Sunday, January 25, 2009

Baste and a Gluten Free Day

I was trying to stitch baste instead of pin paste. I took about 2 hours, lots of needle pricks, a little blood and a little disappointment. I started to machine quilt and realized it is a pain to remove all those threads. I'll finish it though and let you know how it turns out.

I started the day with gluten free Blueberry muffins. I found the recipe here at I Am Gluten Free. They were really good, the kids ate them and didn't suspect a thing.

Blueberry Muffins
Makes 12 muffins

2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
¼ - ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla flavored almond milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping (I used the streusel topping)

Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

Streusel Topping
½ cup brown rice flour mix
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted

Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.

Brown Rice Flour Mix
2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total: 3 cups


I had baking mix from Bob's red mill that worked great.

I am still playing with my camera a trying to get those artsy pictures. I took this one on macro from across the room. Yummy! All that was left were the crumbs.

Then It was Gluten free Corn muffins! I love to bake and I love to eat. I made these for my Mom who came to visit this weekend. I used the recipe on the box of corn meal and substituted rice flour and xanthan gum for white flour. It worked really well too. Almost too bad it tastes so good, I have to eat more.



Gluten Free Clam Chowder. DH is really wonderful he made this for us for lunch. He found the recipe HERE He just added garlic to the recipe. Did I mention that my jeans are fitting a little bit snug these days?I think I am playing some psychological game with myself. I am teaching a Detox/Cleanse class on Tuesday. Then leading a group detox. I will have a lot to get rid of.