Apple Cinnamon Muffins - Gluten-Free

These muffins are a nice sweet treat for after school or with an afternoon cup of tea. I like leaving the skin on the apples because I use the organic apples and it add extra fiber. Again I am using psyllium Husk instead of xanthan gum or guar gum. I find the psyllium really adds moisture and rise to the muffins. 

Ingredients:

- 2 medium apples cored and chopped into small chunks 

(peel if you want. I use organic apples so I use the skin too)

- 1 teaspoon cinnamon 
- 2 Tablespoons brown packed sugar
 

Dry Ingredients  

1 cup Brown Rice Gluten Free Flour Mix (see below, without any guar gum or xanthan gum)

1/4 cup quinoa flour (You can use the Rice Mix instead if you want)

3 teaspoons Psyllium Husk

1/2 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

Wet Ingredients

2 eggs

1/3 cup grape seed oil (or canola oil)

1/3 cup Greek yogurt (if you would prefer not to have dairy, you can use unsweetened applesauce or you can try almond milk or soy milk

1-1/2 teaspoon vanilla
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Preheat oven to 400°F. Position rack in center of oven.

Spray muffin pans cups or paper liners with cooking spray.

In a medium bowl, mix the chopped apples with cinnamon and brown sugar.

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

In a separate bowl whisk the egg, and then add the remaining wet ingredients. Mix thoroughly.

Make a well in the center of the dry ingredients. Add wet ingredients and chopped apple mix. 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 30 to 35 minutes.

Makes 12 regular sized muffins. 

If you want bigger muffins, just fill 10 to 11 cups.

Brown Rice Gluten Free Flour Mix
3 cups Brown Rice Flour
3 Cups Potato Starch
2 cups Tapioca Starch

Sandra D. Halpenny © 2014 All rights reserved

Gluten-Free Banana Oat Muffins

If you have some over ripe bananas and some GF Oatmeal. These muffins are delicious. I added raw chopped hazelnuts because I bought a big bag at Costco and I am not sure what to do with them all. They taste great cooked in these muffins.  I also used Psyllium Husks instead of the guar gum or xanthan gum. The Psyllium Husks make these muffins very moist.

Dry Ingredients  
1-1/2 cups gluten-free flour blend (without any guar gum or xanthan gum)
4 teaspoons Psyllium Husk
1/2 cup sugar  
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup quick oatmeal (add after sifting the rest of the dry ingredients)
1/3 to 1/2 cup chopped raw hazelnuts, optional (add after sifting the rest of the dry ingredients)

Wet Ingredients
1 egg
1/3 cup Canola oil
3/4 cup milk, soy milk, almond milk or hemp milk (all unsweetened)
1 teaspoon vanilla
1 cup mashed bananas
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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. Then mix in the oatmeal and hazelnuts.

In a separate bowl whisk the egg, then add 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 1/4 cup, evenly fill the muffin cups with the batter.  Sprinkle chocolate chips on top. I use about 5 chips per muffin.
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 © 2014 All rights reserved

Best Gluten-Free Butter Buns

I have worked on this recipe for a while, trying to get moist buttery buns. I have had many buns that have failed but finally succeeded in a really good bun. They are moist and wonderful warm out of the oven. The crust is crispy like French Bread and super moist inside. Tonight I made them and had them warm with cheese. Mmm Good! This recipe also uses Psyllium Husk instead of guar gum or xanthan gum.  Please let me know if you enjoy them.  
Wet Ingredients
1 cup warmed milk, 110°
1/4 cup melted butter
1 egg
2 tablespoons sugar
1 teaspoons apple cider vinegar
1 teaspoon salt

Dry Ingredients, Sift and mix together well
2-1/2 cups Brown Rice GF Mix *See Below
4 teaspoons Psyllium Husk
2 teaspoon EnerG egg replacer
1 teaspoon gelatin
1/8 teaspoon ascorbic acid
2-1/4 teaspoons Bread machine Yeast
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Turn your oven on to 200° for about 10 minutes and then turn off.
Warm your bread machine pan with hot water from the tap, meanwhile, sift and mix together your dry ingredients in a separate bowl, set aside.
Pour out the hot water from the bread machine pan. Add the wet ingredients to the bread machine pan, mix together well with a whisk.
Add your mixed dry ingredients on top of the wet ingredients in the bread machine.
Add the bread machine yeast on top of the dry ingredients.
Start your bread machine on the dough setting and let the machine knead your dough for about 10 to 15 minutes. Scrap down the sides if necessary.

While your bread machine is kneading your dough, prepare you muffin pan.
I use a stone muffin pan. Take 1/2 Tablespoon of butter and distribute it between the muffin cups. Put the pan in the warmed oven until the butter is melted. Heating the stone muffin pan also helps the buns rise. This recipe makes approximately 10 - 12 dinner rolls. When the dough is done kneading, using a heaping 1/4 measure cup and put in your muffin cups. Rise 20 minutes in a warm oven; then cook 25 - 30 minutes at 400°.

Brown Rice Gluten Free Flour Mix
3 cups Brown Rice Flour
3 Cups Potato Starch
2 cups Tapioca Starch

Sandra D. Halpenny © 2013 All rights reserved

Gluten-Free Zucchini Muffins Recipe

In this recipe I use Heinz Oatmeal Baby Cereal with Apples and Cinnamon for flavor, but you can also use Oatmeal flour or Gluten-free flour blend. I also use 1/4 light ricotta cheese for moisture.

Dry Ingredients
1-1/2 cups gluten-free flour blend that has guar gum or xanthan gum included 
1/2 cup Heinz Oatmeal Baby Cereal with Apple and Cinnamon
 1 teaspoons powder egg replacer (I used Ener-G)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Cinnamon
1/2 teaspoon salt
 
Wet Ingredients
1 egg
1/4 cup Canola oil1/4 cup light Ricotta cheese
1/2 cup sugar
1 cup milk or almond milk
1 cup packed grated  zucchini

Semi-sweet Chocolate Chips to sprinkle on top

---------------------------------------------------------------------------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.

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. 
Sprinkle chocolate chips on top. I use about 5 chips per muffin.

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 © 2012 All rights reserved

Oat Chocolate Chip Bars

The "Oat Chocolate Chip Bars" are a fast way to make cookies without scooping out little teaspoons. If you want thick bars, use the 13 x 9-inch pan. If you like thinner crispier bars, spread the mix out on a cookie sheet.

Ingredients

1/4 cup butter, softened
2 tablespoons coconut oil, melted
1/2 cup applesauce
1/4 cup Light Ricotta Cheese
3/4 cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1/4  cup milk or almond milk
2  teaspoons vanilla

1-3/4  cups Gluten-free flour mix that includes guar gum or xanthan gum
2  teaspoon baking soda
1/2  teaspoon salt 

2-1/2  cups Gluten-Free Oats
1  cup semi-sweet chocolate chips
1/2  cup chopped nuts (optional)

Heat oven to 375°F. Beat butter, coconut oil, applesauce, ricotta cheese and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well by hand. Stir in oats, chocolate chips and nuts; mix well.

Press dough onto bottom of greased 13 x 9-inch baking pan. 

Bake 30 to 35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Sandra D. Halpenny © 2012 All rights reserved

Crispy Chocolate Gluten Free cookie recipe

This recipe started because I was going to make a cheese cake. I then realized I didn't have chocolate cookie crumbs for the crust. I went to the store to look for a chocolate cookies or crumbs and the store wanted $6.00 for a small box of cookies. This is the cookie recipe that I came up with. They are quite good, so if you are going to use them for a crust, don't let your kids see or taste them first.

Crispy Chocolate Gluten Free Cookies
Wet Ingredients:
1/2 cup butter, room temperature
1 cup sugar
1-1/2 teaspoons vanilla
1 egg

Dry Ingredients:
1-1/4 cup Featherlight Flour Blend*
1/2 cup cocoa powder
2 teaspoon EnerG egg replacer
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

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Preheat oven to 350F

Beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more.

Add vanilla and egg. Beat together again for 2-3 minutes.

In a separate bowl, sift and mix the dry ingredients (flour mixture, cocoa powder, egg replacer, xanthan gum, baking soda, baking powder, and salt). Stir together or whisk together gently.

Add dry ingredients to sugar/egg/butter mixture. Mix together on low speed until the dough comes together. (It will come together, even though at first it appears like it won’t.)

Roll up dough into log about 1-1/2 to 2 inches around in plastic wrap and refrigerate for about an hour. You can also freeze part of the dough for up to 2 weeks to make fresh cookies later.
Using sharp knife, slice dough into 1/4 inch thick slices and place 1 1/2 inches apart on baking sheet.

Cover cookie pans with parchment paper.

Bake the cookies for 10 - 15 minutes. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.

Store cookies in an airtight container for up to 10 days or so.
 

Sandra D. Halpenny © 2010 - 2011 All rights reserved

* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread

1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour (Please note: I do not use the potato flour)

My Favorite Brown Rice Pasta

If you are in Canada, I just noticed that Well.ca has my favorite pasta. Well.ca also has free shipping. Wow, good pasta and free shipping!

Plain Gluten Free Muffins Recipe

This muffin recipe is a great plain muffin. These muffins can be used as dinner rolls or add the extra sugar and chocolate chips and you have a wonderful dessert muffin.

Dry Ingredients
2 cups sifted feather-light mix*
1/2 to l teaspoon salt
l teaspoon egg replacer
l-1/2 teaspoon xanthan
1/2 Tablespoons sugar (for sweeter rolls, you can add up to 2 TBSP)
4-1/2 teaspoons double acting baking powder

Wet Ingredients
3 Tablespoons Canola oil
l each egg
l-1/2 cup milk (or milk substitute)

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1. Sift together dry ingredients, flour, egg replacer, xanthan, baking powder sugar and salt. Make a well in center.
2. Combine wet ingredients, egg, milk and oil.
3. Add wet to dry and stir only until flour is moistened. Do NOT over mix.
4. Fill greased muffin pans 2/3 full.
5. Bake in hot oven (400°F,) 20 - 25 minutes, or until done.
When done, immediately take out of muffin pan and cool on wire rack.

Sandra D. Halpenny © 2010 - 2011 All rights reserved

* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread


1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour  (Please note: I do not use the potato flour)
Mix well

My Absolutely Favorite Gluten Free Bread Recipe

I use this recipe for bread, hamburger and hot dog buns, pizza crust (precook 20 minutes pizza shell, before cooking with your toppings), and dinner rolls. This is our family's favorite and most versatile white bread recipe.

To mix this bread recipe I use the bread machine. But, do not use the bread machine to cook the bread, the bread machine has too long of a rise cycle (you only rise 15 minutes when using Bread machine yeast) or you will end up with a big air hole in the finished bread. You might want to try regular yeast when using the bread machine, but I haven't tried this, so I am not sure if it will make a difference.

Wet Ingredients
1 cup hot water, 110°
1/4 cup extra virgin olive oil
1 egg plus 1 egg white
2 tablespoons sugar
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Dry Ingredients, Sift and mix together well
1 cup Sorghum Flour blend
2 cups potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon gelatin
1/8 teaspoon ascorbic acid

1-1/2 tablespoons Bread machine Yeast

Warm your bread machine pan with hot water from the tap, meanwhile, sift and mix together your dry ingredients in a separate bowl, set aside.

Pour out the hot water from the bread machine pan. Add the wet ingredients to the bread machine pan, mix together well with a whisk.

Add your mixed dry ingredients on top of the wet ingredients in the bread machine.

Add the bread machine yeast on top of the dry ingredients.

Start your bread machine on the dough setting and let the machine knead your bread for about 10 to 15 minutes.

I use Becel margarine to coat any pan I am cooking the different breads in.

Dough makes 2 small or 1 large loaves of bread, Rise 15 to 20 minutes in a warm oven, Only let the bread rise until double, more than that and you will have an air hole in the center of your loaf. Cook 30 minutes at 400°. Cover bread with foil half way through cooking if the crust is getting too brown. We like the crispy brown crust, so I do not cover mine.

Or, 2 pizza shells, Rise 15 minutes in a warm oven, cook 20 minutes at 400°. At 10 minutes into the cooking, I change racks that the pizza shells are on, so the bottoms don't get too brown. I freeze the second shell after cooling for 5 minutes on a rack, putting it into a large Ziplock freezer bag.

Or, approximately 12 large dinner rolls, hamburger or hot dog buns. Rise 15 minutes in a warm oven; cook 20 - 30 minutes at 375°. The dinner rolls I cook in a muffin pan, using a heaping 1/8 measure cup. I usually have extra dough, so I make a small loaf of bread too.

Sandra D. Halpenny © 2010 - 2013 All rights reserved

My Favorite Brown Rice Pasta

Wow, can you believe it's been almost a year since I have added to this blog. Were has the time gone, I guess I have been baking.

I have found one of the best rice pasta's, Tinkyada Rice Pasta at

http://tinkyada.com that I would like to tell you about. It cooks up wonderfully and isn't all soggy. It can even be reheated and baked without loosing the taste or texture.

I buy my Tinkyada pasta at Metro foods in the Ottawa Ontario region. I also just saw the spaghetti pasta at Farm Boy.

Gluten Free Cheese Scooped Biscuits Recipe

This is a great biscuit recipe. They remind of the biscuits you can have at Red Lobster if you are not eating gluten-free. When we have company for dinner and they aren’t used to eating gluten-free, I like serving these biscuits. They taste very close to regular biscuits and they are always a favorite. I usually make these the day before without cooking them. I scoop them out onto a cookie tray and freeze them on the tray. After they are frozen I put them in a baggy and put them back into the freezer. The next day I take them out and defrost them about an hour before cooking them. Mmmmm good!




Makes about 12 biscuits

Ingredients
2 cups Gluten-Free Baking Classics” brown rice flour mix, page 6
1 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1-1/8 cups cold milk + 1 Tablespoon lemon juice (let sit about 10 minutes)
3/4 cup unsalted butter, melted and slightly cooled
1/2 cup shredded sharp cheddar cheese

Directions
Preheat oven to 450F.

Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again

Cut butter into pats and melt in the microwave, set aside and let cool a bit.

Sift and whisk together dry ingredients (flour mix, xanthan gum, baking powder, baking soda, sugar and salt) in a small mixing bowl.

Pour the melted butter into the cold milk while stirring. The butter will form small clumps within the milk. Don’t worry - This helps disperse the butter in little chunks throughout the dough when it bakes.

Add milk/butter mixture and cheese to dry ingredients and stir gently until combined. The dough should not be too sticky. If it is, add a tablespoon of flour mix at a time until it comes together better but isn’t super-sticky.

Scoop out with a 1/4 cup measuring cup and drop onto a cookie sheet.

Bake for 10-12 minutes or until golden brown. If you like, you can brush the baked biscuits with melted butter (mixed with garlic, optional).

Sandra D. Halpenny © 2010 All rights reserved

Gluten Free Chick Peas & Bananas Muffins Recipe

As I have said in previous blogs, my son has muffins every day for lunch. So I am always on a quest for healthier choices. We also don't like to use a lot of lunch meat, so I am worried he isn't getting enough protein. That's why I added the chick peas to this recipe. The chick peas add a great taste too. You can add a 1/2 cup of chocolate chips if you like to the muffin mix, but I like putting 4 or 5 chips on top of the muffins. It adds less sugar and fat to the muffins, but it makes you feel like you are having chocolate chip muffins.

Dry Ingredients
1 1/2 cups Sandra's Muffin mix
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons egg replacer
1-1/2 teaspoons guar gum
1/2 teaspoons salt
1/3 cup sugar

Wet Ingredients
2 eggs
1/2 cup pureed chick peas
1/2 cup mashed bananas
2 teaspoons vanilla
1/4 cup oil
1/2 cup milk mixed with 1/2 Tablespoon lemon juice (sour milk)
Preheat oven to 350°F Grease a 12 cup muffin pan and dust well with flour.

In a large bowl sift, then stir together dry ingredients. Set Aside.
Puree chick peas in food processor with the 2 eggs. Add the check peas and eggs to a bowl. Add mashed bananas, oil, sugar, vanilla and sour milk; mix well. Make a well in the centre of flour mixture and pour in banana mixture; fold just until combined.. Pour batter into prepared muffin pan. Bake in a preheated oven for 30 to 40 minutes. Remove muffins from pan after 5 min. and cool on wire rack.
Makes 12 muffins

Sandra D. Halpenny © 2010 All rights reserved

Gluten Free Chocolate Chip Bean Cookies Recipe

I finally have new recipe for you. I just haven't been able to find the time to add recipes, I guess I am too busy cooking them. This is a wonderful cookie recipe that has a cake like taste. The beans add extra protein and the applesauce cuts down on the fat. the perfect cookie. Enjoy!

Wet ingredients

1/2 cup butter softened

1/2 cup unsweetened applesauce

1/2 cup brown sugar

1/2 cup white sugar

1 cup canned navy beans, rinsed well and pureed

4 teaspoon vanilla

2 eggs

Dry Ingredients

1 1/2 cups Sandra's Muffin mix or sorghum blend

1-1/2 teaspoons guar gum

2 tsp egg replacer

1 teaspoon baking soda

1/2 teaspoon (1/4 tsp)  salt

1 cup quick cooking rolled oats

1 cup chocolate chips

Preheat oven to 375°C (190°F).

Puree white pea beans in food processor (I usually puree the beans with the eggs).

Cream together butter, applesauce and sugars. Then mix in the pureed beans, eggs and.

Sift and mix well dry ingredients, then mix in the Oatmeal.

Beat in the dry ingredients to the bean mixture. Mix in chocolate chips.

Drop from spoon onto greased cookie sheets. These cookies do not spread at all, so you might want to smooch them down a bit for a flatter cookie. Bake in 375°F (190°C) oven for 12-14 minutes.

Makes 4 dozen

Sandra D. Halpenny © 2009 - 2010 All rights reserved

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!
----------------------------------------------------------------------------
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

------------------------------------------------------------------------------

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
--------------------------------------------------
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