Monday, May 22, 2017

Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.






This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins
  • 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
  • 1/4 Cup Butter, Melted
  • 1/2 Cup Sugar
  • 1/2 Cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 Cup White Rice Flour
  • 1/4 Cup Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 Cup Mini Chocolate Chips
  1. Prepare flax-egg (directions on side of blog.)
  2. Preheat oven to 375 degrees.
  3. Melt butter.
  4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
  5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
  6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
  7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.
Adapted from this recipe.

Enjoy!
-Bethany

Monday, May 15, 2017

Gluten Free Moist Banana Cake

Who doesn't love a moist banana cake?

Bananas have long been one of my favorite ingredients to use in baking. I love how moist and fluffy they make everything, and this cake is no exception. The flavor is there, as well, making it the perfect gluten free cake.

Make this cake for you and your family and it will be gone before long.





Gluten Free Moist Banana Cake
  • 1 Flax-egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal, directions on side of blog)
  • 2/3 Cup Brown Rice Flour
  • 1/3 Cup Cornstarch
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/4 Cup Butter, softened
  • 3/4 Cup Sugar
  • 1 teaspoon Vanilla
  • 1/4 Cup Plain Greek Yogurt
  • 1 Banana, mashed (about 1/3 Cup)
  • 1/3 Cup Milk
  1. Preheat oven to 350 degrees.
  2. Prepare flax-egg.
  3. In a medium size bowl, whisk together brown rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt.
  4. In the bowl of your mixer, combine butter and sugar. Beat until light and fluffy.
  5. Add flax-egg, vanilla, Greek yogurt and banana to the butter/sugar mixture and beat until combined.
  6. Add half of the flour, mix, then half the milk and repeat.
  7. Beat on medium for about 30 seconds.
  8. Spread batter into a greased 8 inch round cake pan and bake for 25 to 30 minutes.
  9. Remove from oven, cool, and then frost.

Enjoy!
-Bethany

Monday, May 8, 2017

Gluten Free Baked Chocolate Donuts

These chocolate donuts are gluten free, egg free, and baked, not fried! They have a delicious chocolate flavor and are extra good topped with frosting and sprinkles.

These delicious mini donuts are the perfect breakfast treat or snack for any time of the day!





Gluten Free/Egg Free Baked Chocolate Donuts
  • 1/2 Flax-Egg (directions on side of blog)
  • 3 Tablespoons Sour Cream or Applesauce
  • 2 Tablespoons Milk
  • 2 Tablespoons Oil
  • 1/4 teaspoon Vanilla Extract
  • 1/2 Cup Brown Rice Flour
  • 1/4 Cup Sugar
  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Cornstarch
  • 1/4 teaspooon Baking Soda
  • 1/4 teaspoon Xanthan Gum
  • 1/8 teaspoon Salt
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine flax-egg, sour cream, milk, oil, and vanilla. Whisk together.
  3. In a medium size bowl, add the brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, and salt. Whisk.
  4. Add the wet ingredients to the dry and mix just until combined.
  5. Grease a mini donut pan for 10 to 12 donuts. Take a bit of the batter and put it in each of the rings.
  6. Bake for 7 to 8 minutes.
  7. Cool, frost, and serve.
Adapted from this recipe.

Enjoy!
-Bethany