Two more gluten-free recipes

Last week, a friend posted on Facebook that a cold shower (thanks to her children using the hot water at the same time) sapped her SuperMom superpowers. I thought of that yesterday as I took my shower right after the biggest hot-water-hog in the house: the dishwasher. Fortunately, when I finished, I was able to warm back up again, since these delicious Gluten-Free Apple Streusel Muffins were just coming out of the oven.

Gluten-Free Apple Streusel Muffins
1/4 c cornstarch
1/4 c sorghum flour
1/4 c tapioca flour
1/4 c gluten-free oats, pureed to flour in the blender
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c sugar
1 tsp Apple Pie Spice
1 medium apple, peeled, cored and grated
1 egg
1/2 c vanilla yogurt
2 Tbsp oil
1/4 c chopped walnuts
1/4 c water
Combine cornstarch, flours, xanthan gum, baking powder, baking soda, salt, sugar, and apple pie spice in large mixing bowl. Mix well. Grate apple into flour mixture and stir to coat. Add egg, yogurt, oil, nuts, and water. Mix until combined. Spoon into muffin cups lined with cupcake liners.

Topping:
2 Tbsp sugar
2 Tbsp chopped nuts
1 Tbsp sorghum flour
1/4 tsp apple pie spice
1 Tbsp butter
Combine topping ingredients and mix until crumbly. Sprinkle over tops of muffins. 

Bake at 375 degrees for 25-27 minutes. Makes 9 muffins.

I've been experimenting for weeks with recipes from the "Gluten-Free Gourmet Bakes Bread" cookbook. Most of her recipes start with a four-flour blend that contains garbanzo bean flour, which I prefer not to use in breakfast breads because I think it has an aftertaste. I have been adding unflavored gelatin and egg replacer to my breads to add some more protein. I buy the unflavored gelatin from www.bulkfoods.com.

So, after several tries, I made a gluten-free bread this week that worked out really well. With some sunflower seeds, sesame seeds and chia seeds tossed in there, along with some whole grain sorghum flour and ground gluten-free oats, it tastes like a whole-grain bread, too. When I made it with dinner the other night, Ron asked for seconds... the mark of approval! It made great French Toast, and great garlic bread... so now, this is my new favorite recipe!

New Favorite Gluten-Free Bread

1/2 c tapioca flour

1/2 c cornstarch

1/2 c sorghum flour

1/2 c gluten-free oats, blended into flour

1 1/2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin (1 envelope)

1 tsp egg replacer

1Tbsp brown sugar

1 Tbsp sunflower seeds

1tsp flaxseed

1 tsp chia seed

2 1/2 tsp yeast

2 eggs

2 Tbsp honey

2 Tbsp oil

1/2 tsp lemon juice

1 c warm water (divided)

Put yeast, brown sugar, lemon juice and honey in cup with 1/2 cup water. Let stand while you mix up the dry ingredients. Combine flours, xanthan gum, salt, gelatin, egg replacer, sunflower seeds, flax seed, chia seed and sesame seeds. Add yeast mixture, eggs, and oil. Mix until combined. Measure out another 1/2 cup water (use it to rinse the last of the yeast out of the cup) and add it to the dough. Mix for three minutes. Dough will be very soft and sticky, like a muffin batter. Spoon into a loaf pan that has been sprayed with non-stick spray. Smooth out the top with a wet spoon or wet fingers. Let rise for an hour. Bake at 375 for 45 minutes.