http://www.GlutenFreeGigi.com ~ gluten free muffins: Gigi shows you step-by-step how to make her simple, gluten free Grain Free Banana Cocoa Muffins! Gluten Free? Grain Free? Soy Free? Nut Free? Dairy Free? Enjoy a fantastic pancake breakfast together!! Get the text for Gluten Free Gigi’s gluten free Grain Free Pancakes recipe on her website:Continue reading “How-To: Grain Free, Banana, Cocoa, Gluten Free Muffins”
This one did the rounds on facebook: Favourite Recipes.
Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.
I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.Continue reading “Egg muffins”
If you have a gluten intolerance, this video that I found may be of interest to you.
It is the gluten free bread mix from lansell cottage. This is there story.
15 years of research and over 800 trial loaves and we can now make gluten free bread with a flexible wheat-like dough. http://www.lansellcottage.com.au
Anyone can easily make these breads at home with minimal equipment and just 2-3 minutes hand mix, a rise and a bake.
Soft light breads of any shape which are great for sandwiches even the day after baking were some of our aims to help solve kids lunch problems. For more photos check out http://www.flickr.com/photos/21535959…
and FGRoberts who are the Australian and New Zealand manufacturers and suppliers http://www.GlutenFreeHealth.com.au
maize starch, rice flour, soy flour,veg. fibre, dextrose, thickener E464, salt, thiamine, enzyme.
The only ingedient of concern is the E464 Hydroxypropyl methyl cellulose
Hydroxypropylmethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified. Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier. Similar as cellulose, but better soluble in water. Found in many different products. Acceptable Daily Intake: None determined. Hydroxypropylmethyl cellulose is quite soluble, and can be fermented in the large intestine. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
I suppose the question is what is considered Large concentrations. To create well formed soft and delicious bread that is not going to cause the reaction of gluten intolerence could be what we are after.
CORNMEAL-MILLET MUFFINS WITH CHEDDAR CHEESE,
70 grams millet flour
70 grams cornmeal (make sure it’s gluten-free)
140 grams whole-grain gluten-free flour mix
10 grams (2 teaspoons) psyllium husks (you can also use ground chia seeds or ground flaxseeds, or any combination)
5 grams (1 teaspoon) baking powder
3 grams (about 1/2 teaspoon) baking soda
3 grams (about 1/2 teaspoon) kosher salt
5 grams (1 teaspoon) chili powder
3 grams (1/2 teaspoon) smoked paprika
2 large eggs, at room temperature
40 grams (2 tablespoons) Dijon mustard
300 grams (1 1/4 cups) buttermilk
75 grams extra-virgin olive oil
115 grams (1 cup, packed) grated cheddar cheese
Found this on Gluten-free-girl and the chef
Preparing to bake. Heat the oven to 425°. Grease a standard-size muffin tin.
Combining the dry ingredients. Whisk together the millet flour, cornmeal, whole-grain flour mix, psyllium husks, baking powder, baking soda, salt, chili powder, and smoked paprika in a bowl. When the mixture is one color, set aside the bowl.
Combining the wet ingredients. In another bowl, whisk together the eggs, Dijon mustard, buttermilk, and olive oil.
Finishing the batter. Make a well in the center of the dry ingredients. Pour in the liquids. With a rubber spatula, stir everything until it is almost combined. Add the grated cheese and stir together until entirely combined. Make sure there is no visible flour remaining.
Using a large ice cream scoop, fill each of the muffin cups to 3/4 full.
Baking the muffins. Bake the muffins at 425° for 10 minutes. Turn down the heat to 375° and bake until the tops are lightly browned and a toothpick inserted into the middle of a muffin comes out clean, about another 10 to 15 minutes. Allow the muffins to cool in the tin for 15 minutes then remove them to a cooling rack.
Makes 12 muffins.
Found this great recipe Follow this link.
If it is wheat free and Gluten Free, whats in the mix?
1000g flour – 40% whole grain.