Gluten Free Sweet Potato Muffins
Gluten Free Sweet Potato Muffins
When a family member was diagnosed with Celiac disease eight years ago the selection of gluten free foods was pretty limited. Happily, today going gluten free is much easier. I buy a gluten free flour at Costco that can be used in any recipe that calls for all purpose flour. Gluten free flour is available in many grocery stores, too. It seems to bake, or at least brown, a little faster so you have to keep an eye on what you use it in. It doesn’t get much easier than that. In this recipe you could also just use all purpose flour if that is what you prefer. Just increase baking time 3-5 minutes. The muffins are moist and not too sweet. They are great for breakfast, snacks or even as a dessert. They also freeze well so you can make a batch and freeze the extras for later. Wonderful for busy days when you don’t have time to make them.
Sweet Potato Muffins- Gluten Free
4 eggs, slightly beaten
3/4 c. oil
1 c. sugar
2 c. cooked sweet potatoes
1 3/4 c. gluten-free flour
1 T. cinnamon
1 t. nutmeg
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly. Makes 30-36.
Cinnamon Shortbread Cookies- Gluten Free
Cinnamon Shortbread Cookies-Gluten Free
I got a bag of gluten free flour a while ago and keep experimenting with it. Last night I made a shortbread-type cookie and was really pleased with the results. Not because these cookies are OK, but because these cookies are great. I would make them again in a minute. Super crisp and not too sweet they were also very easy to make. Gluten-free flour is getting easier to find. I got mine at Costco.
Cinnamon Shortbread Cookies- Gluten Free
1/2 c. butter, softened
1/2 c. sugar
1 t. vanilla
pinch of salt
1 c. gluten-free flour
2 t. cinnamon
extra sugar for topping the cookies
Preheat oven to 325 degrees. In mixing bowl cream together the butter and sugar until smooth. Stir in the vanilla and salt. Stir in the flour and then stir in the cinnamon. Roll dough into 1-inch balls and place on an ungreased baking sheet. Flatten the cookies out by dipping the bottom of a glass in some sugar and pressing down on the dough. To help the sugar to stick to the bottom of the glass rub a tiny bit of butter on the bottom of the glass. I used the paper the butter was wrapped in. After you dip the glass the first time the sugar will stick to it. Bake cookies for 12-15 minutes- or until golden around the edges. Cool on wire rack. Makes 30.
Bacon Apple Fritters- Gluten Free
Bacon Apple Gluten-free Fritters
One of the biggest hits at this year’s Doughnut Days were the gluten free fritters. Inspired by my friend Blayne, I decided to give gluten free baking a try. I found a gluten free flour at Costco that promised you could use it measure for measure like regular flour. The end result were bacon and apple fritters with both great flavor and texture. One thing I noticed is that they were getting brown faster than regular fritters. We lowered the heat a little to cook them. Thanks again Blayne for the advice. Topped them with a maple glaze.
Bacon Apple Gluten Free Fritters
2 c. gluten-free flour
2 T. sugar
2 T. baking powder
1/2 t. salt
1 c. milk
2 eggs, beaten
2 T. melted butter
1 c. diced apples
1 c. cooked, crumbled bacon
oil for frying- I used coconut oil
Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 350. If using regular flour heat oil to 375. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about 4 minutes in total but you need to turn them to brown evenly so 2 minute per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm or roll in powdered sugar. Makes about 32.
Maple Glaze
1 c. Powdered sugar
1/2 c. maple syrup
a little water if mixture gets too thick
Combine all ingredients and set aside until ready to use.
The gluten-free flour I found at Costco
