Gluten Free Casein Free Corn Muffin Recipe

November 19, 2012 By

The other day the family wanted corn bread and chili. I whipped up this really delicious 100% corn bread and it was a hit. So today when the kids wanted muffins and I was out of my usual King Arthur Gluten Free Muffin Mix. I decided to try that same corn bread recipe as a corn muffin. I think they turned our delicious.

This recipe is based on the one I found at Plan to Eat, I made changes to it to make it a Gluten Free Casein Free Corn Muffin Recipe

Gluten Free Casein Free Corn Muffin Recipe

1 3/4 cup Cornmeal
2 teaspoons Baking Powder
1 teaspoon Salt
2 eggs
1 Tablespoon Honey
2 Cups of Ricemilk
2 Tablespoons Coconut Oil, melted

 

Preheat oven to 450 degrees
Line muffin tin with Unbleached Large Baking Cups
In a large Mixing Bowl mix corn meal, baking powder and salt
In another bowl or large 4 cup Measuring Cup mix eggs, honey and rice milk
Add the melted coconut oil to the dry ingredients and mix just a little to incorporate
Add the wet ingredients to the dry ingredients bowl and mix
Mix will be very wet
Pour into muffin liners
Hint – I pour everything back into large measuring cup and they use that to easily fill muffin liners
Bake for 20 to 25 minutes, checking after first 20 so you don’t over bake
Serve with alternative butter such as Earth Balance

 

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Gluten Free Pumpkin Pie from a Pie Pumpkin

November 15, 2012 By

My CSA had pie pumpkins as an available fruit, and since I have never made a gluten free pumpkin pie from a pie pumpkin, I decided to get one. It was a beautiful, small pie pumpkin and the boys could not wait for me to turn it into their favorite Thanksgiving treat – gluten free pumpkin pie. So here is my gluten free pumpkin pie recipe.I hope you enjoy.

Recipe derived from Pick Your Own

5.0 from 3 reviews
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Gluten Free Pumpkin Pie from a Pie Pumpkin
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fragrant Thanksgiving dessert
Ingredients
  • 3 cups of pumpkin puree
  • 1 can coconut milk
  • 4 eggs
  • 1½ teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup sugar
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using coconut oil, lightly grease two pie plates.
  3. Combine all ingredients in a blender and blend until completely combined.
  4. Pour into prepared pie plates (this is a crustless pie).
  5. Bake for 15 minutes at 425 degrees.
  6. Turn oven heat down to 350 and bake for an additional 45 to 60 minutes.
  7. Check for doneness by inserting knife into pie and when it comes out clean it is done.
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I am including instructions for how to roast the pie pumpkin to be used in the above recipe.

Roasting a Pie Pumpkin

1. Wash the pumpkin and cut open.

2. Clean out the pumpkin seeds and scrape clean. Keep the seeds for roasting.

3. Preheat oven to 350 degrees Fahrenheit.

4. In a large baking dish lay the pumpkin cut sides down and add 1/4 inch of water.

5. Bake pumpkin for 30 minutes to 1 hour until fork is easily inserted into the pumpkin.

6. Allow pumpkin to cool.

7. Remove pumpkin flesh and puree until smooth.

8. Use in your favorite Pumpkin Pie recipes.

 

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Gluten Free Dairy Free Hot Chocolate

October 30, 2012 By

gluten free dairy free hot chocolate

Dairy Free Hot Chocolate

With October here I am starting to think about warm sweaters, falling leaves, hay rides and creamy hot chocolate. But in our house it has to be gluten free dairy free Hot Chocolate. I think the best way to make a delicious, creamy gluten free dairy free hot chocolate is to use coconut milk and almond, which is delicious anyway and makes hot chocolate even better.

gluten free dairy free hot chocolate

Gluten Free Dairy Free Hot Chocolate Recipe

1 Can Coconut Milk

1 Tablespoon Honey

2 Tablespoons Unsweetened Cocoa Powder

1/4 teaspoon sea salt

1/2 teaspoon Organic Almond Extract

1/2 teaspoon Chocolate Extract

Method

In a Stainless Saucepan combine all ingredients over low to low/medium heat.

Stir constantly until heated and smooth.

Pass through Mesh Strainers to ensure creaminess

Serve immediately

 

 

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Gluten Free Pumpkin Spice Muffins

October 19, 2012 By

 

I sort of fell into these gluten free pumpkin spice muffins. The other day the boys got home from school and it just turned into one of those days. You know the kind I’m talking about, where everything you do seems to be wrong. That was what happened with dinner. My steak was still frozen so I needed to go to plan B, also known as Breakfast for dinner. The boys requested pancakes so I quickly grabbed our King Arthur Gluten Free Flour and whipped up my Gluten Free Pancake batter. My husband was frying up the bacon and the whole house was in a whirlwind. I poured the pancake batter and waited for it to bubble, but when I went to flip the pancakes over they wouldn’t flip. They just sort of folded in the middle, and they got all gooey. I tried another one. It did the same thing. That is when it dawned on me to look at the box. Yep, I had not picked up the Gluten Free Flour, I had picked up the King Arthur Flour Muffin Mix, Gluten Free, 16-Ounce (Pack of 3)! So I grabbed the muffin pan, added the rest of the mix and made muffins instead. These are light, beautiful muffins that the kids just love. They are a family favorite now.

Pancake Muffins

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Gluten Free Pumpkin Spice Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten Free (and dairy free) muffins inspired by pumpkin spiced pancakes
Ingredients
  • 1 Box King Arthur Gluten Free Muffin Mix
  • 1½ Cups milk of choice, rice, hemp, almond, cows
  • 3 Tbs coconu oil, melted - can substitute butter if not dairy free
  • 2 eggs
  • 1 teaspoon gluten free vanilla
  • ½ teaspoon salt
  • 2 teaspoons aluminum free baking powder
  • 2 teaspoons pumpkin pie spice
  • pecan halves
  • white chocolate chips (optional - These are NOT dairy free)
Instructions
  1. Preheat oven per Muffin Mix directions.
  2. In a large mixing container, mix the wet ingredients.
  3. Add the dry ingredients except the pecans and white chocolate chips.
  4. Line muffin pan with papers.
  5. Pour muffin mix into lined muffin pan.
  6. Top with pecan halves and white chocolate chips if using.
  7. Bake per Muffin Mix directions or until toothpick inserted into center comes out clean.
  8. Muffins may require additional cooking time.
  9. Remove from oven and allow to cool in muffin pan.
  10. Once cool, remove from pan and serve.
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