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.

Buckwheat Pumpkin Bread

I got this recipe from my Mom.  She is such a great cook.  She is really good at taking a recipe and making it better!

Ingredients:

1 cup Buckwheat Flour
1/2 cup Teff Flour
1/2 cup Tapioca Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Sea Salt
1/4 cup Olive Oil
1/4 cup Coconut Oil
3/4 cup Raw Agave
3 eggs
1 cup Pumpkin

Directions:
Mix dry ingredients.  Add in wet ingredients and mix until combined.  Pour into 3 prepared bread bans.  Bake at 325 degrees for 25-30 minutes

Gluten-Free Pizza Crust

Adapted from Glutenfreegodess.com

In a large mixing bowl, whisk together the dry ingredients:
1 cup tapioca flour/starch
1/2 cup sorghum flour
1/4 cup teff flour
1/4 cup GF millet flour
1 1/2 teaspoons baking powder
1 teaspoons xanthan gum
1/2 teaspoon fine sea salt

Set aside.

Proof the yeast:
2/3 cup warm water (between 110 - 115ºF)
1/2 teaspoon raw agave
1 1/8 teaspoon active dry yeast
Dissolve the agave in the warm water and add the active dry yeast. Stir and let the yeast get happy and puffy.
Add the proofed yeast and water to the dry ingredients.

Mix in:
2 tablespoons olive oil
1/4 cup beaten egg whites
1/8 teaspoon light tasting rice vinegar
1/2 tablespoon molasses
2 tablespoons raw agave

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter. I like my crust thin so I use 2/3 of the dough for the pizza crust and 1/3 for cheesy bread sticks.  Place the larger portion in the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Place the smaller portion in the center of a prepared small baking sheet.  Spread it out using the same technique.

Set the two pans in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400ºF.

When the oven is hot, place the two pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven. Preheat the broiler.
Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.

Add the sauce and the additional toppings and broil briefly to melt the cheese and heat the toppings.

For the cheesy bread sticks:
Brush with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs. Sprinkle with vegan "mozzarella" cheese
Broil briefly to melt the cheese

Another pizza topping idea:
Fresh baby spinach leaves and basil Roasted eggplant slices
Sliced fresh tomatoes
Vegan "mozzarella" cheese
Italian herbs (dried oregano, marjoram, parsley, rosemary, thyme) Drizzle of extra virgin olive oil all over the top
Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.

Rolls

I got this recipe from one of my friends and I only had to make a couple of modifications.  These rolls were yummy, even Brad liked them.  Now I just need to find a recipe for some sugar free jam!

1 T. Active Yeast
½ T. Raw Agave
1 cup Warm Water
½ c. Potato Starch
½ c. Millet Flour
½ c. Sorghum Flour
¼ c. Teff Flour        
¼ c. Corn Flour
1 tsp. Salt
2 ½ tsp. Xanthan Gum
1 Egg
3 T. Olive Oil
½ tsp. Cider Vinegar
Combine yeast, sugar and water and let stand.  Mix remaining ingredients in mixer, then add yeast mixture, and beat for 2 minutes.  Drop into 12 greased muffin cups. Cover with foil and let rise until dough doubles in size, bake at 375 for 20 min.

Corn Tortillas

This is a family recipe that I modified.  I made these tortillas the other night and we had turkey tacos.  They were very tasty.  I have also made these tortillas and then used them to make enchiladas.  I love these tortillas.  I will post the enchilada recipe and the taco seasoning recipe soon!

Ingredients:
⅓ cup sorghum flour
⅔ cup corn flour
1 cup corn meal
1 tsp salt
1 Tbs olive oil
1 beaten egg
coconut milk
water

Preparation:
Mix together and add enough milk and water to make a thin batter.  I usually try to do about half milk and half water.  Drop about 1/4 cup on medium hot griddle (375).  Not too hot or they won’t spread.  Spread with the back of a spoon into a circle about 5” in diameter.  When dry in appearance, turn and cook on the other side.  The second side will not brown.

Banana Bread

I have made many versions of this banana bread, some good and some terrible!  I guess it will be a work in progress.  The batch that I made today is my favorite so far.  So here it is, try it out and let me know your thoughts.

Preheat your oven to 300 degrees F. Line bottom of two bread tins with parchment paper and spray with olive oil.

Ingredients:
¼ cup Pureed Avocado
¼ cup Olive Oil
⅔ cup Raw Agave
2 Eggs (separated)
3 Very Ripe Bananas
½ teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 ½ teaspoon Xanthan Gum
2 tablespoons Coconut Milk
½ teaspoon Lemon Juice (I used freshly squeezed)
1 cup Sorghum Flour
½ cup Tapioca Flour
¼ cup Teff Flour
¼ cup Buckwheat Flour

Preparation:
Cream together avocado, olive oil, agave, and egg yolks.  Put egg whites in a separate bowl and beat them until they are stiff.  Mix in  the bananas.  Mix in the salt, soda, baking powder, and xanthan gum.  Mix in the coconut milk and lemon juice.  Mix in the flours until smooth, about 2 minutes.  Fold in the egg whites.  Bake at for 45 minutes or until toothpick comes out clean.

Honey Oatmeal Muffins

These muffins were easy to make gluten free.  They turned out amazingly.  I thought that they tasted just like the ‘normal’ ones!

¾ cup Old Fashioned Oats
¾ cup Sorghum Flour
½ cup Oat Flour
½ cup Tapioca Flour
¼ cup Teff Flour
2 tsp Xanthan Gum
2 tsp Baking Powder
½ tsp Salt
½ tsp Ground Cinnamon
¼ tsp Baking Soda
2 eggs, slightly beaten
⅓ cup Raw Honey
¼ cup Olive Oil
1/2 cup Coconut Milk

Mix dry ingredients.  Mix wet ingredients in a separate bowl then mix with the dry ingredients.  Spoon into greased muffin pan.  Bake at 350 for 15 minutes.  Makes 12

Zucchini Bread

I think that my zucchini bread is finally ready!  I hope you like it.  I love it and my kids devour it.  We make it about once a week.  I have also used raw honey but I found that there wasn’t enough liquid in the recipe to reduce and so it would turn out soggy.  I will keep working on it though.

Preheat your oven to 350 degrees. Spray bottom of bread tins with olive oil.

Ingredients:

2 rounded cups of fresh, grated zucchini
1 ½  rounded cups sorghum flour
¼ cup teff flour
¼ cup buckwheat flour
1 cup tapioca starch (sometimes called tapioca flour)
4 teaspoons baking powder
1 teaspoon baking soda
1 ½  teaspoons xanthan gum
1 teaspoon fine sea salt
2 teaspoons cinnamon
⅔ teaspoon nutmeg
¼ teaspoon cloves
1 ⅓ cups raw agave
4 tablespoons molasses
⅔ cup olive oil or coconut oil
2 teaspoons fresh lemon or lime juice
2 tablespoons coconut milk
2 egg whites, beaten

Option:
1/3 cup chopped walnuts or pecans

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork.  Set aside.

In a large mixing bowl, whisk together the flours, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg, and cloves.

Add the agave, molasses, oil, lemon juice, and milk.  Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini and the beaten egg whites and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Add a few shedded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 45 to 50 minutes. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.
Yield: 2  9-inch loafs