Gluten-Free Coffee Cake Muffins

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Sunday mornings are perfect for muffins. Throw in an afternoon walk and eat 2. Or three. Or watch a run of pseudo chick flicks on cable. It’s that kind of day.

~ Gluten-Free Coffee Cake Muffins ~

Adapted from The Cook Book

Makes 12 small or 8 large muffins

Streusel Topping:

  • 3 tbsp gluten-free flour (1/2 sorghum, 1/2 tapioca flour)
  • 3 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp Earth Balance buttery spread
  • 3 tbsp chopped pecans

Muffin Batter:

  • 1 1/2 cups gluten-free flour (1/2 sorghum, 1/2 tapioca flour )
  • 1/2 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/4 cup Earth Balance buttery spread
  • 1 egg, beaten
  • 1/2 cup plain yogurt (thinned out slightly) or soy milk

 

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For topping: In a small bowl, sir together 3 tbsp flour, sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in pecans, set aside.

For batter: in a medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Cut in butter.

In a small bowl combine egg and thinned-out plain yogurt – I used a plain lactose-free variety from Green Valley Organics. (Original recipe calls for buttermilk and plain yogurt adds an extra tang and improves texture.) Add wet ingredients to flour mixture, stir until just moistened – battery should be lumpy and slightly thicker than pancake batter. If too thick, thin out with soymilk. Take care not to over-mix.

Spoon half of batter into greased or paper-lined muffin tins. Top with half of streusel topping, add remaining half of batter, and top with rest of streusel topping. Bake in a 400 degree oven for 15 minutes; cool on rack and serve warm.

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Gluten-Free Gingerbread-Orange Scones

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So I haven’t been around here for awhile, not because I’ve stopped eating/cooking/baking but because I’ve started working. Yes, folks, there is hope for those with a Master’s degrees in the humanities.

And now that I’m working, Sundays become something rather special to me, likely because they’re the last respite before the work-week begins.

These scones are great to whip up in the morning, and they are sturdy enough to munch on during your morning commute! I made them in wedges, but next time I might try using a round drop-scones method, because these don’t rise an extraordinary amount. Orange extract is not in the original recipe, but it ended up being very tasty, especially in the glaze. I also added a dash of cloves and nutmeg.

~* Gluten-Free Gingerbread-Orange Scones *~

adapted from here

Ingredients
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold Earth Balance
  • 1/3 cup molasses
  • 1/4 cup soy milk (try using unsweetened)
  • 1 tsp orange extract
  • dash of cloves, nutmeg (if desired)
  • 1 egg, separated
  • sugar

1 In a large bowl or food-processor, combine dry ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl combine molasses, orange extract, soy milk, and the egg yolk; add into dry mixture until just moistened.

Knead dough gently on a floured surface about 8 times. Pat into a round circle and cut into wedges, or drop batter into mounds. Place on a parchment-covered or greased baking sheet. Beat egg white until frothy; brush over scones and sprinkle with sugar, if desired. 3

Bake at 400 degrees for 12-15 minutes or until golden brown. Once cooled, drizzle with icing or a glaze. Whip up a glaze by combining about a cup of powdered sugar, and a dash of soy milk, and orange extract.

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~ Happy Sunday! ~

Gluten-Free, Diner-Style Hash Browns

image photo

I have been trying to master hash browns for ever. And if you just use shredded potatoes and a bit of oil, the odds are not good; they burn, they don’t stick together, and you end up with something that looks like a pile of crispy too-thin French fries.

But finally, I’ve figured out how to make the kind of hash browns you find in a restaurant; they stick together and form a delicious patty of moist potatoes with a crisp outside. They’re a lot like a potato pancake, really. And they’re gluten-free! Plus, with the egg in the recipe, you can basically just eat the whole recipe yourself for breakfast, and call it a day. Or a morning. Whatever 🙂

Crispy, Delicious Gluten-Free Hash Browns

Ingredients:

  • 1 cup shredded potato
  • 1 egg
  • 1/8 cup tapioca starch
  • oil for cooking

In a small bowl, combine potato and tapioca starch, toss with a fork until coated. Slightly beat the egg, and then add into the mixture. Mix until combined.

Heat a small amount of vegetable oil in a skillet until right before it starts to smoke; you can use an oil spray (like Pam) but you will need to start with at least a tsp of regular oil to get the best crisp.

Add in hash browns, pat down into a circle with spatula. Cook each side for 5-6 minutes on med-high heat, but not so hot that the outside burns. For extra browning, add in a bit of butter or Earth Balance at the end.

And there you have it! Simple, tasty hash-browns that are thick, chewy, and delicious!

What’s For Breakfast? Gluten-Free Meal Bars!

If  you’re like me, you are not exactly a morning person. You relish every moment in bed, hitting the snooze alarm – you might even set your alarm early so you can hang out in bed after the alarm goes off. And you definitely don’t have time to cook anything before heading off to work, which means two things: 1. you grab something on the way out; 2. you starve.

Not being a fan of starving, I’m partial to the grabbing. And while the majority of the population can swing by some establishment to pick up a speedy meal, the gluten-free are not so lucky. (If there is a gluten-free bakery right by your house, I very much envy you.) Even a stop at the gas station is unlikely to yield success, for while you might find some wheat-free bars, oats almost always sneak their way in – and don’t get me started on the oat industry and how they contaminate an otherwise GF product. Hrmpph.

But luckily, there are a handful of decent meal-bars out there that happen to be gluten-free! Here are my top 5 favorite:

1. Think Thin Bars

Disclaimer: these have dairy – but they are so delicious I almost forgive them. But they also have 20g of protein (!) and no added sugar.  And let me tell you, the peanut-butter varieties taste just like Reece’s peanut butter cups. Yum. Best flavors are: Creamy/chunky peanut butter, white chocolate, chocolate fudge, lemon cream pie. Stay away from chocolate covered strawberries – not their best.

2. Lara Bars

These are pretty darn delicious, and have the added benefit of being made from basically dates, nuts, and dried fruit, and are thus naturally gluten and dairy-free. I myself am partial to the cherry pie and coconut pie flavors. You can also find these pretty much everywhere food is sold. They are a bit high in calories for their size, but with a piece of fruit these make a filling breakfast.

3. Oskri Bars – Assorted

I discovered Oskri chocolate and coconut bars in an airport last summer, and they are amazing – like a mounds but healthier and with no dairy or gluten. They make a large variety of different bars: sesame crisps, just coconut bars, mixed nuts, dates, the list goes on. You can find a huge selection on Amazon – I myself bought a box of the chocolate-coconut bars. Oskri’s website is also pretty awesome http://www.oskri.com/index.php.

4. Kind Fruit and Nut Bars

To my delight, these are getting much more common in stores, and they should be: under 200 calories (generally) and just darn tasty. The individual ingredients really shine in these, and they’re nice and chewy. Any variety is a safe bet.

5. Glutino Gluten-Free Breakfast Bars


Very much like a Nutri-Grain bar, but a little tastier, if you ask me. The apple is the best flavor – it reminds me of apple pie. These would be higher on the list except they aren’t super-filling.

So there you have it! And if you’re looking for a place where you can buy all these items, check out Amazon’s Gluten-Free Store. They have just about everything you could ever want and never find in the local supermarket.

Happy Tuesday, folks!

Product Review: Udi’s Gluten-free blueberry muffins

So I’ve been on a bit of a diet-thing recently, to rid my system of what I felt was an overdose of sugar. I’ve been eating fruit for dessert. Yep, fruit.

However, I have decided that the place to have fun is: Breakfast! I tried out some gluten-free bagels that were pretty darn awesome. And yesterday when I went to Whole Foods to buy coffee (which means I ended up buying a small cart worth of stuff, dang) I spotted Udi’s Cinnamon Rolls. They come with icing. Icing, people! But alas, they come in at about 330 calories. A tad high for me. So I went with the blueberry muffins instead.


And they make for a pretty good trade!

Why, you ask? More

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