bowl, break up eggs with whisk.  Whisk honey and milk.  Add milk mixture and melted butter to dry ingredients.  Stir until blended.  Spoon batter into prepared muffin tin.  Bake 17 to 20 minutes or until golden.

To Reheat:

Wrap muffins in aluminum foil and place in preheated 350 degree oven until warm or heat in the microwave at 50 percent power for 30 to 45 seconds.

Serve warm with butter and honey.CRW_7235

After trying several recipes, this has been most successful.  I have found that a key ingredient in several recipes, such as gluten free muffins or cakes, is butter.  Margarine or oil simply do not produce the same result. 

Currently, I use only Bob’s Red Mill 1-to-1 Baking Flour.  I have found this flour to be the least grainy in recipes.  I may try other cup for cup flours in the future.  Ten years ago, before there were so many premixed flours available, I mixed my own.  No recipe compares to what is currently on the market.  I have also tried other flours like Pillsbury Best Multi-Purpose Gluten Free Flour Blend and Betty Crocker All Purpose Gluten Free Rice Flour Blend.  Again, the results were a grainier texture than Bob’s Red Mill.  Many gluten free flours, however, tend to make a denser product due to the heavier starch content in the flour blend.  After so many years, I prefer dense to grainy.

I have not specified a brand of gluten free for each ingredient in the recipe. Sugar, butter, baking powder, salt, etc. are available in several brands, as well as generic.  Choose what best fits your budget or diagnosis.  I will only specify when it impacts the flavor or consistency of the recipe, such as the brand of flour.  For this recipe, I used Quaker Yellow Corn Meal, specifically for baking.  I do not need to choose a corn meal that is gluten free for my diet, but you may try Bob’s Red Mill Stone Ground Gluten Free Corn Meal.  

While I have adapted many of the recipes I have acquired over the years, I have not always kept the original source.  If I use a specific recipe that I do not alter, I will try to include a link or source as a reference.