Pumpkin Streusel Muffins

These muffins are perfect for this fall weather.  I made them the other night and they were a hit!
Adapted from glutenfreegoddess.blogspot.com

Ingredients:
3/4 cup sorghum flour
1/2 cup potato starch
1/2 cup almond meal
1/4 cup millet flour
1/4 cup teff flour
1/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
3/4 cup raw agave
2 tablespoons molasses
1/4 cup organic coconut oil
2 eggs, beaten
1 cup pumpkin puree
1 tablespoon vanilla
1 rounded cup chopped walnuts (I left these out)

For the streusel topping:
2 tablespoons raw agave
1/2 tablespoon molasses
2 tablespoons brown rice flour or coconut flour (I used coconut flour)
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions: Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the dry ingredients. Add in the coocnut oil and beat until crumbly. Add in the eggs, agave, molasses, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Combine the streusel topping ingredients with a fork. Sprinkle the streusel topping over the muffins.
Bake in the center of the oven till domed and firm, about 20 to 23 minutes. A wooden pick inserted into the center should emerge clean.
Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.)

Multigrain Bread

This is the best gluten free bread that I have found so far!  I love it toasted and as a sandwich.  I modified it from glutenfreeshortcuts.blogspot.com

Ingredients:


1 c. warm water
1 T. sugar
1 T. yeast
1/3 c. millet flour
1/3 c. teff flour
1/3 c. potato starch
1/2 c. sorghum flour
1/4 c. corn flour(finely ground)
2 T. chia meal
1 t. salt
2 1/2 t. xanthan gum
2 T. shortening(or butter)
1/2 t. apple cider vinegar
1 egg

In a small bowl mix warm water, sugar, yeast and let sit.  Meanwhile, in a stand mixer, combine dry ingredients. Mix.  Add shortening, vinegar, egg and mix until course crumbs.  When the yeast mixture is nice and foamy, pour into the flour mixture.  Beat for 1-2 min.  Batter will be thick and sticky.  Scoop into greased bread pan, 81/2 x 41/2, cover with foil sprayed so it doesn't stick, and let rise.  When just above the pan, place in a 375 oven and bake for 50 min.  Cover with foil part way through if you prefer a lighter crust.  Let cool and enjoy.  This will also make 12 rolls.  Just scoop into muffin tins, let rise, and bake for about 25 min.

*In the winter my house isn't very warm, so I usually heat my oven to 170, place a pan with water on the bottom rack, turn off the oven and place the bread in to rise.  The water helps the dough from drying out.  This will only take 15-30 min. to rise.  Then I remove the foil, turn the oven back on to 375 and let it bake.