As I was baking up some pumpkin muffins for the kids today I was realizing how my baking has changed over this past year. I used to be into mixing various types of gluten free flours to see what the results would be. I soon realized that that was intimidating to my BFF and others who were new to this style of baking. When you are first starting out cooking and baking this way, you need the recipes to be simple and the ingredients easy for you to find. There are a lot of gluten free all purpose flours on the market today. I really like Bob's Redmill All Purpose Gluten Free Flour mix and you can find it just about everywhere these days. I get it at QFC, Albertsons, PCC, and Whole Foods. I recently ordered a case of it from Amazon.com. I also use flax meal, which is fantastic for you, and rarely use xanthan gum and Energ Egg Replacer. Flax meal and fruit or veggie puree can replace an egg and hold your baked goods together. These pumpkin muffins are a great example. I wanted to make a simpler version of my pumpkin muffin recipe from last year.
Pumpkin Muffins: gluten free and vegan
By Kendra Hubbell
Ingredients:
1/4 cup canola oil (or other favorite oil)
4 tbsp flax meal mixed with 6 tbsp warm-hot water
15 oz pureed pumpkin
1 ¼ cup organic sugar
2/3 cup coconut milk (or apple juice)
1 tbsp baking powder
2 tsp baking soda
1tsp salt
1 tbsp cinnamon
1 tsp nutmeg
½ tsp ginger
2 ½ Bob’s Redmill Gluten Free All Purpose Flour
Directions:
Add wet ingredients in Vitamix, (or blender or mixer of your choice) followed by the dry ingredients and blend well.
If you don’t have a mixer, you can mix the wet ingredients in a bowl with a whisk. Add all dry ingredients in another bowl and stir to combine. Then combine the wet with the dry and mix well.
Put ¼ cup of the batter into muffin tins that have been sprayed with your favorite gluten free vegan cooking spray or muffin and cupcake papers.
Bake in a 350 degree oven for 12 – 15 minutes or until an inserted toothpick comes out clean.
Enjoy!
Just made these and they are AMAZING! I used almond milk instead of coconut or apple juice and subbed half sugar with brown sugar. My one year old couldn't get enough of it! Thank you!
ReplyDeleteMommybax,
ReplyDeleteI'm so glad you like them! My kids go crazy for these too. I love almond milk also! I use mostly almond and coconut. Good idea to sub half brown sugar. If you are ever out of brown sugar, you can always add a tsp or so of molasses or maple syrup to get that extra richness.
Camelia,
ReplyDeleteThanks you so much for your kind words. I'm so happy to hear that you like my blog. I'm happy to add it to Petitchef.
Sincerely,
Kendra :-)
I can't even tell you how grateful I am for your blog! I happened to stumble onto it today, and after reading your story, I was in tears. My son has all the same allergies and it has been a frustrating process. He's 1 1/2 now, and he knows when others are eating different things. I definitely don't want him to feel left out. So thank you! I will be visiting often!
ReplyDeleteWelcome Christina! I'm so glad to be of help. It's gotten easier in some ways with my son being old enough to realize that he feels better not eating certain foods. Thanks for taking the time to leave a comment! I'll be posting more frequently soon. I have been slow to post since my daughter recently was diagnosed with Type 1 (Juvenile Diabetes). We are slowly but surely getting things figured out. You can expect me to include nutritional information in the future, especially carb counts because that's how we figure out insulin dosage. Best to you and your family!
ReplyDeleteI'm so sorry to hear that! She is lucky to have a mom so devoted to her health. Good luck to you and your family!
ReplyDeleteI just wanted to say thank you for putting out these recipes and for sharing your story. My son is allergic to soy, wheat, corn, sesame, peanuts and tree nuts, cannot have gluten, eggs, has a sensitivity to milk and is now having a cross-reactivity to potato, oats, hemp and we are trying to keep him able to eat rice. It has been very difficult. It just got harder with this cross reactivity situation where his body is thinking that other foods are gluten. Soon we have to go on a 3 week strict diet that takes out sugar and rice. I am going to try and make these muffins tonight. He needs a little baked good boost with this new news of his diet. I am encouraged to know that I am not the only one in this battle and appreciate your recipes. Thanks for taking the time to share. Finding good recipes is half the battle. Blessings, T
ReplyDeleteThank you for this awesome and delicious recipe!! My 16 month old has some sensitivity to dairy, eggs, and banana. I was happy to come across something that I noted he could enjoy. Your recipe came out so moist and yummy--he kept asking for more! I made this in a square pan and baked it for about 30 min. Thanks again!
ReplyDeleteStill the best recipe ever – have made this dozens of times, always excellent!
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ReplyDeleteAny idea how many eggs I would add in place of the flax?
ReplyDelete