Gluten Free Blueberry Muffins

GF Blueberry Muffins

10 tablespoons unsalted, softened butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup of milk
½ cup of sour cream
1 tsp vanilla
½ tsp almond extract
1/3 cup of dark brown sugar
1.5 – 2 cups frozen (preferably mini) blueberries – DO NOT DEFROST

Preheat the oven to 375.

Cream the butter and white sugar. Add the eggs and blend. Add one of the flours, blend. Add sour cream, blend. Add another flour, blend. Add ½ of the milk, blend. Add final flour and remaining dry ingredients, blend. Add remaining milk, vanilla, almond extract, and brown sugar, & blend.

Stir in blueberries.

Use muffin liners (GF baking sticks…badly) and fill muffin tins ¾ full. They don’t rise a lot, so if you make them not full, you’ll have squatty muffins.

Bake for approximately 30 -35 minutes or until toothpick comes out clean.

Makes 18-24 muffins, depending on how full you fill your tins. 

Gluten Free Pumpkin Bread (Spicy and Moist)

This is good stuff people! Kind of low carb, but not really. It's spicy, but not too spicy and the texture is really good, especially for a gluten free bread. Luckily, it makes 3 loaves, so you can either freeze them or give them away...just depends on your preference!  Perfect for the holidays...it doesn't get much better than a piece of pumkin bread and a cup of coffee or tea. Plus, its actually better the 2nd and 3rd days, as the flavors all marry together!

Sorry for the lack of photos, but I made this a couple weeks ago and it was all eaten before I got around to photographing! I'll try to add a picture the next time I make it!

Gluten Free Pumpkin Bread

 1/3  c butter (melted)

1/3 c coconut oil (melted)
1 ½ c brown sugar
½ c stevia in the raw
1 can pumpkin
5 eggs
2/3 c apple juice
1/3 c sour cream
1 tsp vanilla

IMPORTANT: DRY MIX – WHISK TOGETHER PRIOR TO ADDING TO WET (if not using a food processor)

3 ¾ c LC Bake Mix

2 tsp xanthan gum

2 tsp baking soda

1 ½ tsp kosher salt

2 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

¼ tsp ginger

1 tsp pumpkin pie spice

Optional Add In: (You could sub just about anything for these…dry cranberries, raisins, walnuts, chocolate chips etc.)
1 1/2 c finely chopped pecans

Option A – Use a food processor and just go in the order described below (easiest method)

 Option B – Use a handheld blender -

Cream butter, coconut oil and sugars. Add pumpkin. Blend. Add eggs, sour cream, apple juice and vanilla. Blend. Add about a cup of dry mixture at a time. Beat after each addition. Add nuts if desired. Beat until blended.

Line bottom of 3 medium (8.5 x 4) with parchment paper (this is IMPORTANT…do NOT skip this step!). Grease sides of pans with coconut oil or butter.  Separate batter evenly into the three pans and smooth out the top with a wet spatula.

Bake at 350 for 45 minutes to an hour, or until toothpick comes out clean.

Hints: You can freeze the cooked bread as long as it is tightly wrapped in foil and placed in a ziplock freezer bag. This makes an easy, impressive breakfast when you have company…just pull it out the night before and let it defrost in the fridge.

The bread will keep longer if you refrigerate it. I personally like it better cold, but that’s just me J

Gluten Free Oatmeal Chocolate Chip Cookies

Gluten Free, Oatmeal Chocolate Chip Cookies...crisp on the outside
and chewy on the inside...perfect!

Oh my...these are good, like really good...like taste like the real thing good! This is a recipe that I knew from Gluten Free Day 1 would have to be converted. I'm thrilled that my first attempt came out so good, especially on the heels of my (followed a recipe) gingerbread cake disaster this past weekend.  There is a reason I don't follow recipes and the gingerbread cake - that will remain in the fridge until it's so hard we don't feel bad about throwing it away - is a prime example.

This recipe, however, I will forever follow to a T...one becuase I made it up and two because the cookies are freakin' delicious!

The Best Gluten Free Oatmeal Chocolate Chip Cookies, EVER...

¾ c butter (softened)
1/3 c coconut oil
1 c brown sugar
½ c white sugar
2 eggs
2 tsp vanilla

IMPORTANT: DRY MIX – WHISK TOGETHER PRIOR TO ADDING TO WET

½ c rice flour (I used white, you could use brown)
¼ c sorghum flour
¼ c tapioca flour/starch
¼ c potato starch
1 tsp xanthan gum
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
2 ½ c GF oats (I use Bob’s Red Mill) 

Add Ins: (You could sub just about anything for these…dry cranberries, raisens, walnuts, etc.)

1 bag dark chocolate chips
½ c finely chopped pecans

Cream butter, coconut oil and sugars. Add eggs and vanilla and blend. Add half of dry mixture at a time. Beat on low until blended. Add nuts and chocolate chips. Beat until blended.

Put bowl of dough in the fridge for 10-15 minutes or longer (this is important…the  dough spreads too much if you don’t!!!!) Drop rounded TBSPs onto cookie sheet lined with parchment paper and bake at 350 for 10-12 minutes. DON’T OVERCOOK! The middles will still look slightly glossy.  Leave on pan for 4-6 minutes, or just slide parchment off onto counter. If you try to move them prior to letting them set, they will crumble.  After you let them set, they are sturdy…and they look and taste like delicious, gluten-y oatmeal chocolate chip cookies of years gone by!

Hints: Use a cool cookie sheet. Because of the spreading, you don’t want them to start baking on the bottom before you get them in the oven.

You can freeze dough balls, prior to baking them, for an easy dessert on a future date. Just make the dough balls and freeze them on a parchment paper lined cookie sheet for about an hour, then transfer them into a ziplock. When you take them out, no need to defrost, just add a couple minutes to your baking time.

The dough is delicious on its own, if you don’t get weird about the raw eggs :)

For a more grown up cookie, you can sub 2 TBSP of Kahlua for the 2 tsp of vanilla. J