GFCF Pumpkin Mini-Muffins

1 29-oz can pumpkin puree
3 cups coconut sap sugar or natural sugar
2 carrots, pulverized in hand chopper (about 1 cup)
1 cup coconut oil, melted
1 cup raisins, soaked and drained
2/3 cup water
2 tsp vanilla extract
3 1/4 cups gluten-free flour blend
1 tsp baking soda
1 Tbsp baking powder
2 tsp cinnamon
1 tsp sea salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp xanthan gum
1/4 tsp cloves
Opt:
3 Tbsp flaked coconut
1 c raisins, soaked & drained



Preheat oven to 350 °F.  Grease muffin tins or line with silicone liners.

In a large bowl, whisk together pumpkin puree, coconut sap sugar, carrots, coconut oil, raisins, water, and vanilla extract; mix well.  Stir in optional coconut and raisins, if desired.

In a separate bowl, whisk together flour blend, baking soda, baking powder, cinnamon, sea salt, ginger, nutmeg, xanthan gum, and cloves.  Add to wet ingredients, stirring until well incorporated.

Fill prepared muffin tins with batter.

Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.

Kari’s GFCF Bread Machine Recipe

1¼ c coconut milk or other milk alternative, at room temp

2 Tbsp apple cider vinegar

3 eggs, at room temp

¼ c coconut oil

¼ c raw honey

1 Tbsp yeast

3 1/3 c Silvana’s GF Flour Blend*

2 tsp xanthan gum

1 tsp sea salt

 

Add liquid ingredients to bread machine.  Then add dry ingredients. 

Bake in a regular bread machine (you don't need the fancy one with a GF bread cycle) and about 3 hours later you have a delicious loaf of gluten / casein free bread!

Note: Always scrape the sides of the bread machine pan with a spatula a few minutes after starting the mix cycle. Gluten free bread doesn't pull itself together in a ball like regular bread dough so some of it tends to stick to the sides and it needs a little help to mix in.

*Silvana's GF Flour Blend  

6 cups white rice flour
3 cups tapioca starch
1 1/2 cups potato starch
1 tablespoon salt
2 tablespoons xanthan gum

In a large bowl, mix together and store in airtight container.

Lindsay’s GFCF Bread

1 Tbsp ground flax seeds

3 Tbsp warm water

1 1/2 c tapioca starch

1 c sorghum flour
1/2 c potato starch
3 tsp xanthan gum
1 1/2 tsp sea salt
1/4 tsp creme of tartar

3 Tbsp sucanat

2 1/4 tsp yeast
1 1/3 c warm water

3 Tbsp expeller-pressed coconut oil

2 eggs, lightly beaten

Mix the ground flax with warm water. Beat with a fork. Let sit for at least 5 minutes until it thickens.

Mix all other dry ingredients, including yeast, in mixer bowl.

Pour 1 1/3 cups warm water into a 2-cup glass measuring cup.  Stir in the coconut oil, stirring until it melts.  Add the eggs and the flax mixture; mix well.

Pour wet ingredients into the dry ingredients and mix in mixer until blended. Scrape sides to get it all mixed in.

Grease a bread loaf pan with Spectrum organic shortening. Pour dough in; cover with plastic wrap and let sit until it doubles in size -- about 40-50 minutes.

Heat oven to 375 degrees. Bake for 55-60 mins until toothpick comes out clean. Let it sit 5 mins. Then place onto wire rack to cool. Cool completely before slicing.

Strawberry Applesauce Muffins

1 c GF Rice Flour Blend
¾ c sorghum flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
½ c sucanat
1 ½ tsp Darifree powder
1/2c warm water
1/3 c expeller-pressed coconut oil
½ c strawberry applesauce
2 Tbsp warm water
1 Tbsp expeller-pressed coconut oil
1 tsp baking soda
Powdered sugar, opt.

Preheat oven to 350 degrees.

In a small bowl, mix 2 Tbsp warm water, and 1 Tbsp coconut oil. Stir until coconut oil melts, then stir in baking soda. Set aside.

In a mixing bowl, mix flour blend, sorghum flour, xanthan gum, baking powder, cinnamon, sea salt, and sucanat together.

Mix Darifree powder with warm water. Set aside.

Gently melt coconut oil over low heat. Remove from head and add mixed Darifree, applesauce, and baking soda mixture. Mix well.

Stir wet ingredients into dry ingredients.

Using a cookie scoop, fill mini-muffin cups. Bake in preheated oven for 12-14 minutes, until done. Roll in powdered sugar, if desired, for a taste similar to donut holes.

Strawberry Applesauce Muffins

1 c GF Rice Flour Blend
¾ c sorghum flour
¾ tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
½ c coconut sap sugar
1 ½ tsp Darifree powder
1/2c warm water
1/3 c expeller-pressed coconut oil
½ c strawberry applesauce
2 Tbsp warm water
1 Tbsp expeller-pressed coconut oil
1 tsp baking soda
Powdered sugar, opt.

Preheat oven to 350 degrees.

In a small bowl, mix 2 Tbsp warm water, and 1 Tbsp coconut oil.  Stir until coconut oil melts, then stir in baking soda.  Set aside.

In a mixing bowl, mix flour blend, sorghum flour, xanthan gum, baking powder, cinnamon, sea salt, and sucanat together.

Mix Darifree powder with warm water.  Set aside.

Gently melt coconut oil over low heat.  Remove from head and add mixed Darifree, applesauce, and baking soda mixture.  Mix well.

Stir wet ingredients into dry ingredients.

Using a cookie scoop, fill mini-muffin cups.  Bake in preheated oven for 12-14 minutes, until done. 

Roll in powdered sugar, if desired, for a taste similar to donut holes.

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.