Gluten Free Strawberry Rhubarb Muffins

I love the sweet/tart combo of strawberries and rhubarb.  With both in season right now, it's a great time to try out these delicious muffins.  You can make them dairy free by using almond milk, like we did, or use buttermilk.

1 1/2 c. GF flour blend*
3/4 c. brown sugar
1 tsp. xanthan gum
3/4 tsp. salt
1/2 tsp. baking soda
1/8 tsp. cinnamon
2 eggs
1/2 c. oil
1/3 c. almond milk or buttermilk (I used Silk Original Almond Milk)
1 tsp. vanilla
3/4 c. rhubarb, cut into 1/4-in. pieces (1 skinny stalk = about 1/4 c.)
1/2 c. fresh strawberries, diced (about 6 small strawberries)
Cinnamon and sugar for sprinkling on top

Combine dry ingredients in a large mixing bowl.  In a separate bowl, mix together eggs, oil, milk, and vanilla. Add wet ingredients to dry ingredients, and stir just until blended.  Fold in rhubarb and strawberries.  Divide into 12 greased muffin cups.  Sprinkle with cinnamon and sugar.

Bake at 375 degrees for 20 minutes.

*Brenda's GF Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. tapioca flour/starch
1/3 c. potato starch
1/3 c. cornstarch
1 T. potato flour
1 T. sweet rice (or sticky rice) flour

For a little more fiber, you can try substituting 1/4 c. sorghum for 1/4 c. of the flour blend, or add 1 T. ground flax.

Easy, Gluten Free Cinnamon Rolls

You'll need a fork to eat these soft, moist rolls, since the texture (and taste) is reminiscent of coffee cake.  I modified a non-GF biscuit recipe that only calls for two ingredients to come up with these yummy rolls that can be thrown together in a snap.  Plus, they don't require cutting in shortening - one of my least favorite baking tasks - so they're a winner when it comes to easy/lazy baking.  The almond meal in the baking mix and almond milk provide a pleasant flavor nuance without screaming, "I taste like almonds!"

1 3/4 c. Pamela's Pancake & Baking Mix, divided
1 c. heavy whipping cream
Butter, brown sugar, and cinnamon for filling

Glaze:
1/2 c. powdered sugar
1 T. milk (I used Silk Original Almond Milk)
1/8 tsp. vanilla (or add more to taste if not using almond milk)

Combine 1 1/2 c. baking mix and 1 c. whipping cream in a bowl.  Stir together until a stiff batter forms.  Sprinkle remaining baking mix on a clean surface and knead dough 10 times, until most of the flour is incorporated and dough is easy to work with.  Shape into a 6-in. log.

Roll out dough until it is roughly the size of a piece of paper and about 1/4 in. thick.  Spread with a generous amount of softened butter (I used Land O Lakes spreadable butter with canola oil).  Sprinkle brown sugar over top and smooth until the surface is covered, leaving 1/4 in. from the edge uncovered.  Sprinkle cinnamon over top.

Carefully roll up lengthwise, pinching together any gaps in dough.  Cut into 6 rolls and place in a round baking dish.  (Place 5 in the outer circle, about 1/2 in. from the edge, and 1 in the center.)  Bake at 375 degrees for 20 minutes.

While rolls cool for a few minutes, mix together the glaze ingredients.  Drizzle glaze over top of rolls and serve warm to your husband who is clapping like a little child who's just been told he's going to Disneyland.  

Gluten Free, Dairy Free Blueberry Muffins

My aunt asked me to create some gluten free, dairy free blueberry muffins that taste like the ones from a Betty Crocker mix.  I happen to think these taste better than the boxed mix, but I'm also partial to fresh blueberries. You can substitute frozen berries (as well as wheat flour and cow's milk), but fresh blueberries are cheap right now.  So this is a great time to take advantage of the availability of fresh berries and enjoy some delicious muffins!

1 1/2 c. Brenda's GF flour blend*
1 c. sugar
1 1/2 tsp. xanthan gum (omit if using wheat flour)
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. oil
1/3 c. almond milk (I used Silk Original Almond Milk)
1/2 tsp. vanilla extract
1 1/4 c. blueberries (if using frozen, do not thaw)
White sugar sprinkles, optional

Combine first five ingredients in a mixing bowl.  In a separate bowl, combine eggs, oil, almond milk, and vanilla extract.  Add wet ingredients to dry ingredients and stir until combined.  The batter will be thick.  Fold in blueberries.

Pour mixture into greased muffin cups and sprinkle with sugar crystals for a fancy presentation, if desired.  Bake at 375 degrees for 20-22 minutes.  Let cool for 5 minutes before serving, since berries will be hot.

*Brenda's GF Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. tapioca flour/starch
1/3 c. potato starch
1/3 c. cornstarch
1 T. potato flour
1 T. sweet rice (or sticky rice) flour

For a little more fiber, you can try substituting 1/4 c. sorghum for 1/4 c. of the flour blend, or add 1 T. ground flax.

Gluten Free Applesauce Oat Muffins

For a healthy, high fiber breakfast treat, try these yummy muffins which are also dairy free.  You can make these with regular flour by substituting an equal amount of wheat flour and omitting the xanthan gum.

1 1/4 c. GF flour blend (I used 1 c. of my blend* plus 1/4 c. sorghum)
1 c. GF oats (I used Bob's Red Mill gluten free oats)
1/2 c. packed brown sugar
1 tsp. xanthan gum
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1 egg
1/2 c. unsweetened applesauce (I used a single serve cup of applesauce)
1/2 c. canola oil
1/2 c. vanilla sweetened almond milk (or other milk + a splash of vanilla)
1/2 c. dried cranberries or raisins, optional

In a large mixing bowl, combine first 8 ingredients.  Mix in egg, applesauce, oil, and almond milk.  Stir in cranberries, and divide into 12 greased muffin cups.

Bake 20 minutes at 375 degrees.

*Brenda's Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. potato starch
1/3 c. corn starch
1/3 c. tapioca starch/flour
1 T. potato flour
1 T. sweet rice flour

The last two flours are optional, but recommended for a texture that most resembles wheat flour.