Wednesday, May 26, 2010

Gluten Free Recipes: Cranberry Citrus Muffins and Yummy Almond Bread

Last week we had dinner with some good friends, whose daughter is on a gluten-free, dairy-free diet. Some of you probably read my story about living with Crohn's disease, but I could really empathize with this girl. It's hard having to find alternatives to foods that you really enjoy and also making sure you are getting enough nutrition in your body because of having to avoid many foods. Here are a couple new recipes to try for those of you that are gluten intolerant and/or dairy free. I will create a new gluten-free and dairy free section on my blog and have every week or every other week new recipes that you can try. Below I have listed several resources for those of you that have Celiac Disease or are gluten intolerant. Hope this helps!

Muffin Recipe 
makes 12 muffins
1 cup dried cranberries
1/4 cup freshly squeezed orange juice
2 cups Bob's Red mill gluten free all-purpose flour
2 tsp baking powder
1/4 tsp salt
 2 TB flaxseed meal
1/2 cup (or 1 stick) soy margarine, softened
2/3 turbinado sugar, plus more for sprinkling
2 tsp orange zest, grated
1/2 cup soy milk, divided

1. Preheat oven to 350* F. Spray muffin pan with cooking spray. Bring cranberries and orange juice to a simmer over medium heat in a small saucepan. Remove from heat, let stand for 15 minutes. Drain off excess liquid and set aside. 
2. Sift together flour, baking powder, and salt into a medium bowl. Set aside. Whisk 6 TB water into flaxseed meal in a small bowl. Set aside. 
3. Cream margarine, turbinado sugar and orange zest with electric mixer for about 2 minutes or until fluffy. Beat in flaxseed mixture. Fold 1/3 of flour mixture into margarine mix. Stir in 1/4 cup soymilk. Repeat, ending with flour mixture. Fold in cranberries. 
4. Divide batter evenly among the 12 muffin cups. Sprinkle each with turbinado sugar. Bake 25-30 minutes until tops are golden brown. Cool in muffin pan set on wire rack.  

*adapted from vegeterian times magazine May/June 2010

Yummy Almond Bread Recipe

 1 1/2 cup blanched almond flour
3/4 cup arrowroot powder
1/4 cup flaxseed meal
1/2 tsp salt
1/2 tsp baking soda
 4 eggs
1 tsp agave nectar
1 tsp apple cider vinegar

1. In a medium bowl, combine flour, arrowroot, flaxseed meal, salt and baking soda. 
2.In a large bowl, combine eggs until frothy, about 3-5 minutes.  
3. Stir agave and cider vinegar into eggs. 
4. Mix dry ingredients into wet ingredients. 
5. Pour batter into a well greased loaf pan (7.5"x3.5")
6. Bake at 350* for 30-35 minutes, until toothpick inserted into center of loaf comes out clean. 
 7. Cool and serve.  

*check out for the original recipe


Gluten Free Resources

1. The most popular brand of gluten free foods is Bob's Red Mill. You can basically find any gluten free ingredients that you need from this one source. I've also heard that if you buy his stuff in bulk, it's usually cheaper. A lot of grocery stores and natural food stores will carry his products.
Bob's red mill page 
  Here's the all-purpose flour that I used in the muffins above. Amazon carries all of Bob's Red Mill products.
Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4) 

2. Pamela's Products has some great baking supplies as well. Here is her web page and also an amazon link to purchase her products. 
Pamela's Products Page
Pamela's Products Wheat-Free & Gluten-Free Bread Mix, 19-Ounce Packages (Pack of 6)
3. One of my favorite gluten-free blogs is Elana's Pantry. There are a TON of recipes, and her stuff looks super yummy. That's where I got this almonds flour bread recipe from. It was quite tasty. :)
Elanas Pantry Page

4. I haven't done much with this one, but it looks fun. It's called Gluten Free Girl and the Chef. Beautiful pictures and very well written. 
Gluten-Free Girl and the Chef Page

Honestly, these are just a few resources to get you started. There is SOOO much else out there on the internet. Just google gluten-free blogs or gluten-free recipes and you will find a PLETHERA of information (I've always wanted to use that word)!

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