1 ½ cups brown rice flour
½ cup buckwheat flour
½ cup teff flour (I use light)
½ cup cornstarch
1 cup medium grain, yellow cornmeal
4 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
2/3 cup chopped walnuts
1 ½ cups rice milk (be sure it´s gluten free)
½ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 tablespoons fresh squeezed lemon juice
½ cup dark molasses
In a large bowl, combine all the flours, xanthan gum, baking soda and salt; mix thoroughly. Stir in the raisins and nuts. In a small bowl, combine the rice milk, soy yogurt and lemon juice, and mix well. Pour ½ of the milk mixture into the dry ingredients, stir, then add ½ of the molasses and stir. Repeat this process, stirring well after each addition. (Towards the end, you may have to almost knead the batter to blend. Batter will be quite thick and heavy). Pour into an oiled 9 x 5 x 3 inch loaf pan. Bake in a pre-heated 375 degree oven approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, loosen sides with a knife, and turn onto a wire rack. Makes a nice dinner bread, served warm; also good the next day, for turkey sandwiches. (This is a dense, dark, moist bread, with a rich molasses flavor).
Showing posts with label muffins and sweet breads. Show all posts
Showing posts with label muffins and sweet breads. Show all posts
Banana Muffins
1/3 cup rice flour (brown or white)
1/3 cup amaranth flour
1/3 cup almond flour
2 tablespoons cornstarch
½ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ generous teaspoon fresh grated orange zest (optional)
2 medium-sized ripe bananas, mashed
2 tablespoons + 2 teaspoons safflower or canola oil
¼ cup honey
½ teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)
In a medium bowl, combine the rice, amaranth and almond flours, cornstarch, xanthan gum, baking powder, baking soda and spices, and mix well. In a separate bowl, combine all the other ingredients except the walnuts, and stir. Add the wet ingredients to the dry ingredients. Mix in the walnuts, stirring just until thoroughly blended. Pour into muffin cups or prepared tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check before). Makes 6 to 8 muffins- recipe is easily doubled. Best served warm.
(Alternate variety: for a wholegrain, “wheaty” taste, use 2/3 cup brown rice flour and cut the amaranth flour altogether. Instead of the grated orange zest, use 2 teaspoons finely chopped candied orange peel. The rest is the same. Enjoy!)
1/3 cup amaranth flour
1/3 cup almond flour
2 tablespoons cornstarch
½ teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ generous teaspoon fresh grated orange zest (optional)
2 medium-sized ripe bananas, mashed
2 tablespoons + 2 teaspoons safflower or canola oil
¼ cup honey
½ teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)
In a medium bowl, combine the rice, amaranth and almond flours, cornstarch, xanthan gum, baking powder, baking soda and spices, and mix well. In a separate bowl, combine all the other ingredients except the walnuts, and stir. Add the wet ingredients to the dry ingredients. Mix in the walnuts, stirring just until thoroughly blended. Pour into muffin cups or prepared tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check before). Makes 6 to 8 muffins- recipe is easily doubled. Best served warm.
(Alternate variety: for a wholegrain, “wheaty” taste, use 2/3 cup brown rice flour and cut the amaranth flour altogether. Instead of the grated orange zest, use 2 teaspoons finely chopped candied orange peel. The rest is the same. Enjoy!)
Blueberry Muffins
1 cup white rice flour (brown is also okay)
½ cup soy flour
¼ cup tapioca flour
¼ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
½ teaspoon salt
½ cup whole, raw demerarra sugar
1 teaspoon finely grated lemon zest
2 eggs
1 cup rice milk (be sure it´s gluten free)
1 tablespoon unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
¼ cup (4 tablespoons) melted Earth Balance shortening
1 cup blueberries (fresh is best!)
Combine all the dry ingredients, including the lemon zest, and stir well. In another bowl, combine all the other ingredients except the blueberries, and whisk to blend. Add the wet to the dry ingredients, and stir just until mixed. Fold in the blueberries (carefully) with a rubber spatula. Pour into muffin cups or oiled tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check after 15). Muffins should be lightly golden brown on top, and a toothpick inserted in the center should come out clean. (Cover with foil if they begin to brown too quickly). These are best fresh from the oven! Makes 12 muffins.
½ cup soy flour
¼ cup tapioca flour
¼ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
½ teaspoon salt
½ cup whole, raw demerarra sugar
1 teaspoon finely grated lemon zest
2 eggs
1 cup rice milk (be sure it´s gluten free)
1 tablespoon unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
¼ cup (4 tablespoons) melted Earth Balance shortening
1 cup blueberries (fresh is best!)
Combine all the dry ingredients, including the lemon zest, and stir well. In another bowl, combine all the other ingredients except the blueberries, and whisk to blend. Add the wet to the dry ingredients, and stir just until mixed. Fold in the blueberries (carefully) with a rubber spatula. Pour into muffin cups or oiled tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check after 15). Muffins should be lightly golden brown on top, and a toothpick inserted in the center should come out clean. (Cover with foil if they begin to brown too quickly). These are best fresh from the oven! Makes 12 muffins.
GFCF Cornbread
¾ cup rice flour (brown or white)
¾ cup medium grained, yellow cornmeal
¼ cup soy flour
1 heaping teaspoon baking powder
1 teaspoon salt
2 eggs
¼ cup pure maple syrup
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 teaspoons lemon juice + enough plain, unsweetened soy milk to make ¾ cup (be sure it´s gluten and casein free)
4 tablespoons melted Earth Balance shortening
In a small bowl, combine all the dry ingredients and mix well. In a larger bowl, beat the eggs with the maple syrup. Combine the soy yogurt, soy milk and lemon juice and stir to blend. Add the soy mixture along with the melted shortening to the egg mixture, and beat just until blended. Add the dry ingredients and stir until well combined. Pour the batter into a well greased 8 x 8 inch square pan. Bake in a pre-heated 425 degree oven for approximately 20 minutes- (check often; cover with foil if cornbread begins to brown too quickly). Cut into squares; best served warm and fresh from the oven.
¾ cup medium grained, yellow cornmeal
¼ cup soy flour
1 heaping teaspoon baking powder
1 teaspoon salt
2 eggs
¼ cup pure maple syrup
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 teaspoons lemon juice + enough plain, unsweetened soy milk to make ¾ cup (be sure it´s gluten and casein free)
4 tablespoons melted Earth Balance shortening
In a small bowl, combine all the dry ingredients and mix well. In a larger bowl, beat the eggs with the maple syrup. Combine the soy yogurt, soy milk and lemon juice and stir to blend. Add the soy mixture along with the melted shortening to the egg mixture, and beat just until blended. Add the dry ingredients and stir until well combined. Pour the batter into a well greased 8 x 8 inch square pan. Bake in a pre-heated 425 degree oven for approximately 20 minutes- (check often; cover with foil if cornbread begins to brown too quickly). Cut into squares; best served warm and fresh from the oven.
Carrot Raisin Muffins
¾ cup brown rice flour
½ cup tapioca flour
¼ cup almond flour
1 ½ teaspoons xanthan gum
2 ¼ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground nutmeg
2 eggs
¼ cup plus 2 tablespoons canola or safflower oil
¼ cup fresh squeezed orange juice
½ cup whole, raw demerarra sugar
1 ½ cups coarsely grated carrot
1/3 cup raisins
½ cup walnuts, roasted and chopped
In a medium bowl, combine the flours, the xanthan gum, baking powder, salt, cinnamon and nutmeg, and mix well. In a large bowl, mix together the eggs, oil, orange juice and sugar. Stir in the carrots, raisins and nuts. Add the dry ingredients to the wet, and mix (batter will be stiff). Spoon into muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, 20-25 minutes, or until a toothpick inserted in the center comes out clean. (If they begin to brown too quickly, cover with aluminum foil). Best when served warm. Makes 12 muffins.
½ cup tapioca flour
¼ cup almond flour
1 ½ teaspoons xanthan gum
2 ¼ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground nutmeg
2 eggs
¼ cup plus 2 tablespoons canola or safflower oil
¼ cup fresh squeezed orange juice
½ cup whole, raw demerarra sugar
1 ½ cups coarsely grated carrot
1/3 cup raisins
½ cup walnuts, roasted and chopped
In a medium bowl, combine the flours, the xanthan gum, baking powder, salt, cinnamon and nutmeg, and mix well. In a large bowl, mix together the eggs, oil, orange juice and sugar. Stir in the carrots, raisins and nuts. Add the dry ingredients to the wet, and mix (batter will be stiff). Spoon into muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, 20-25 minutes, or until a toothpick inserted in the center comes out clean. (If they begin to brown too quickly, cover with aluminum foil). Best when served warm. Makes 12 muffins.
Holiday Cranberry Muffins
1 cup brown rice flour
½ cup amaranth flour
½ cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons baking powder
Grated zest of 2 medium oranges
2/3 cup chopped walnuts (optional)
2 eggs
4 tablespoons safflower or canola oil
2/3 cup rice milk (be sure it´s gluten and casein free)
2/3 cup pure maple syrup
3 tablespoons finely chopped dried, sweetened cranberry
Combine the flours, xanthan gum, baking powder, orange zest and walnuts (if used). In another bowl, combine the eggs, oil, rice milk and maple syrup; whisk to blend. Pour the liquids into the dry ingredients and stir. Fold in the cranberries. Spoon into 12 muffin cups or oiled tins. Bake in a pre-heated 375 degree oven about 15 minutes, or until a toothpick inserted in the center comes out clean. Serve warm. Makes 12 muffins.
½ cup amaranth flour
½ cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons baking powder
Grated zest of 2 medium oranges
2/3 cup chopped walnuts (optional)
2 eggs
4 tablespoons safflower or canola oil
2/3 cup rice milk (be sure it´s gluten and casein free)
2/3 cup pure maple syrup
3 tablespoons finely chopped dried, sweetened cranberry
Combine the flours, xanthan gum, baking powder, orange zest and walnuts (if used). In another bowl, combine the eggs, oil, rice milk and maple syrup; whisk to blend. Pour the liquids into the dry ingredients and stir. Fold in the cranberries. Spoon into 12 muffin cups or oiled tins. Bake in a pre-heated 375 degree oven about 15 minutes, or until a toothpick inserted in the center comes out clean. Serve warm. Makes 12 muffins.
Lemon Coconut Muffins
1 cup brown rice flour
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
1 tablespoon grated lemon zest
2 eggs
6 tablespoons safflower or canola oil
1 cup whole, raw demerarra sugar
1 cup pure coconut milk
Shredded coconut (I prefer unsweetened), to sprinkle on top (approximately ¼ cup)
Combine the brown rice flour, quinoa flour, cornstarch, xanthan gum, baking powder and lemon zest; mix well. In a separate bowl, whisk together the egg, oil and sugar. Add coconut milk, and mix well. Pour the dry ingredients into the wet ingredients, and stir just until blended. Pour into muffin cups or oiled muffin tins, and top with the shredded coconut. Bake in a pre-heated 375 degree oven, approximately 15-20 minutes. (If they begin to brown too quickly, cover with aluminum foil). Makes 12 muffins.
½ cup quinoa flour
½ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
1 tablespoon grated lemon zest
2 eggs
6 tablespoons safflower or canola oil
1 cup whole, raw demerarra sugar
1 cup pure coconut milk
Shredded coconut (I prefer unsweetened), to sprinkle on top (approximately ¼ cup)
Combine the brown rice flour, quinoa flour, cornstarch, xanthan gum, baking powder and lemon zest; mix well. In a separate bowl, whisk together the egg, oil and sugar. Add coconut milk, and mix well. Pour the dry ingredients into the wet ingredients, and stir just until blended. Pour into muffin cups or oiled muffin tins, and top with the shredded coconut. Bake in a pre-heated 375 degree oven, approximately 15-20 minutes. (If they begin to brown too quickly, cover with aluminum foil). Makes 12 muffins.
Maple Walnut Scones with Dried Cherries
1 cup brown rice flour
½ cup soy flour
2 tablespoons cornstarch, + enough tapioca flour to make ½ cup
1 heaping teaspoon xanthan gum
1 teaspoon cream of tartar
½ teaspoon baking soda
2 pinches salt
2 teaspoons maple sugar
6 tablespoons Earth Balance shortening
2 tablespoons dried, chopped sweet cherries
1/3 cup chopped walnuts
Approximately 1/2 cup rice milk (be sure it´s gluten and casein free)
FOR THE TOPS:
1 tablespoon maple sugar mixed with ½ teaspoon cinnamon
In a large bowl, combine the rice, soy and tapioca flours, xanthan gum, cream of tartar, baking soda, maple sugar and salt; mix well. Cut the shortening into the mixture, and combine with your fingers or with 2 knives until it resembles coarse meal. Mix in cherries and walnuts. Slowly add the rice milk- you may need slightly less or more- until the mixture holds together in one ball. Turn dough onto large board or surface. Pat down to about ¾ inch thickness. Use the top of a 1/3 cup measure- (or a cookie cutter of about the same size)- to cut out scones. Place the scones on lightly oiled cookie sheets, patting the sides down slightly so they mound up in the center. Roll up the dough again and repeat this process until all the dough has been used. Using a pastry brush, brush the tops of the scones lightly with rice milk. Sprinkle
the top of each scone with the sugar-cinnamon mixture. Bake in a pre-heated 400 degree oven 10 to 12 minutes, or until golden brown. Serve warm with jam; (I particularly like raspberry or raspberry-peach jam).
½ cup soy flour
2 tablespoons cornstarch, + enough tapioca flour to make ½ cup
1 heaping teaspoon xanthan gum
1 teaspoon cream of tartar
½ teaspoon baking soda
2 pinches salt
2 teaspoons maple sugar
6 tablespoons Earth Balance shortening
2 tablespoons dried, chopped sweet cherries
1/3 cup chopped walnuts
Approximately 1/2 cup rice milk (be sure it´s gluten and casein free)
FOR THE TOPS:
1 tablespoon maple sugar mixed with ½ teaspoon cinnamon
In a large bowl, combine the rice, soy and tapioca flours, xanthan gum, cream of tartar, baking soda, maple sugar and salt; mix well. Cut the shortening into the mixture, and combine with your fingers or with 2 knives until it resembles coarse meal. Mix in cherries and walnuts. Slowly add the rice milk- you may need slightly less or more- until the mixture holds together in one ball. Turn dough onto large board or surface. Pat down to about ¾ inch thickness. Use the top of a 1/3 cup measure- (or a cookie cutter of about the same size)- to cut out scones. Place the scones on lightly oiled cookie sheets, patting the sides down slightly so they mound up in the center. Roll up the dough again and repeat this process until all the dough has been used. Using a pastry brush, brush the tops of the scones lightly with rice milk. Sprinkle
the top of each scone with the sugar-cinnamon mixture. Bake in a pre-heated 400 degree oven 10 to 12 minutes, or until golden brown. Serve warm with jam; (I particularly like raspberry or raspberry-peach jam).
Nut Muffins (high-fiber)
1/3 cup rice flour (brown or white)
1/3 cup hazelnut flour
2 tablespoons cornstarch, plus enough chickpea (garbanzo bean) flour to make 1/3 cup
1 tablespoon ground, golden flaxseed
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
3 tablespoons + 2 teaspoons whole, raw demerarra sugar
¼ teaspoon cinnamon
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
2 teaspoons finely chopped candied orange peel
1 egg
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons safflower or canola oil
¼ teaspoon pure vanilla extract
¼ cup chopped walnuts
Combine all the dry ingredients, including the candied orange peel, and mix well. In a separate bowl, whisk together all the liquid ingredients. Pour the dry ingredients into the liquid ingredients and stir to blend. Add the walnuts, and mix just until combined. Pour into 6 muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, approximately 15-20 minutes, or until lightly browned and firm. Makes 6 muffins- recipe is easily doubled.
(Variation: Use almond flour in place of the hazelnut flour. Use shredded unsweetened coconut in place of the flaxseed. Eliminate the cinnamon and candied orange peel. Use pure coconut milk in place of the soymilk. The rest of the recipe is the same; good with walnuts or pecans. This variation is also delicious!)
1/3 cup hazelnut flour
2 tablespoons cornstarch, plus enough chickpea (garbanzo bean) flour to make 1/3 cup
1 tablespoon ground, golden flaxseed
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
3 tablespoons + 2 teaspoons whole, raw demerarra sugar
¼ teaspoon cinnamon
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
2 teaspoons finely chopped candied orange peel
1 egg
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons safflower or canola oil
¼ teaspoon pure vanilla extract
¼ cup chopped walnuts
Combine all the dry ingredients, including the candied orange peel, and mix well. In a separate bowl, whisk together all the liquid ingredients. Pour the dry ingredients into the liquid ingredients and stir to blend. Add the walnuts, and mix just until combined. Pour into 6 muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, approximately 15-20 minutes, or until lightly browned and firm. Makes 6 muffins- recipe is easily doubled.
(Variation: Use almond flour in place of the hazelnut flour. Use shredded unsweetened coconut in place of the flaxseed. Eliminate the cinnamon and candied orange peel. Use pure coconut milk in place of the soymilk. The rest of the recipe is the same; good with walnuts or pecans. This variation is also delicious!)
Zucchini Bread
¾ cup brown rice flour
¾ cup chickpea (garbanzo bean) flour
1 ½ teaspoons xanthan gum
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
2 eggs
½ cup canola or safflower oil
½ cup whole, raw demerarra sugar
1/3 cup maple sugar (available at some health food stores, or order online)
½ teaspoon pure vanilla extract
1 cup grated zucchini (with skin)
1/3-1/2 cup chopped pecans or walnuts (optional)
In a medium bowl, combine brown rice flour, chickpea flour, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. In a mixing bowl, beat the eggs until fluffy, then add the oil, sugars and vanilla. With a spatula, mix the dry ingredients into the wet ingredients. Stir in the zucchini and nuts. Pour into a well oiled 8-inch loaf pan and smooth the top. Bake in a pre-heated 325 degree oven 45-55 minutes (check after 45 minutes). Remove the loaf when a toothpick inserted in the center comes out almost clean.
¾ cup chickpea (garbanzo bean) flour
1 ½ teaspoons xanthan gum
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
2 eggs
½ cup canola or safflower oil
½ cup whole, raw demerarra sugar
1/3 cup maple sugar (available at some health food stores, or order online)
½ teaspoon pure vanilla extract
1 cup grated zucchini (with skin)
1/3-1/2 cup chopped pecans or walnuts (optional)
In a medium bowl, combine brown rice flour, chickpea flour, xanthan gum, baking powder, baking soda, salt and cinnamon, and mix well. In a mixing bowl, beat the eggs until fluffy, then add the oil, sugars and vanilla. With a spatula, mix the dry ingredients into the wet ingredients. Stir in the zucchini and nuts. Pour into a well oiled 8-inch loaf pan and smooth the top. Bake in a pre-heated 325 degree oven 45-55 minutes (check after 45 minutes). Remove the loaf when a toothpick inserted in the center comes out almost clean.
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