Gluten Free Strawberry Muffins

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If you haven’t noticed yet, I have an obsession with muffins. I bake them every week for breakfast. I just discovered the awesome flour combination of quinoa, teff, and brown rice. It gives a hearty whole grain flavor and packs on the nutrients to the muffins!

Strawberry Muffins, Gluten Free

Ingredients
¼ cup oil
½ cup milk
1 egg
½ tsp salt
2 tsp baking powder
1/3 cup sugar
2/3 cup quinoa flour
2/3 cup teff flour
1/3 cup brown rice flour
1 ½ tsp xantham gum
1 cup chopped strawberries

Directions
Combine oil, milk, and egg. Beat lightly. In a separate large bowl, mix flours, xantham gum, salt, baking powder, and sugar. Add the liquid mixture and mix thoroughly. Stir in chopped strawberries. Fill greased muffin cups 2/3 full. Bake at 375 for 20-25 minutes.

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Gluten Free Brownie for One (Mug Brownie)

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These mug recipes seem to be all over the internet right now, so I thought I would figure out the gluten-free version.

Gluten Free Brownie for One

Ingredients

4 Tbsp Brown Rice Flour
4 Tbsp Sugar
2 Tbsp Cocoa powder
2 Tbsp Vegetable/Canola/Peanut Oil
2 Tbsp Water
Dash of salt

Directions

In a large coffee mug, combine all ingredients well.  Microwave for 45-60 seconds, depending on how gooey you like your brownies.

*Note: This is more of a fudgey type consistency brownie.  If you want more of a chocolate flavor add more cocoa and less sugar.