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
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
1 tbsp cinnamon
1 tsp nutmeg
½ tsp ginger
2 ½ Bob’s Redmill Gluten Free All Purpose Flour
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.