Gluten-Free Blueberry Muffins recipe

It's been awhile since I have added to my gluten-free blog. I have been adding new bead weaving patterns to my store website and trying to catch up with current patterns.

I am cooking everyday though and am working up new recipes. Just haven't had the time to tweak them and add them here, but I do have several new recipes coming up, a new jelly cookie, pancakes and a bread recipe that I use for not only bread but also pizza, hamburger buns, and sandwich flat-bread (our new favorite).

Today I am adding a Gluten-free Blueberry Muffin Recipe. Muffins are still our favorite lunch time carbs. They stay moist, travel well and they can be made fairly healthy. The gluten-free breads dry out too much by lunch time. The blueberry muffins are just sweet enough to keep any big or little kid happy. Enjoy!
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Dry Ingredients
1-3/4 cups Sandra's Muffin mix
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Egg Replacer (Ener-G)
1/2 teaspoon Salt
1 teaspoon Guar Gum

1 cup wild small Blueberries (I use frozen blueberries and microwave them for 45 seconds before using them) mixed with
1/3 cup Sugar

Wet ingredients
3/4 cup Milk mixed with
1 Tablespoon lemon juice

1 Egg
1/4 cup Canola oil
2 teaspoons Vanilla

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Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.

In a large bowl, sift and whisk together all the dry ingredients evenly.

In a small bowl mix the cup of blueberries with the sugar and then mix into the dry ingredients.

In a small bowl mix the milk with 1 Tablespoon of lemon juice, let sit for about 10 minutes.

In a separate bowl whisk the egg, then add the remaining wet ingredients and finally the milk and lemon. Mix together.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter. Batter will be lumpy.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2010 All rights reserved

Gluten-Free Cornbread Recipe

It's getting cold up here in Canada. Our favorite thing on a cold winter day is a big warm bowl of Chili. But now that our family is eating gluten-free, we can no longer add crackers to our chili. We have tried the rice crackers, but to us, they taste pretty crummy in the chili. So I have come up with this cornbread recipe that isn't a sweet cornbread. This cornbread is wonderful with chili. I like mine on the side and my husband likes his in the bottom of the bowl of chili.

Dry Ingredients
2/3 cup yellow cornmeal
1/3 cup Sandra's Muffin mix
2 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon xanthan or guar gum
1 teaspoon egg replacer

Wet Ingredients
1 egg
2/3 cup milk (or unsweetened soy milk) mixed with 1 teaspoon vinegar (let sit for 10 minutes to sour)
2 Tablespoons oil
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Preheat oven to 400°F, spray 8” round cake pan with nonstick spray.

Stir together cornmeal, flour, baking powder, salt, xanthan and egg replacer in a bowl until well combined.

In a separate bowl, Wisk together eggs, soy milk or water, oil & vinegar until combined.

Pour liquid ingredients all at once into the dry ingredients. Stir the mixture briskly with a fork until all the ingredients are just evenly moistened. Do not over stir, batter will be lumpy.

Pour all into the prepared baking pan and bake for about 20 minutes, check with toothpick!

Sandra D. Halpenny © 2009 All rights reserved

Gluten-Free Chocolate Chip Muffins Recipe

The twist in these muffins are the jars of baby food. They add moisture and a few more healthy ingredients.

Dry Ingredients
1-3/4 cups Sandra's Muffin mix
1/3 cup sugar
1-1/2 teaspoons guar gum
2 teaspoons powder egg replacer (Ener-G)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1 egg
1/4 cup canola oil
1 jar (4-1/2oz) apple and banana baby food
1 jar (4-1/2 oz) sweet potatoes baby food
1/4 cup milk
2 teaspoons vanilla

1/2 cup Chocolate Chips

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Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.

In a large bowl, sift and whisk together all the dry ingredients.

In a separate bowl whisk the egg, then add the remaining wet ingredients and finally the chocolate chips. Mix together.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2009 All rights reserved

Sandra's Gluten-Free Muffin Flour Mix recipe

I wanted to come up with a flour mix for muffins that was healthier than the rice flour blends and that baked up nice in muffins. I have tried the Carol Fenster sorghum blend and Bette Hagman's Bean Flour Mix. Both mixes work well but I wanted to add even more fiber and heather grains too. There seems to be many flours in my mix, but I usually double the mix so I have plenty on hand without having to mix it up all the time.

1/2 cup Chick Pea Flour
1/2 cup Red Mill's Garbanzo & Fava Bean Flour or Garbanzo Flour
1/2 cup Quinoa Flour
1/2 cup Oat Flour (or teff flour)
1 cup Sorghum Flour
3 cups Tapioca Starch
1 1/2 cups Potato Starch
1 1/2 cups Corn Starch

Makes 9 cups


Sandra D. Halpenny © 2009 - 2010 All rights reserved

Sweet Potato Starch Bread, Gluten-Free Recipe

This week in Ottawa we had a new Asian supermarket open called T&T. All I can say is Wow! They have anything and everything that you might be looking for Asian baking. One of the areas that I went to is the starches. They of course had Tapioca starch, Corn starch and Potato starch. But then I also found Sweet Potato starch and Water Chestnut flour. This bread recipe uses 1 cup of the Sweet potato starch. Next week I am going to try and make something with the Water Chestnut flour.

This recipe makes a bread that is soft and beautiful looking. I noticed a bit of after taste eating the bread fresh, but my husband and son thought it tasted great. I liked mine a day later toasted and with peanut butter.






Dry Ingredients
1 cup sorghum blend
1 cup potato starch
1 cup sweet potato starch
1 teaspoon xanthan gum
2 teaspoons guar gum

Wet Ingredients
1 cup warm water, 110°
2 eggs
2 Tablespoons sugar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar

2-1/4 teaspoons Bread Machine yeast
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Warm you bread machine pan by putting hot tap water in the pan. I usually put my cold whole eggs in the pan too, to bring them to room temperature fast.

Meanwhile: measure out, mix and sift the dry ingredients in a separate bowl.
Set aside.

Empty the hot water from the bread machine pan, add all the liquid ingredients, including the sugar and salt to the bread machine pan. Whisk and mix.

Add your dry ingredients on top of the liquids and then the yeast on top of the dry, not touching the wet ingredients.

Set your bread machine to any cycle that starts kneading right away. You do not want your ingredients jut sitting there. Let the machine knead the dough for 10 to 15 minutes, scrapping down the side if needed. At this point you might need to add a little extra water if the dough seems to thick. I usually add about 2 extra Tablespoons. Your dough should be thicker than cake dough though, not as thin as most gluten-free bread doughs.

Place the dough in a 9" x 5" loaf pan that's been sprayed with cooking spray or coated with margarine. Shape the dough like a loaf. Slice a couple of slashes on top of the loaf. Do not cover the loaf if rising in the oven.

Put a pan of boiling water under the bread in the oven (bottom rack), and let the bread rise on the middle rack, for 15 minutes only when using the Bread Machine yeast.

Remove the pan of boiling water and turn oven to 400°. Bake bread for 30 minutes. Internal temperature of bread should be about 200°. Use a instant read thermometer.

Sandra D. Halpenny © 2009-2010 All rights reserved

Gluten-Free Banana Muffins Recipe

These Banana Muffins are a favorite in our house. They freeze really well too. I put them in a baggy in the freezer and in the morning I take a couple out for my sons lunch. They travel much better than the gluten-free bread and don't dry out by lunch time.

Dry Ingredients
1-3/4 cup Sandra's Muffin mix
1/4 quinoa flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons guar gum
2 teaspoons powder egg replacer, I use Ener-G
1/2 teaspoon salt

Wet Ingredients
3 large ripe bananas mashed (1-1/2 cups)
1 jar baby food prunes (4.5oz or 128ml)
1/2 cup sugar
1/4 cup grape seed oil
2 eggs
2 teaspoons vanilla
4 Tablespoons sour cream or plain yogurt

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Preheat oven to 350°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.

In a large bowl, sift and whisk together all the dry ingredients.

In a separate bowl whisk the eggs, then add the mashed bananas, sugar and the remaining wet ingredients

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/3 cup, evenly fill the muffin cups with the batter (the muffin cups will be full). Sprinkle sugar on top of the muffins (optional). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 1 hour.

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2009-2010 All rights reserved

Gluten-Free Oatmeal Bread Recipe

The Oatmeal Bread is our favorite morning toasting bread. It is wonderful with jam and even peanut butter. The bread is made by having the bread machine do all the kneading of the dough and then baking the bread in the oven. Simply letting your bread machine do most of the work for you.

Dry Ingredients
1 cup Sandra's Muffin mix
1-1/2 cups potato starch
1/2 cup oat flour*
1 teaspoon xanthan gum
2 teaspoons guar gum

Wet Ingredients
1-1/4 cups milk warmed to 110°
2 eggs
3 Tablespoons pure maple syrup
1/4 cup extra virgin olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar

2-1/4 teaspoons Bread Machine yeast
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Warm you bread machine pan by putting hot tap water in the pan. I usually put my cold whole eggs in the pan too, to bring them to room temperature fast.

Meanwhile: measure out, mix and sift the dry ingredients in a separate bowl. Set aside.

Empty the hot water from the bread machine pan, add all the liquid ingredients, including the sugar and salt to the bread machine pan. Whisk and mix.

Add your dry ingredients on top of the liquids and then the yeast on top of the dry, not touching the wet ingredients.

Set your bread machine to any cycle that starts kneading right away. You do not want your ingredients jut sitting there. Let the machine knead the dough for 10 to 15 minutes, scrapping down the side if needed.

Place the dough in a 9" x 5" loaf pan that's been sprayed with cooking spray or coated with margarine. Shape the dough like a loaf. Slice a couple of slashes on top of the loaf. Do not cover the loaf if rising in the oven.

Put a pan of boiling water under the bread in the oven, using 2 oven racks, and let the bread rise there for 15 minutes only (optional). You can also just rise your bread in a warmed oven.

Remove the pan of boiling water and turn oven to 375° and bake your bread for 30 to 40 minutes

*Oat flour can be made by using your bender or food processor and grinding from Oatmeal.

Sandra D. Halpenny © 2009 All rights reserved