Monday, December 29, 2014

The Best Gluten Free Cinnamon Rolls

My early impression of homemade cinnamon rolls was that they were dry, heavy, and always a bit overdone. Needless to say, I wasn't a fan of them early on. 
But, as time passed and I grew up, I decided to try making cinnamon rolls myself. I made a batch and I instantly fell in love with this sweet treat.
When I started eating gluten free, a good cinnamon roll recipe was a must. I was lucky to find this great recipe pretty early on, and I have made it at least a dozen times since. 

The Best Gluten Free Cinnamon Rolls

  • 2 Tablespoons Butter
  • 1/4 Cup Sugar
  • 2/3 Cup of warm Milk
  • 1 Tablespoon Yeast
  • 1 Egg (or 3 Tablespoons hot Water mixed with 1 Tablespoon Flaxseed Meal)
  • 1/4 Cup Canola Oil
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Potato Starch
  • 1 Cup Corn Starch
  • 2 1/2 Teaspoons Xantham Gum
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
Brown sugar

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix together the butter and sugar. 
  3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
  4. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
  5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
  6. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
  7. Remove top layer of wrap and sprinkle brown sugar and cinnamon over dough. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
  8. Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled. Enjoy.

TIPS: Make sure that you measure the ingredients exactly right. There have been a few times when I was off, and these turned out a bit messy (but still tasty). Stir the dough long enough, too, and you should come out with the perfect cinnamon rolls.

Recipe found here and here.


Friday, December 26, 2014


Did I ever mention that I love fudge?
Oh, yeah. I think I did.
You can't blame me for saying it again, though, right? Fudge is just so... good. So good.

I love fudge so much that this year I decided to make ten different varieties of fudge, trying to outdo last year when I made nine.

From right to left: Top row: Salted Caramel, Cookie Dough, Butterscotch
Second row: Dark Chocolate, Dark chocolate with Peppermint, Snickerdoodle
Third row: Cotton Candy (made with the help of my nephew!) and M&M and Pretzel
Last row: Chocolate and Funfetti

I brought this pan of fudge out to my parents' for Christmas eve with my family, and the salted caramel fudge was the biggest hit, as it was last year, and all of the others went over good, as well. Everyone seems to love fudge, and it's just a great - and relatively easy - way to make a wide variety of yummy Christmas treats.


Thursday, December 18, 2014

Baked Chickpea Meatballs

I made these chickpea meatballs a couple of weeks ago, and they turned out great. They were so good, in fact, that I have been craving them the past few days. 

Baked Chickpea "Meatballs"

  • 2 Cups Chickpeas
  • 1/3 Cup Gluten Free Breadcrumbs
  • 1 Tablespoon Ground Flaxseed
  • 3 Tablespoons Hot Water
  • 2 Cloves Garlic, Minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Onion Powder
  • 8 cranks freshly ground black pepper (or really, however much you'd like)
  1. Heat the water and add the ground flaxseed to it. Set aside for 10 minutes.
  2. Preheat oven to 350 degrees.
  3. In a blender, pulse chickpeas until small crumbs form (almost fine).
  4. Mince the garlic.
  5. Add the chickpeas, flax-egg, garlic and the remaining ingredients to a big bowl and mix until combined.
  6. Shape into 2 Tablespoon size balls of dough and set on a cookie sheet that has been sprayed with cooking spray.
  7. Bake for 20 to 30 minutes, until slightly browned. Serve with sauce on spaghetti, and enjoy!

Adapted from this recipe.


Monday, December 15, 2014

I Love Fudge

I love fudge.

And there are so many reasons why.

One, it's one of the easiest things you can make this Christmas season.

Two, it is so versatile. The possibilities of flavors are really endless.

And last, but certainly not least, it tastes amazing.

One of the fudge recipes that I made last year and just had to make again this year, because it was so creamy and tasty and delicious, is this salted caramel fudge. It's easy to throw together and just so good. Not to mention pretty.

If you are looking for a gourmet-looking, sweet-tasting treat to make this Christmas season, I highly recommend this fudge.


Monday, December 8, 2014

Soft Gluten Free/Egg Free Sugar Cookies

There are so many good gluten free recipes out there on the internet, nowadays, and it's just a matter of finding the best ones. This sugar cookie recipe is definitely one of the good ones. The cookies are soft. So soft. And yummy. And perfect.

And they are perfect for Christmas cookies! I have made them into cut-out shapes and they turned out perfectly!

Soft Gluten Free Sugar Cookies
  • 1/2 Cup Butter, softened
  • 1 Cup Sugar
  • 2 Tablespoons Flaxseed Meal
  • 6 Tablespoons Hot Water
  • 1 1/2 Cup White Rice Flour
  • 3/4 Cup Potato Starch
  • 3/4 Cup Tapioca Starch
  • 1 1/2 teaspoon Xanthan Gum
  • 1 1/2 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  1. Mix together the hot water and flaxseed meal and set aside for about ten minutes.
  2. Whisk together all of the dry ingredients.
  3. In a large bowl beat the butter and sugar. Add the flaxseed mixture and beat again.
  4. Add the vanilla and the dry ingredients. Mix until combined.
  5. Place the cookie dough in the refrigerator for an hour or more.
  6. Preheat oven to 350 degrees.
  7. When the dough has chilled, take it out and roll it between two pieces of plastic wrap until it is somewhere between 1/2" and 1/4" thick.
  8. Cut out shapes and place on a baking sheet, baking for 8-12 minutes depending on the size of your cookies.

Original recipe found here.


Thursday, December 4, 2014

2 Ingredient Chickpea Salad

Finding a super quick, healthy snack can be challenging at times. For me a go-to item is string cheese, but you can only have so much of one thing before you get bored of it. 
I had some chickpeas in my fridge one day, waiting to be made into hummus, and I decided to give them a try as a cold salad. All I did was chop up a pickle slice and add it into a bowl along with the cold chickpeas and I was done. I had a delicious, super easy and healthy, two ingredient snack.

2 Ingredient Chickpea Salad

  • Chickpeas, cooked and cooled completely
  • Pickle 
  1. Chopped the pickle and dump it into a bowl (along with a bit of pickle juice, if desired).
  2. Add the chickpeas, stir, and enjoy!

That's it! An easy, healthy snack to add some variety to your life.

Monday, December 1, 2014

Gluten Free Inside Out Chocolate Chip Cookies

With Christmas just around the corner, those of us who eat gluten free food are in need of some good recipes to take the place of all of the yummy ones that we used to make for the holiday. On my site you will find a variety of delicious recipes that you can use for the Christmas season (or, really, anytime of the year), including these Inside Out Chocolate Chip Cookies.

Let me tell you a story.
One night at 8:30pm and I was going to make these cookies. But then I read the recipe and saw that it calls for the dough to be refrigerated for at least two hours. Needless to say that I was thoroughly disappointed.
But, I didn't let it stop me from making them the next day. And let me tell you, I am so glad that I went through with making them. These cookies are the best.
Let this be a lesson to you and don't let the amount of time that it takes discourage you from making them, but just be aware of it ahead of it ahead of time so that you mix up the dough with a few hours to spare before you need the cookies.
But, if you don't have any dough left by the time it comes to bake the cookies... well, you'll just have to start all over again. ;)

These are a great Christmas (or anytime) treat.

Inside Out Chocolate Chip Cookies

  • 1/2 Cup Butter, at room temperature
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 3 Tablespoons Hot Water
  • 1 Tablespoon Flaxseed Meal
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup plus 2 Tablespoons Cocoa Powder
  • 3/4 Cup Rice Flour
  • 1/4 Cup Potato Starch
  • 2 Tablespoons Tapioca Starch
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Xanthan Gum
  • 1/4 teaspoon Salt
  • 1 Cup White Chocolate Chips
  1. Heat water in a small bowl and add in the flaxseed meal. Set aside for 10 minutes.
  2. Meanwhile, in a medium size bowl, whisk together the cocoa powder, rice flour, starches, baking soda, xanthan gum and salt. Set aside.
  3. Beat butter for about twenty seconds. Add sugars with mixer on and beat until fluffy.
  4. Add the egg mixture and vanilla to the butter/sugar mix. Beat.
  5. Slowly add the dry mixture with the mixer running, until fully combined. 
  6. Stir in chips by hand.
  7. Refrigerate dough for two hours or more.
  8. Preheat oven to 350 degrees.
  9. Line a baking sheet with parchment paper, scoop cookies onto it, and bake for 10 to 12 minutes.
  10. Cook on the pan for 5 minutes before moving to a cooling wrap. 

Adapted from this recipe

I hope you enjoy them as much as my family and I did!

Wednesday, November 26, 2014

Recipe: Easy Gluten Free Parfait

If you are still frantically looking for a gluten free dessert to make for Thanksgiving tomorrow, I have the quick and easy solution for you.
I considered making a pie, but since I don't bake with eggs, and since gluten free pie crusts can be complicated, I couldn't make up my mind if it was worth the work. So, finally, I settled on making these super simple gluten free parfaits. I can't wait to dig into one of them tomorrow.

Easy Gluten Free Parfait
  • 1 Box Vanilla Pudding
  • Rice Chex, crushed
  • 1 teaspoon Sugar
  1. Make the pudding according to box directions.
  2. Crush as many rice Chex as you'd like to fill your cups with, and add the sugar.
  3. Spoon the crushed Chex into cups and then add the pudding, topping with whipped cream if you desire.

Happy Thanksgiving, everyone!

Sunday, November 23, 2014

Recipe: Gluten Free/Egg Free Bagels

One of the first successful gluten free recipes that I ever tried, these bagels are fairly simple to make, and they are chewy and delicious!

Gluten Free/Egg Free Bagels
  • 3 Tablespoons Water
  • 1 Tablespoon Flaxseed Meal
  • 1/3 Cup Warm Water
  • 2 Tablespoons Sugar
  • 1 teaspoon yeast
  • 2 Tablespoons Oil
  • 1/2 Cup Brown Rice Flour
  • 2/3 Cup Tapioca Starch
  • 2 Tablespoons Potato Starch
  • 1 1/4 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  1. Heat the 3 Tablespoons of water in the microwave and add to it the flaxseed meal. Let sit for 10 minutes.
  2. In another small, microwave safe bowl heat 1/3 cup water just until warmed but not too hot to kill the yeast. Add yeast and sugar and set aside for 5 minutes.
  3. Meanwhile, in the bowl of a stand mixer combine starches, rice flour, xanthan gum and salt.
  4. Go back to your liquid ingredients and add the flax-egg and the oil to the yeast mixture.
  5. Add the liquids to the dry ingredients and mix on low until combined. Turn mixer to medium and mix for 2 to 3 minutes more.
  6. Pipe or spoon batter onto a parchment lined baking sheet, using wet hands to form your bagels (I just put a circle on the sheet and then make the hole in the center with my wet fingers).
  7. Let rise for about half an hour. They will look a bit puffier, but don't expect them to double in size.
  8. Preheat oven to 350 degrees. Bake for 20 to 25 minutes. Cool, cut in half and eat or freeze for later.

Hope you're having a great Sunday, everyone!

Wednesday, November 19, 2014

Recipe: The Best Gluten Free Vanilla Cake

This is the best gluten free vanilla cake.

When I found this recipe and tried it out for the first time, I knew that my search was over. There was no reason for me to consider trying another gluten free vanilla cake recipe. Ever. 

This. Is. The. One.

This cake is light and fluffy and delicious. You won't even be able to tell that the gluten and eggs are missing.

The Best Gluten Free Vanilla Cake
  • 1 Cup Unsalted Butter, softened
  • 2 Cups Sugar
  • 4 Tablespoons Flaxseed Meal
  • 3/4 Cup Hot Water
  • 2 teaspoons Vanilla Extract
  • 1 1/2 Cup Hot Milk
  • 1 3/4 Cups White Rice Flour
  • 3/4 Cup plus 2 Tablespoons Cornstarch
  • 3/4 Cup plus 2 Tablespoons Tapioca Starch
  • 1 Tablespoon plus 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  1. Preheat oven to 350 degrees.
  2. Heat 3/4 cup water and add in the flaxseed meal. Set aside for about ten minutes.
  3. In a medium bowl whisk together all of the dry ingredients.
  4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
  5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
  6. Add in half of the dry ingredients and blend. Then add half the wet and blend again. Repeat, and then beat it all together for about two minutes.
  7. Pour batter into two 9x9 pans and bake for about 35 minutes, or until toothpick comes out clean. Cool for twenty minutes in the pan before moving to a cooling rack.

This cake is seriously the best gluten free vanilla cake out there. But don't take my word for it... make it and see for yourself!

Monday, November 17, 2014

Recipe: Easy Homemade Taquitos

I first made these a couple of months ago, as I am always on the lookout for new Mexican dishes, and they were an instant hit! 
They are super crunchy and delicious and they are a great, different way to eat your corn tortillas.

  • Tortillas
  • Cooking Spray
  • Filling (whatever filling you'd like)
What we like to use:
  • Black Beans
  • Corn
  • Red Onion, finely chopped
  • Garlic, minced
  • Cheddar Cheese, grated
  • Taco Seasoning
Make a big batch of this mix, using as much or little of each ingredient as you like, and freeze any leftovers for later (it's also amazing on polenta pizza!).
  1. Preheat the oven to 425 degrees.
  2. Place a cooling rack on top of a baking sheet (that's big enough to hold it).
  3. Wrap a moistened paper towel around a few tortillas and microwave for about 30 seconds. 
  4. Take the softened tortillas, spray one side with cooking spray, and place a couple spoonfuls of filling inside, then roll and place on the rack, securing with a toothpick or two. Repeat until all the tortillas have been used.
  5. Bake in the preheated oven for about 15 minutes, then turn to broil and let them in for one more minute.
  6. Serve with sour cream and enjoy!
Directions in how to make them is thanks to this recipe.


Sunday, November 9, 2014

Recipe: The Easiest Gluten Free Breadsticks

Do you love a good breadstick? Do you think that you have to give them up because you went gluten free?
You don't.
These breadsticks are soft and chewy and super easy and quick to throw together. I have made them countless times since finding the recipe and I am craving one just writing about them. Mmm... 
Dipped in a marinara sauce, served as a side with spaghetti... these are amazing! 

The Easiest Gluten Free Breadsticks
  • 1 1/2 teaspoon Yeast
  • 3/4 Cup Warm Water
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 1 Cup Rice Flour
  • 1/2 Cup Tapioca Starch
  • 1/2 Cup Cornstarch
  • 1 1/2 teaspoon Xanthan Gum
  1. Preheat oven to 450 degrees.
  2. Heat the water in a large, microwave safe bowl until warm but not too hot. Add in the yeast, stir, and set aside for a minute.
  3. In a medium bowl mix together rice flour, starches and xanthan gum.
  4. Into the yeast mixture add the salt and stir. Then add the sugar and stir again.
  5. Add the flour mixture to the large bowl and stir together, adding a bit more rice flour if necessary, then knead together.
  6. Shape into breadsticks (6 to 10) and place on a greased baking sheet. Bake for 10 to 12 minutes. Enjoy!
The awesome recipe is found here.


Friday, November 7, 2014

Recipe: Gluten Free Cookie Dough Truffles

I love how recipes bring back memories. Whether of family, of laughter, of a time back when you were a child... or just a peaceful moment in the kitchen a couple of years ago. Memories are made when there is baking going on in the kitchen, and for me, making these cookie dough truffles just brings me back to brainstorming ideas for a new story and snitching a bit (okay, a lot) of dough along the way.

Gluten Free Chocolate Chip Cookie Dough Truffles
  • 1/2 Cup Unsalted Butter
  • 1/2 Brown Sugar
  • 1/4 Cup Sugar
  • 2 Tablespoons Milk
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup White or Brown Rice Flour
  • 1/2 Cup Mini Chocolate Chips (I have done without the chocolate chips and they are good, too!)
  1. In a large bowl beat butter and sugars. 
  2. Add milk and vanilla extract and mix again
  3. Then add the rice flour and salt and mix.
  4. And, finally, add the chocolate chips and mix once more.
  5. Scoop teaspoonfuls and roll into balls, placing on a wax lined baking sheet. Place in the freezer for half an hour or so.
  6. Meanwhile, melt some chocolate in a bowl (about two cups should do it) and once the balls have frozen for at least half an hour dip them and put them back on the wax lined sheet.
(makes about two dozen or so, depending on how much dough you eat)
Adapted from this recipe.


Wednesday, November 5, 2014

Recipe: Polenta Pizza

To be honest, the first time that my sister made this recipe, I was a bit skeptical. I mean, pizza is pizza, right? Who wants a polenta crust. I thought that it wouldn't be any good.
But, I was wrong. Totally and completely wrong.
This stuff is amazing and just another great way to eat my favorite Mexican toppings! I love it.

Polenta Crust
  • 1 Cup Gluten Free Polenta
  • 1/2 Cup Milk
  • 2 1/2 Cups Water
  1. In a medium saucepan combine the water and milk. Bring to just about a boil and turn to medium heat. Whisk while adding the polenta in a steady stream.
  2. Turn the heat to low and whisk occasionally for about 10 to 15 minutes, until the consistency is that of oatmeal.
  3. Grease a baking sheet and spread out the polenta as thick or thin as you would like your crust to be. Chill in the fridge 30 minutes.
  4. Preheat oven to 450 degrees.
  5. Top your polenta crust (suggestions below) and bake for about 20 minutes, or until just beginning to brown around edges.

Mexican Toppings:
  • Black Beans
  • Corn
  • Red Onion
  • Chedder Cheese
  • Taco Seasoning (make sure it's gluten free) 
Mix together toppings and spread it all out over the prepared crust. You can put salsa on the crust beneath the toppings for added flavor, if desired.
Original recipe found here.

I hope you give it a try! You won't regret it, I promise. :)

Linking up to The Weekend Potluck.

Monday, November 3, 2014

Recipe: No Machine Chocolate Ice Cream

This amazing recipe comes from Gluten Free on a Shoestring. If you haven't heard of the blog, I highly recommend checking it out. There are a ton of gluten free recipes on there, and they are great!

And this one... wow. It is one of the best chocolate ice creams I have ever had.

Homemade Chocolate Ice Cream
  • 2 Cups Heavy Whipping Cream 
  • 1 Can Sweetened Condensed Milk, minus 1/4 Cup 
  • Chocolate Syrup (recipe below) 
  • 1 teaspoon Vanilla Extract 
Chocolate Syrup
  • 3/4 cup Sugar 
  • 6 Tablespoons Cocoa Powder 
  • 1/8 teaspoon Salt 
  • 1/4 Cup Water 
  • 1/2 teaspoon Vanilla Extract 
Syrup Directions
  1. In a medium size, heavy bottomed saucepan, place the sugar, cocoa powder, salt, water and vanilla extract, whisking until combined. 
  2. Cook over medium heat, stirring occasionally, until the sugar crystals are dissolved and it has just started to thicken. 
  3. Remove from heat and pour into a heatproof bowl, setting aside until cooled. 
Ice Cream Directions
  1. Beat whipping cream in the bowl of a stand mixer until soft peaks form. 
  2. Add sweetened condensed milk, vanilla and salt to the syrup and mix together. 
  3. With the beaters running, slowly pour in the syrup mixture, beating until fully incorporated. 
  4. Fold in mixing if you are using any. 
  5. Freeze (minimum of four hours), serve and enjoy!
I have tried the original recipe with brownie dough, and also tried these add-ins; cookie dough, homemade marshmallow pieces, and chocolate sandwich cookies. I'm excited to try many more in the future! This ice cream is, like, seriously the best chocolate ice cream ever.

Wednesday, October 29, 2014

Recipe: Chocolate Buttercream Frosting

To me, there is nothing better than a good frosting. Whether it's coating a cake, brownies or eaten straight from the bowl, frosting is my favorite. 

And chocolate frosting? Even better.

Especially Chocolate Buttercream Frosting.

Chocolate Buttercream Frosting
  • 1 Cup Unsalted Butter, softened
  • 3-4 Cups Powdered Sugar
  • 2-3 Tablespoons Milk
  • 1/2 Cup Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  1. Cream butter in a large bowl for about a minute or so. 
  2. Add three cups of powdered sugar and beat again until combined. 
  3. Add two or three Tablespoons of milk, cocoa powder, vanilla extract and salt and beat again, for about three minutes. Add more milk if necessary.
  4. Sample. Frost. Sample. Repeat.


Monday, October 27, 2014

Recipe: Gluten Free/Vegan Black Bean Brownies

I'm sure you've heard it all before... that nothing gluten free can taste good. That the gluten free diet means that you have to eat heavy, bad-tasting, dry, egg-y or expensive foods. Etc.
People can be very negative when they're talking about gluten free foods. And people can be very skeptical about trying them and making them.
This blog is to prove that there are good gluten free recipes and foods out there. I promise to give you only the best, just the ones that I myself love. Because, in the gluten free world, we need more positive-ity. We need one place we can count on to find good recipes, and only good recipes.

These gluten free black bean brownies were one of the first gluten free recipes that I tried and they are amazing. 
Not only are these brownies healthier than the real thing (much healthier), but they taste delicious and are surprisingly fudgy and decadent! I have made them so many times since finding the recipe, and they have turned out great each time.

Here you will find only the best gluten free recipes.

Gluten Free/Vegan Black Bean Brownies
  • 2 Tablespoons Flaxseed Meal
  • 6 Tablespoons Water
  • 3 Tablespoons Oil of choice
  • 1/2 cup white sugar or 2 Tablespoons NuStevia Simple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 3/4 - 2 Cups Black Beans (you can cook them yourself, or use a 15 oz can)
  • 3/4 Cup Cocoa Powder
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  1. In the bowl of a food processor, combine flaxmeal and water and pulse a couple of times. Let the mixture sit a few minutes. 
  2. Add all remaining ingredients and blend a few minutes, until smooth, scrapping down sides as needed.
  3. Pour into a greased muffin tin (makes 12) or a 9" pan. 
  4. Bake at 350 degrees for about 20 minutes.

Recipe found at my sister's blog, here, and the original recipe can be found here.


Saturday, October 25, 2014

Recipe: The Best Gluten Free Banana Muffins

Light and fluffy, moist, bursting with flavor... you don't know what you were missing out on until you've had one of these banana muffins. Seriously.
My sister asked if I'd still make them if we stop going gluten free. They are that good.

Whether you eat gluten free or not, I encourage you to try these. Your life (or at least, your breakfasts and snacks) will forever be changed. There muffins are just that amazing. I make them about once a week, if not more often. They go fast among me and my sisters.

The Best Gluten Free Banana Muffins
  • 1/2 cup butter, softened (or you could try shortening, as the original recipe suggests)
  • 1 cup sugar
  • 1 1/2 cup mashed, over-ripe bananas (about three bananas should do it)
  • 2 Tablespoons flaxmeal
  • 6 Tablespoons hot water
  • 1 2/3 cup brown rice flour
  • 1/3 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350 degrees, grease muffin tin (makes 12 - 14 muffins)
  2. Mash the banana with a fork. Mix the sugar in with it and set aside. 
  3. Right away, mix together the 6 Tablespoons of hot water and the 2 Tablespoons flaxmeal. Let the banana and flaxmeal mixtures sit for 10 minutes.
  4. In a mixing bowl, combine the brown rice flour, potato starch, xanthan gum, baking soda, baking powder and salt. Whisk together and set aside.
  5. In the bowl of your mixer, beat your butter for about 20 seconds, or until light and fluffy. Add first the flax mixture and beat until smooth. Scrape down the bowl.
  6. Add to your mixture half of the dry ingredients, and blend until smooth. 
  7. Add all of the banana mixture and blend again, until well incorporated. 
  8. Add the rest of the dry ingredients and blend until smooth, about 20 seconds. 
  9. Fill muffin tin with the thick batter, each about 2/3 full.
  10. Bake on the middle rack for 25 minutes, or until deep, golden brown.
Recipe found here.