GFCF Pineapple Banana Muffins

GFCF Pineapple Banana Muffins

1 1/2 cups GF Rice Flour Blend*
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp RealSalt
2 large eggs, beaten
1/2 cup Sucanat
1/4 cup rice milk
1 tsp vanilla extract
1/2 cup coconut oil, melted
2/3 cup crushed pineapple, drained
2 c well-mashed ripe banana

Preheat oven to 350 degrees.

In a large bowl, whisk together Rice Flour Blend, baking powder, baking soda, xanthan gum, cinnamon, and RealSalt.

In a smaller bowl, whisk together eggs, Sucanat, rice milk, vanilla extract, and coconut oil.

Stir wet ingredients into dry ingredients, mixing just until incorporated. Gently stir in pineapple and banana.

Grease muffin tins or line with foil (not paper) liners. Fill 2/3 full.

Bake 15-20 minutes for regular-sized muffins or 10-12 minutes for mini-muffins, until toothpick inserted in center of muffin comes out clean.

Remove muffins from tins and cool on wire racks.

*Rice Flour Blend

3 cups brown rice flour (I use Lundberg Farms)
3 cups white rice flour (I buy from our local Asian or Indian grocery store)
2 cups potato starch (not flour)
1 cup tapioca starch

Mix all ingredients together with a large whisk. Store in refrigerator or freezer. Whisk or shake before using.

They Think They're Donuts!

I make pumpkin muffins, bake them in my smallest mini-muffin pans, and then dust them in powdered sugar. My kids actually think that they're donut holes! Of course, it's been awhile since they've had "real" donuts, but I'm just happy that they like these. There's no wheat, gluten, dairy, eggs, or nuts in these, which also makes me happy!

Donut Holes

3 cups Sucanat (I use Wholesome Sweeteners brand)
1 cup oil (I use Wilderness Family Naturals expeller pressed coconut oil, melted)
1 29-oz can pumpkin puree
2/3 cup water
3 1/4 cups Rice Flour Blend (recipe below)
2 tsp sea salt
3 tsp baking soda
3 tsp baking powder
1/2 tsp xanthan gum
2 tsp ground cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
Wholesome Sweeteners Organic Confectioners' Sugar

Preheat oven to 350 degrees. Prepare mini muffin pans with oil.

In a large bowl, combine Sucanat, oil, pumpkin puree, and water. Whisk until well mixed.

In a separate medium bowl, combine the flour blend, sea salt, baking soda, baking powder, xanthan gum, cinnamon, ginger, cloves, and nutmeg.

Add dry ingredients to the wet ingredients, mixing well with a wooden spoon.

Fill muffin tins with prepared batter. I use a cookie scoop.

Bake for 12-15 minutes until they test done.

Roll in confectioners' sugar.

Store in an airtight container.

Rice Flour Blend

3 cups brown rice flour
3 cups white rice flour
2 cups potato starch (not flour)
1 cup tapioca starch

Mix together with a large whisk. Store in refrigerator or freezer and use as needed. Whisk or shake before using. Use in baked goods recipes calling for a GF flour blend.

I prefer to buy my rice flours in an Asian or Indian grocery store because the texture is much finer and less gritty than the rice flours I've tried from the health food store.  I just have to be careful to read labels for possible nut cross-contamination.

I LOVE This Cookbook!

I have so many GF, GFCF, and other allergy cookbooks that I thought would work for us, but I hadn't been able to find one that dealt with all of our allergies. I was fairly good at making GFCF recipes, but when we learned about E's food allergies, and I suddenly had to take eggs out of the equation, I ended up with all sorts of inedible flops! I was looking for a cookbook that could help.

I was in a health food store a couple of months ago and saw a flier for this book:

The Super Allergy Girl Gluten-Free, Casein-Free, Nut-Free Allergy & Celiac Cookbook by Lisa A. Lundy.

Finally, I've found a cookbook that we can use. I was thrilled to once again be able to make brownies, muffins, chocolate chip cookies, and birthday cakes that everyone could eat! We've made rolls, snack mixes, and main dishes, too, and all of the recipes have been great.

There are some sample recipes on The Super Allergy Girl website, and I'd encourage anyone dealing with multiple food allergies to try some of them. I had some questions, so I emailed Lisa, and she responded promptly with the information I needed. She was very nice and helpful, and I highly recommend her cookbook.

Monkey Munch, Our Style

Monkey Munch is GracieGirl's favorite special treat! We can't eat the regular stuff, so here's our allergy-safe version:

1 bag Enjoy Life brand chocolate chips
1/4 cup Sunbutter
1/4 cup Earth Balance, soy free
1 tsp vanilla extract (homemade)
1 12.8-oz box Rice Crunch-Ems
Glutino Pretzels, opt (can no longer use because of E's sesame allergy)
2 cups Wholesome Sweeteners organic confectioners' sugar

Melt chocolate chips, Sunbutter, Earth Balance, and vanilla extract in a large pot over low heat. Stir until chips melt. Remove from heat; stir in cereal and pretzels, if using. Let cool.

Place confectioners' sugar in a large bowl. Add cereal mixture and mix gently.

We store it in the freezer because otherwise, certain little people tend to take it without asking. Check out the guilty look below. I don't know how I figured out that she'd been eating it! :)