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
4 Tbsp Brown Rice Flour
4 Tbsp Sugar
2 Tbsp Cocoa powder
2 Tbsp Vegetable/Canola/Peanut Oil
2 Tbsp Water
Dash of salt
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.
Crustless Spinach Quiche Cups (Gluten Free)
1 Tbsp oil
¼ c onions, chopped finely
1 clove of garlic, chopped finely
1 10 oz bag of fresh spinach
1 c finely shredded Italian cheese or Mozzarella
Salt and Pepper, to taste
Saute onion, garlic and olive oil on medium heat for about 5 minutes. Add the spinach and about ¼ cup of water. Using medium heat, cook the spinach just until wilted, about 3-4 min. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
In a bowl whisk the eggs. Add the cheese, spinach, onion, and garlic and stir well. Fill muffin tins ¾ full. Fills about 8 muffin cups. Bake at 375 for 22-23 minutes or until toothpick comes out clean. Stores for about a week in the refrigerator.
**Try substituting ingredients for peppers, mushrooms, or anything else you like on your eggs.
Sweet Potato Muffins (Gluten Free)
¾ c tapioca starch
½ c brown rice flour
½ c quinoa flour
1 ¾ tsp xantham gum
½ c lightly packed brown sugar
1 tsp baking powder
½ tsp baking soda
1 1/2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 c mashed cooked sweet potato
¾ c buttermilk
2 large eggs, lightly beaten
3 Tbsp vegetable oil
2 tsp pure vanilla extract
1. Preheat oven to 375. Grease 12 standard muffin cups.
2. Whisk together the flour, xantham gum, brown sugar, baking powder, cinnamon, baking soda, nutmeg, and salt. In another large bowl, whisk together the sweet potato, buttermilk, eggs, oil, and vanilla. Add flour mixture and mix well.
3. Divide batter evenly among cups. Bake 16-18 minutes. Let cool complete on wire rack before storing. Freezes well.
Carrot-Squash Muffins (Gluten Free)
For all you moms out there wondering how to get your kids to eat veggies. If you are wondering how to not make them gluten free, just substitute 1 1/2 c of whole wheat flour for the brown rice, tapioca, and xantham gum.
½ cup butter, softened
½ cup brown sugar
2 large bananahs, mashed
6oz baby food squash
2 carrots, grated,
¾ c tapioca starch flour
¾ c brown rice flour
1 ½ tsp xantham gum
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1. Preheat oven to 375. Grease 12 standard size muffin cups.
2. In a mixing bowl, cream the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, xantham gum, baking soda, pumpkin pie spice, and salt. Spoon the batter into the muffin cups.
3. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans 5 minutes before removing to cool completely on a wire rack. Freezes well.
Dutch Oven Bread seems to be a popular item on pinterest, so I thought I would try to figure out a gluten free version and it worked!
3 c. gluten free flour (I used 1 ½ c. brown rice flour and 1 ½ c. tapioca starch)
Heaping 3 t. xantham gum
1 ½ t. salt
Heaping ¼ t. active dry yeast (not fast acting or bread machine yeast)
2 cups warm water
1. In large mixing bowl combine flour, salt, and yeast. Stir together until well mixed. Add water and stir until a sticky dough forms and there are no dry patches. Cover with plastic wrap or an airtight lid and place in a warm place to rise 12-18 hours (mine was about 17 hours).
2. Turn risen bread out onto a floured surface and dust with more flour. Dough will be sticky so lots of flour works best. Cover with cling wrap and then a dish towel and allow to rise for another 2 hours.
3. 30 minutes before bread is finished rising, preheat oven to 475 and place cast iron dutch oven, lid and all, into oven to preheat for 30 minutes.
4. Remove dutch oven and carefully set on a heat resistant surface. Set lid aside on another heat resistant surface. Using both hands, pick up dough and shape into a ball before dropping it into the pot.
5. Place lid back on pot and return to 475 degree oven for 35-40 minutes (Internal temperature should be around 200 degrees). Then remove lid and continue baking bread for another 10-15 minutes or until outside starts to turn a golden brown.
6. Allow to cool completely on a wire rack before cutting or storing.
To Store: Make sure you allow to cool completely before storing. Do not store the bread in a plastic bag. It has a crunchy crust and if you put it in a plastic bag you lose all of that crustiness. Instead, store it uncovered until it’s ready to eat, or allow to cool completely and wrap loosely in a dish towel if you must. Once you cut into it, try to eat all you can and then slice and save whatever is left in a plastic bag or container. If you toast each slice before you eat it later it will get crunchy and crusty again.
Gluten Free Fried Rice
3 cups cooked brown rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped (can substitute with onion powder)
2 tsp minced garlic (can substitute with garlic powder
2 eggs, slightly beaten
1/4 cup Gluten Free Soy Sauce (I used San-J)
On medium high heat, heat the oil in a large skillet. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
**You could really play around with this rice too! Try adding some chicken, or peppers.
Apple Oatmeal Muffins
1 large egg + 2 egg whites
¾ cup milk
½ cup vegetable oil
½ cup Brown Rice flour
½ cup Tapioca starch
1 tsp xantham gum
1 cup gluten free quick-cooking oats
1/3 cup sugar
2 tsp gluten free baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
2 tart cooking apples cored, peeled, and chopped
Preheat oven to 400 degrees. Grease a 12 cup muffin tin. In a mixing bowl, beat the eggs. Then add the milk and oil, stirring until blended. Stir in flour, xantham gum, sugar, baking powder, salt, cinnamon, and nutmeg until moistened (do not over mix). Fold in the apples. Fill muffin tin cups ¾ of the way full. Bake for about 25 minutes or until toothpick inserted comes out clean. Freezes well.