Thursday, August 30, 2012

Making My Banana Muffins Gluten Free

Grandma's New Banana Muffins

What a great time of year for a batch of Banana Muffins.  The kids are back at school and a surprise healthy after school snack today can serve double duty as a quick breakfast in the morning.  I know the first few days back in the early school year time is always flying by in the morning, so if I can get my kids to grab a quick healthy breakfast as they are running out the door I am happy.  I find if I have a plate of these handy in the kitchen they are more apt to eat one without any fuss as they are running around saying they have no time for breakfast.  The fact  that they are made with a gluten free baking mix is just a plus making them extra healthy and able to satisfy all the eaters in my house.  What's not to love about that!


Gluten Free Banana Muffins

1/2 Cup Butter, Softened
1 Cup Sugar
1 1/2 Cups Gluten Free All-Purpose Baking Mix
2 X-Large Eggs, Room Temperature
1 Teaspoon Baking Soda
Pinch of Salt
1 Teaspoon Cinnamon
5 Small Mashed Ripe Bananas

Spray 12 muffin tins with non-stick spray
Cream butter and sugar in a large bowl; Add eggs one at a time
Add gluten free all-purpose baking mix with salt and baking soda
Add mashed bananas
Fill muffin cups with batter and sprinkle with nutmeg sugar**

Bake 350 degrees 18-20 minutes.
Cool 15 minutes on a wire rack before eating.

**Nutmeg Sugar:  1 teaspoon sugar mixed  with 1/4 teaspoon nutmeg 

For more information on gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com 

Wednesday, August 29, 2012

Gluten Free Peach Upside Down Cake

I was going through my recipe box to use some peaches I bought at the local orchard yesterday and came upon this very old recipe for a peach cake.  I then decided I wanted to make it gluten free.  I always have on hand some gluten free baking mixes in my kitchen for convenient use in my every day baking and decided to experiment with the gluten free vanilla mix I had.
I simply skinned and sliced a few peaches, mixed them in a large bowl with some lemon juice and sprinkled on a little bit of nutmeg sugar.  I lined a 9" round cake pan with some parchment paper and made this cake recipe into an "upside down" version.  The result was so moist and flavorful it was gone by bedtime and I had only an empty plate to attest to the recipe's success!



Recipe:


Spray the bottom of a 9" round cake pan with non stick spray,then line with parchment paper.

Mix and put in the bottom of the pan:
2 large peaches, skinned and sliced
1 Teaspoon fresh lemon juice
1 Teaspoon nutmeg sugar*
Mix  together:
1 Package Gluten Free Vanilla Cake Mix** and
1 Teaspoon Cinnamon

Make the vanilla cake mix according to the manufacturers directions with the cinnamon.
Pour cake mix over the peaches and bake at 350 degrees 28-30 minutes until golden brown.
Cool on a wire rack 30 minutes, then invert onto a serving plate, carefully remove parchment paper and enjoy!


*Nutmeg Sugar:
Mix 1 teaspoon sugar with 1/4 teaspoon nutmeg.

I like to keep this sugar on hand to sprinkle on lots of muffins and sweet breads before baking; it gives the tops a nice flavorful crunch.

**For information on where to buy Gluten Free Baking Mixes go to:www.glutenfreebakingmixes.com

Saturday, August 25, 2012

Luscious Gluten Free Lemon Loaf

Luscious Gluten Free Lemon Loaf

I was lucky enough to inherit my husband's Aunt Betty's recipe box holding recipes going  back to the fifties and sixties.  I know this sounds strange, there were no complaints from the other cousins, but I love the simplicity of the old ingredients. I have so many of her recipe cards hand written out on 3x5 index cards, containing just a few easy instructions that make the best baked goods.   I have been trying to incorporate more gluten free recipes for my family and since so many of my children's friends are on this special diet it has been working out great.  Today I experimented with her lemon loaf.  I substituted Wholesome Chows All-purpose Baking Mix for the flour and to give it more moisture I added some plain yogurt and the juice of the lemon that was just used for the zest in the original recipe. I think the pictures speak for themselves.  It was delicious!!!




Gluten Free Lemon Loaf

Cream Together:
6 Tablespoons Butter
1 Cup Sugar
2 Eggs

Add:
1 Teaspoon Baking Powder
Pinch of Salt
3/4 Cup Milk (I used 1%)
Zest and Juice of One Lemon
6 oz. Plain Greek Yogurt
Bake in a loaf pan 1 hour @350 degrees.

Glaze with lemon juice mixed with some powdered sugar to a consistency you like.


For more information on the All-Purpose Baking Mix visit:www.glutenfreebakingmixes.com


Wednesday, August 22, 2012

Lets Bake like Grandma Baked


Lets Bake Like Grandma Baked!

It seemed my grandmother had a special touch when it came to baking.  Before the days of special fancy ingredients she could take four old brown bananas and turn them into a moist flavorful bread,  which was perfect for an afternoon snack with a cup of tea. Today’s baking know how will never match that of mine or your grandmother’s, since It was not uncommon for our grandmothers to bake everyday.  Our lifestyle just doesn’t allow for us to have as much experience and trial and error practice as they did, so lets look at a few simple baking tips to help streamline the process.

Oven Temperature: Must be accurate, check with a inexpensive oven thermometer after pre-heating.

Ingredients: Using fresh ingredients and storing them properly is important, especially flour which will take on other flavors if stored in It’s original container. keep all baking items well sealed in an airtight container on a shelf or in the fridge for whole grain flours.

Baking  Pans: Think dark ! Dull aluminum cookie sheets, pie and cake pans absorb more heat will as a result make baked goods with crisp, nicely browned crusts.

Measuring: Use dry measuring cups for dry ingredients (flour, sugar) and liquid measuring cups for liquid ingredients (milk, oil, honey). As for eggs; extra large are my favorite. With flavorings you can experiment add more cinnamon  for example if that is a favorite of yours.

Lately I have been experimenting with a lot of gluten free ingredients especially gluten free baking mixes and I find these tips also work if you are interested in a different option.

For more information on convenient baking mixes visit:www.glutenfreebakingmixes.com


Monday, August 20, 2012

Savory Gluten Free Zucchini Muffins



Savory Gluten Free Zucchini Muffins for a Cocktail Party

Today I had a party and decided to serve my Zucchini Muffins that I have been baking for years. An old friend of my mother's gave me this recipe a long time ago.  With so many of my kids friends going gluten free for various reasons, I have been experimenting with many of my "old recipes" , turning them into new and improved gluten free recipes.  This perfect cocktail, two bite appetizer was a huge success!!  I simply substituted one cup of Wholesome Chows All Purpose Baking Mix for the cup of flour used in the original recipe.  They were moist and so flavorful no one could tell they were gluten free. I used thyme as the fresh herb but feel free to use whatever you have handy, just omit if you do not have anything fresh.  I have used rosemary, chives, sage, parsley and basil all at various times depending what I was going for at the time and what was available.  Here is this simple recipe you will make again and again:


1 cup milk, any strength
1 egg, beaten
1/2 teaspoon baking  soda
1/2 cup grated Parmesan or Romano cheese
3/4 cup diced zucchini
3/4 teaspoon salt
2 teaspoons minced fresh herb of your choice 

Spray mini muffin tins well with non stick vegetable spray.
Mix all ingredients just until combined in a large bowl. Fill mini muffin tins 3/4 full with batter.
Bake 18-20 minutes in a pre-heated 350 degree oven, until muffins are lightly browned on top.
Cool  10 minutes on wire rack before removing muffins to serve. Makes 24 mini muffins.

For information on the All-Purpose Baking Mix go to:www.glutenfreebakingmixes.com

Monday, August 13, 2012

Beautiful Summer Basil

Today I was outside watering my patio herbs and realized that sometime over the last weeks my basil had gotten huge!  I have been snipping it over the last few days to use for various recipes, and with the plentiful  sunshine it really has gone from a small four inch plant to a good sized bush. As you can see it is not necessary to have a lot of garden space to grow this simple herb.   An inexpensive patio pot that I have had for years, a bag of potting soil, a $2.49 starter plant from the garden store and I was all set.  This small investment in time and money has made me very happy.  I am using  the basil in a ton of recipes and it's amazing the flavor a few torn leaves can add to my dishes.


I have been trying to go gluten free for most of the summer and find herbs are a great flavor enhancer.   TRY:
  • Tomatoes drizzled with a balsamic reduction and basil
  • Zucchini, mozzarella and eggs scrambled with basil
  • Basil and watermelon Mojitos
  • Basil and lime butter melted over corn on the cob
So pick up some basil at a local farmers stand and then plant some in your back yard, you still have some time even in the northeast where I live.


For more information on gluten free products visit,www.glutenfreebakingmixes.com

Wednesday, August 8, 2012

The World of Gluten Free Baking Mixes

 I have discovered the convenient world of gluten free baking mixes!  Even though we do not have Celiac Disease, I wanted to make more gluten free products for my family.One thing I knew was that I did not want all the hassle of completly changing my kitchen around to accomidate all the special ingredients necessary to make this happen. I also did not want to spend a ton of money on items from the gourmet store. The gluten free baking mixes helped me achieve both goals. They  have everything I need to make a delicious baked good from my own kitchen. They are  pre-packaged and use only a few simple ingredients I always have on  hand to make. I like that I can buy them, even keep them in the pantry for 18 months, and still get amazing results each time. It is also so much easier when I  am asked to bring a baked good to a social event, enjoy  dessert at home for a special occasion or even an after school snack, to have this quick trick up my sleeve that makes everyone happy, even those who still eat gluten foods. So give them a try; like me you will wow your guests and family, save yourself money, and give everyone a healthier option.

For more information on gluten free baking mixes visit:www.glutenfreebakingmixes.com