SCD Muffins

My friend, who is on the specific carbohydrate diet (SCD), made these for me and they are the best I've ever had! Banana, next to blueberry, has to be my favorite fruit, and these make the flavor come through great. They are not too moist or dry like some gluten free banana muffins I have tried. Yum!

Muffin-Mix Muffins

Makes 12 muffins

“These muffins taste like they are made with everything that we love to eat but know isn’t good for us – all-purpose flour, refined sugar, and saturated fat. However, their taste belies their ingredients – real fruit, wholesome honey, and cholesterol-lowering almond flour. They are loaded with fiber and ‘good fat’ to keep you going all morning.”

Ingredients:

• 2 ½ cups finely ground almond flour
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup honey
• 1 Tbsp pure vanilla extract
• 3 large eggs
• 1 cup fresh or frozen berries or chopped fruit – try berries, apple or peach chunks, or mashed banana.

1. Preheat the oven to 300 F and line a muffin tin with baking cups.
2. Mix the almond flour, baking soda, and salt in a bowl.
3. Add the honey, vanilla, and eggs to the flour mixture and whisk together until thoroughly combined and smooth.
4. Add the fruit and mix well.
5. Spoon the batter into the prepared muffin tin and bake until the muffins start to lightly brown and a knife comes out clean when inserted, about 25-30 minutes.

Source – Everyday Grain-Free Gourmet by Jodi Bager and Jenny Lass; page 53.

Gluten Free Chocolate Chip Cookies

I was so excited when I was watching one of my favorite hosts, Alton Brown, on Food Network finally address the need for gluten free baking. Here's a recipe for gluten free chocolate chip cookies. Yum!

The Chewy Gluten Free

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

14 min

Level:

Easy

Serves:

2 dozen cookies

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Printed from FoodNetwork.com on 09/25/2008

© 2008 Scripps Networks, LLC. All Rights Reserved

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Soft & Chewy Oatmeal Raisin Cookies

I got this recipe off of http://www.celiac.com/. These cookies are wonderfully chewy and taste better than any other oatmeal raisin cookie I've ever had! It is my family's new favorite too! The full article is at: http://www.celiac.com/articles/21537/1/Gluten-Free-Oats-YES-Chewy-Yummy-Oatmeal-Raisin-Cookies-Gluten-Free/Page1.html

Enjoy!

Soft & Chewy Oatmeal Raisin Cookies

• ½ cup Earth Balance Buttery Sticks or butter (I use unsalted stick butter)
  
• ½ cup granulated cane sugar
• ½ cup firmly packed brown sugar
• 1 egg + 1 egg white
• ½ teaspoon gluten-free vanilla extract
• 1 cup All Purpose Nearly Normal Gluten-Free Flour Mix (I use Bob's Red Mill Gluten Free All Purpose Baking Flour)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 ½ cups gluten-free oats* (I like Bob's Red Mill Gluten Free Whole Grain Rolled Oats)
  
• ½ cup baking raisins**

Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.

In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours.

Preheat oven to 350 F for static ovens or 325 F for convection.

Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing.

*Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them. Drain, then add to your recipe.