gluten free muffins

A while back I posted the recipe for Cranberry Tangerine Muffins. Tonight I made a banana version of them. Here is the recipe, basically the same one from before, just changed up a little bit. If you are casiene and egg free, then leave out the egg and substitute soy, rice, or coconut milk for the regular milk.

Banana Muffins

¼ cup butter, melted (you can use olive oil)
1 cup buckwheat flour
½ cup brown rice flour
½ cup tapioca flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
½ tsp vanilla
1 egg, beaten
3 bananas
1 of those individual serving cups of applesauce

Melt the butter and set aside. Mash the bananas and mix with the applesauce. In a separate bowl, mix all the dry ingredients. Mix the egg, milk and vanilla together. Make a well in the center of the dry ingredients, and pour in all the liquid ingredients. Stir quickly to combine, but don’t worry about if there are lumps. Fold in the fruit mixture. Spoon into muffin pans that have been sprayed with Pam, or line with paper baking cups. Bake at 400 degrees for 28 minutes.

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One of the yahoo groups I am on is one where you can make a post telling what you have on hand, and other people can suggest recipes to make with it. One day last week someone posted that they had been given a bunch of oranges and wanted to know what she could do with them to use them up before they went bad. Someone then posted a recipe for a quick bread, where they put the whole orange, peel and all, into a food processor, chopped it up, and added it to the bread batter. MMMM, that sounded so good, except that 1. I can’t eat wheat flour, and 2. I am allergic to oranges. But, I CAN eat tangerines, and during the winter months I buy them by the bag.

So, this morning I decided to make an “Experimental Breakfast”. Here is the recipe for what I made:

¼ cup butter, melted

1 cup buckwheat flour

½ cup brown rice flour

½ cup tapioca flour

¼ cup confectioners sugar

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon (more or less) Chinese Five Spice Powder (or cinnamon, if you prefer)

2/3 cup milk

½ tsp vanilla, orange, or lemon extract

1 egg, beaten

½ cup frozen cranberries

1 whole tangerine, peel and all

Melt the butter and set aside. Put the cranberries and the tangerine in a food processor and process until the tangerine peel is well chopped (I did cut out the stem end that was black). Mix all the dry ingredients into a large bowl. Make a well in the center, and pour in all the liquid ingredients. Stir quickly to combine, but don’t worry about if there are lumps. Fold in the fruit mixture. Spoon into muffin pans that have been sprayed with Pam, or line with paper baking cups. Bake at 400 degrees for 21 minutes.

This recipe made 12 muffins for me, this may vary depending on the size of your muffin tins.

I have to say, that I was a little leary of using the whole citrus peel, but by gosh these were delicious!

I have to give credit here to the cookbook that I used as a guide for making this, after getting the idea of it from the yahoo list. It is “Allergy-Free Cookbook” by Alice Sherwood.

I checked it out from the library and I am thinking about buying one. She has some really good recipes in there and shows adaptations for every one of them for nut free, dairy free, egg free, and gluten free versions. The pictures in it will make you drool!