Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe

Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)

1 cup sugar

2 eggs

2 cups flour (brown rice flour works best)

1 teaspoon soda

4 large ripe bananas

1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Sweet Potato Muffins - Gluten Free, Dairy Free, Soy Free

Nana’s Muffins

Banana, Carrot, Sweet Potato, Applesauce, Pumpkin

½ cup oil (any)

½ cup brown rice syrup, honey, agave nectar, maple syrup or other natural sugar (apple or grape juice would also work, I think)

2 eggs (or equivalent egg replacer)

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1 cup mashed fruit or vegetable of your choice (banana, carrot, applesauce, sweet potato, squash, pumpkin)

1 cup chopped nuts (optional)

1 teaspoon Garam Masala, cinnamon, ginger, your choice (or omit)

2 cups flour of your choice (my preference is 1 c. brown rice, ½ c. millet, and ½ c. tapioca starch)  May be all brown rice flower.

350 degrees   20 minutes or til firm

Mexican Hotcakes

We spent 3 weeks in Puerto Penasco, Mexico in February and I wanted to try my hand at adapting our meals to the ingredients available in that small fishing village.  I found a package of masa (corn flour) with a hot cake recipe on the back.  These were so good, I made them multiple times!  

Next weekend, I will explain how to cook the plantains I used for a garnish.

Masa Harina Hot Cakes

Mexican Hot Cakes

1 cup masa (I used Maseca brand, which is commonly available in the US)

1/3 cup sugar

2 eggs

1 teaspoon baking soda

3 tablespoons oil

¾ cup water or milk substitute

Mix all ingredients.  Pour about 1/3 cup onto heated and lightly greased griddle per pancake.  Turn when bubbles begin to form on the top side.  Serve with butter, syrup and fried plantains.

This is the masa I found in the Puerto Penasco grocery store that I thought would be safe since it says 100% maiz on the package.  The package had the Hot Cake recipe on the back.  It called for milk, but I substituted with coconut milk.   

Sweet Potato Muffins - Wheat, Soy, Dairy - Free Recipe

This muffin was made with a leftover baked sweet potato, but I have adapted the same recipe to carrots, applesauce, pumpkin or banana. 

Nana’s Muffins

Banana, Carrot, Sweet Potato, Applesauce, Pumpkin

½ cup oil (any)

½ cup brown rice syrup, honey, agave nectar, maple syrup or other natural sugar (apple or grape juice would also work, I think)

½  teaspoon powdered stevia ( Sweet Leaf is my preference)

2 eggs (or equivalent egg replacer)

1 teaspoon baking soda

1 cup mashed fruit or vegetable of your choice (banana, carrot, applesauce, sweet potato, squash, pumpkin)

* I used a leftover baked sweet potato to make this batch of muffins.

1 cup chopped nuts (optional)

1 teaspoon Garam Masala, cinnamon, ginger, your choice (or omit)

2 cups flour of your choice (my preference is 1 c. brown rice, ½ c. millet, and ½ c. tapioca starch)  May be all brown rice flour.

Spoon batter into greased or paper lined muffin tins.   Makes 12 muffins.

350 degrees   20 minutes or til firm

Corn Muffins - Gluten free, Dairy free, Soy free Recipe

 There was a time when family members were unable to eat sugar in any form.  At that time, I became fairly good at developing recipes using stevia as sweetener.  I am not too crazy about the aftertaste, so I am glad to be able to use a little sugar now and then.  This recipe offers both a stevia and sugar version.

I usually make this recipe with two eggs, but it can be made with commercially available egg replacer.  If you use the egg replacer - you should add xanthan gum or the muffins will be very crumbly.

 

Wheat and Dairy Free Cornbread

1 cup brown rice or *GF flour mix                     

1 cup yellow cornmeal

¼ cup sugar (or ¼ t. dry Stevia)

4 teaspoons gluten free baking powder

¾ teaspoon salt                             

2 eggs, slightly beaten (or 2 heaping teaspoons egg replacer)

1 cup rice, soy, or nut milk          

¼ cup safflower oil

Preheat oven to 425.  Generously grease 12 muffin tins or line with paper muffin tin liners.  (I use PAM – Organic Olive Oil cooking spray).

 In a medium size bowl, combine dry ingredients.  Add eggs (or egg replacer), milk and oil.  Mix only until well blended.  Pour batter into greased muffin tin.  Bake in preheated oven 15 to 20 minutes or until a wooden pick inserted into center comes out clean and top is golden brown.  Serve warm.  Makes 8 or 9 servings.

Optional – add 1/2 teaspoon Xanthum gum for a less crumbly cornbread – especially necessary if using egg replacer)

*GF (or gluten free) flour can be made by combining 2 parts brown rice flour with 1/3 part tapioca starch and 2/3 parts potato starch.  (mix together 2 cups white rice flour, 1/3 cup tapioca and 2/3 cups potato starch flour)  This is a very nice flour for baking and substitutes very well in most any wheat flour recipe.