I Cook Free » Baked Goods http://www.icookfree.com/cook Gluten, Dairy, and Egg Free For You and Your Family Fri, 27 Jan 2012 06:31:20 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Trial Run for High Protein Low-Carb Muffins http://www.icookfree.com/cook/recipes/trial-run-for-high-protein-low-carb-muffins/ http://www.icookfree.com/cook/recipes/trial-run-for-high-protein-low-carb-muffins/#comments Wed, 28 Apr 2010 05:12:49 +0000 Sarah http://www.icookfree.com/cook/?p=226 Today I gave a go at adapting a high protein, low-carb muffin for my family.  My reason for this is twofold.  My husband and I are trying to eat less breads and focus more on fruits, veggies, and proteins.  A high protein muffin would be a great treat for us.  Second, my oldest daughter is not big on the protein so the more I can sneak into her breads the better. 

Let me describe to you their flavor.  It was a nutty (flax) flavor with a hint of berry.  Delightful and refreshing.  Did I mention that they flopped!?!

I can’t post the recipe yet because it wasn’t quite what I had hoped.  Again, the flavor was magnificent but the texture not quite right.  I used banana to replace the eggs.  Apparently that was not the right substitute.  The muffins fell and were more like little gooey cookies.  I am going to go for the tofu substitution next time or maybe egg replacer.  Have I mentioned before that experimenting is key?  If one substitute doesn’t work, try another.   I hope to have this recipe up for you in the coming week.  They are too good to give up on.

In the meantime, if you are looking for a high protein muffin, check out my peanut butter muffins.  They are yummy and a great protein source as well. 

If you have any recipes for high protein muffins that work for you, please send them my way at sarah@iCookFree.com.  I’d love to give them a shot.

]]> http://www.icookfree.com/cook/recipes/trial-run-for-high-protein-low-carb-muffins/feed/ 0 Peanut Butter Protein Muffins http://www.icookfree.com/cook/recipes/peanut-butter-protein-muffins/ http://www.icookfree.com/cook/recipes/peanut-butter-protein-muffins/#comments Wed, 07 Apr 2010 03:54:43 +0000 Sarah http://www.icookfree.com/cook/?p=215 So my kids really like muffins.  I mean really like muffins, especially my youngest.  Hence you will find many muffin recipes on the site.  If you are interested in how much he likes muffins, read my post here.  Because my little man could live on muffins and carbs alone, I decided to try and make a recipe that packed a little protein punch.  They turned out great and I’d love to share them with you.

Recipe: Peanut Butter Muffins

Ingredients

  • 3/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/2 cup gluten free oats
  • 2 tsp baking powder
  • 1-1/2 tsp xanthan gum
  • 2 Tbsp flax seed, ground
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/3 cup applesauce
  • 1/2 cup silken tofu, whipped (can use 2 serving egg replacer if unable to do soy)
  • 1 cup natural peanut butter
  • 1 cup rice milk

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, blend flour, oatmeal, baking powder, flax seed, slat, and sugar.
  3. In another bowl, blend applesauce, tofu, peanut butter, and milk.   Add this mixture to dry ingredients and mix well.
  4. Spray muffin pans wiht cooking spray and fill cups 3/4 with mixture.
  5. Bake approximately 20 for regular muffins and 15 minutes for mini muffins.

Variations – Peanut Butter and Jelly Muffins

Make peanut butter and jelly muffins by putting adding jam to each muffin.  Fill each muffin cup 1/4 of the way with batter.  Add 1 tsp of jam or preserves and top with more batter.  Best if using thicker jam instead of traditional jelly.

Diet (other): High protein, Gluten free, Dairy free, Egg free

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]]> http://www.icookfree.com/cook/recipes/peanut-butter-protein-muffins/feed/ 0 English Muffins http://www.icookfree.com/cook/recipes/english-muffins/ http://www.icookfree.com/cook/recipes/english-muffins/#comments Tue, 30 Mar 2010 22:10:18 +0000 Sarah http://www.icookfree.com/cook/?p=193 So far I have not been able to find any english muffins in the stores that are gluten free.  Then I came across this recipe and fell in love.  You wouldn’t know that they are gluten free.  We stopped buying regular english muffins these are so good.  (Have you looked at the ingredient list on english muffins?  It is scary.  Even the whole wheat ones have many ingredients I can’t pronounce.)  These english muffins are full of nooks and crannies and toast up perfectly.  These cook up so fast that we use them in place of bread for sandwiches most of the time.  I hope you enjoy them are much as I do.

Recipe: English Muffins

Thanks to Annalise Roberts and her book Gluten-free Baking Classics for this amazing recipe.

Ingredients

  • White Corn Meal, optional
  • 1-1/2 cups Bread Flour Mix
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 2-1/4 tsp active dry yeast (not quick rise)
  • 3/4 cup plus 1 Tbsp water, heated to 110 degress
  • 1 tsp canola oil

Instructions

  1. Lightly grease a six bun english muffin pan (see notes for where to get one) Dust with white corn meal or rice flour. I find that the english muffins split better if I make only 5 instead of 6 from this recipe.
  2.  Mix all dry ingredients.
  3. Pour warm water and canola oil into bowl and mix until just blended.
  4. Scrape bowl and beaters. Beat on high speed for 2 minutes. Spoon dough into pan and smooth it to the edges with a butter knife. Dipping your knife in water between each muffin helps prevent sticking.
  5. Preheat oven to 375 degrees and place pans on top of oven for about 20 minutes. Muffins should double in height. Bake for about 12-15 minutes. They should be very light in color on top and slightly browned on bottom.
  6. Cool on rack for 15 minutes.
  7. To open muffins, pierce them with a fork around the edges and carefully pull apart. Then toast and put on your favorite toppings.

Quick Notes

English Muffin pans and Hamburger bun pans are the same thing.  Follow the link to purchase them onine as they are not found in your basic store.  Even most kitchen stores don’t have them.  However, they are a great addition to your gluten free baking collection.

Variations – Cinnamon Raisin English Muffins

Add 1-1/2 tsp cinnamon to dry ingredients and add 1/3 cup raisins after beating on high speed until just mixed.

Diet (other): Gluten free, Dairy free, Egg free

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]]> http://www.icookfree.com/cook/recipes/english-muffins/feed/ 0 Chocolate Chip Cookies http://www.icookfree.com/cook/recipes/chocolate-chip-cookies/ http://www.icookfree.com/cook/recipes/chocolate-chip-cookies/#comments Sun, 28 Mar 2010 22:48:07 +0000 Sarah http://www.icookfree.com/cook/?p=185
We have tried many different chocolate chip cookie recipes since we changed to a gluten free diet.  While one was acceptable, none have really been a success.  Until now!!!  We love this recipe.  The cookies have great texture and are super tasty.  The whole family loved them.

Recipe: Chocolate Chip Cookies

Ingredients

  • 2-3/4 cups brown rice flour
  • 1/2 cups plus 1 Tbsp garbanzo bean flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 cup canola oil
  • 1 cup whole cane sugar
  • 1 tsp vanilla extract
  • 3/4 cup natural peanut butter (optional, See Notes below)
  • 1 cup non-dairy milk
  • 1 cup non-dairy chocolate chips
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine flours, baking powder, baking soda, and salt. Set aside.
  3. Mix oil, sugar, vanilla, and peanut butter in a large bowl until well combined.
  4. With mixer on low speed, add flour mixture and milk alternately, a little at a time. Continue until all has been added and batter is smooth, about 3 minutes.
  5. Stir in chocolate chips and nuts.
  6. Scoop onto cookie sheet and bake until golden and slightly firm to the touch, about 15 minutes.

Quick Notes

(Special Note about Peanut Butter) I am not a huge fan of the taste of garbanzo bean flour. It makes a great substitute for regular flour because it helps to produce the same texture. That is not always easy to do. However, it has a very noticable taste to me. For that reason, I love the added peanut butter. It covers the taste of the flour yet is light enough to still taste like a chocolate chip cookie.

Diet (other): Gluten free, Dairy free, Egg free

Microformatting by hRecipe.

Adapted from Flying Apron’s Gluten Free & Vegan Baking Book.

]]> http://www.icookfree.com/cook/recipes/chocolate-chip-cookies/feed/ 0 Banana Muffins http://www.icookfree.com/cook/recipes/banana-muffins/ http://www.icookfree.com/cook/recipes/banana-muffins/#comments Fri, 26 Mar 2010 22:06:24 +0000 Sarah http://www.icookfree.com/cook/?p=181

My family loves these muffins.  They are easy to make and even easier to eat.  Even for those that eat gluten, these are tasty, especially right from the oven. 

Recipe: Banana Muffins

Ingredients

  • 2-1/2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 whole cane sugar
  • 2 Tbsp ground flaxseed (optional)
  • 2 tsp baking powder
  • 1-1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups mashed ripe bananas, about 4 (I prefer to use more rather than less)
  • 1 cup non-dairy milk (Add 2 extra Tbsp milk if using flaxseed)
  • 1/4 cup melted coconut oil
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 375 degrees and lightly oil muffin tins.
  2. In a large bowl, combine flours, sugar, xanthan gum, baking powder, baking soda, and salt.
  3. Place bananas into a bowl and mash well with fork.
  4. Add milk, melted oil and vanilla to the bananas and whisk together.
  5. Add wet ingredients to your dry ingredients and gently mix. Try not to over mix.
  6. Fold in any optional ingredients at this time. (See variations below)
  7. Spoon batter into muffin tins and bake at 375 for 20-25 minutes if standard size muffins or 15-20 for mini muffins. Cool on rack.

Variations

We make half the recipe plain and then add 1/2 cup of non-dairy chocolate chips to the rest as a special treat.

Or try adding 1 cup of chopped walnuts and 1-2 cups of blueberries for a nice twist.

Diet (other): Gluten free, Dairy free, Egg free

Microformatting by hRecipe.

Adpapted from The Whole Life Nutrition Cookbook.

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