An introduction to the authors... Matt is a culinary guru with a degree in the culinary arts. He has always been an amazing cook but has learned how to take it a step forward into gluten free cooking which requires even more imagination. For his real job he is a student in the Special Education field and will soon be a teacher. He is an avid triathlete and loves the outdoors. I (Jessie) am newer to cooking and I like baking the most. I am really enjoying playing around with the gluten free variations to traditional recipes and finding new yummy, non store bought treats. I am an occupational therapist in the day time and love biking, swimming and anything outside!
For those of you who have tried gluten free shopping you know how expensive prepared items can be, so we have been finding ways to make wonderful food without the high cost. Our goal is to help others who are gluten free or interested in gluten free have the benefits without all of the searching!
Welcome...
Gluten Free Cranberry Muffins
Preheat: 400 degrees
Grease or line 9-12 muffin cups
Bake for 20 minutes
Mix these ingredients together in a bowl:1.5 cups brown rice flour
1/2 c. tapioca flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
3 tsp gluten free baking powder
1/2 tsp salt
1/4c ground flax (optional)
Beat these together gently
1 large egg
3/4 almond milk (or other g-f milk)
1/4 c olive oil
1/4 c brown sugar
2 tbsp applesauce
1 tsp honey
1 cup fresh cranberries (or frozen)
Add the wet ingredients to the dry ones, then fold int he cranberries gently. (optional: Add 1/2 c nuts, 1 tsp orange zest, and/or other berries) Spoon evenly into muffin cups and bake until lightly brown on tops.
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