Have you figured out the theme? You got it- gluten-free!!! It might seem like an odd choice for a theme since every recipe I post is gluten-free, but this week I want to highlight a few typically gluten riddled recipes. I want to show that you can eat gluten-free, healthy and still enjoy foods that everyone else eats. There are now many gluten-free options in the stores that save time and effort. Other than a couple things, which I am too lazy to make myself, I prefer to avoid the ready made gluten-free mixes and products. I don’t always love the ingredients or amounts of certain ingredients used. I also found that a lot of the mixes taste gluten-free. Maybe I am too picky, but I don’t want my food to taste different just because it doesn’t have gluten:-) So I prefer to make my own food. I know this takes more time, but I also feel like it gives me more freedom. I get to choose what I am putting into my body. And I can make it taste the way I want it to taste.
The first step in baking your own gluten-free food is finding a gluten-free ‘flour’ that you love. I have tried a few and so far this has been my favorite. I am sure I will come up with some variations down the road so I have labeled this ‘gluten-free mix 1’. Once you have your flour you can start baking.
I have a huge weakness for muffins. I have always loved them and today’s pumpkin muffins are at the top of my list. I know some of you are thinking that muffins pretty much fall into the sweets category — and that is true for some muffins. I like to think these muffins are a good balance between healthy and treat. The recipe is another one from my Blendtec cookbook, but as always I have changed a few things:-) The recipe is actually a pumpkin bread recipe… but I like it better as muffins. I cut the oil and sugar in half as well as added in a few spices. These pumpkin beauties make for an excellent autumn treat without loading your system with oil and sugar toxins:-)
I love being able to make these in my blender. I can just throw all the ingredients in and pulse until mixed. Then blend soap and water, rinse and set out to dry. So easy! If this isn’t a viable option for you, that is totally okay. A standard kitchen mixer or hand beaters will work as well. Once the muffins are ready to go into the oven I love to sprinkle them with pumpkin pie spice so it bakes into the tops. I think it enhances the pumpkin flavor and it just looks nice:-)
Gluten-Free Mix 1
2 C brown rice
2 C oats
1 C tapioca starch/flour
- In a high-speed blender or wheat grinder process the rice on high until it has reached powder form and there are no hard pieces left.
- Repeat process with the oats. (You can buy ready made rice and oat flour, but making it yourself will save you money… it also makes me feel very accomplished;-)
- Mix your rice, oat and tapioca flours until they have all blended together. Store in an airtight container.
Pumpkin Spice Muffins (makes 12)
1/8 C olive oil
5/8 C agave
1 C pumpkin purée
1 ½ C Gluten-Fee Mix 1
1 t xanthan gum *
1 t baking soda
1 t baking powder
1 ½ t cinnamon
1 t vanilla
1/2 t salt
1/2 t ginger
1/2 t nutmeg
1/4 t ground cloves
Pumpkin pie spice
- Set the oven for 325 F and lightly oil muffin tins. Place all ingredients, in the order listed, into high-speed blender, mixer or a bowl with a hand mixer.
- If using a blender pulse 10-15 times or until batter is thoroughly mixed. If using the mixer or hand mixer beat on low until batter is ready.
- Pour batter into muffin tins. Sprinkle the top of each muffin with pumpkin pie spice. Bake for 15-20 minutes or until you can stick a toothpick into a muffin and pull it out clean.
* I have baked these with and without the xanthan gum. The texture is definitely better with it, but if you don’t have some the recipe will still turn out okay.
They smell and taste as heavenly as they look. I promise:-)