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!