I have been playing around in the kitchen recently, trying to find some healthy, gluten free foods that I can have along with giving them to the kiddos. Because let face it, I am NOT going to be cooking separately for me and the boys! What I have found disheartening about gluten free foods - most of them are not whole grains. I am very picky about whole grains. So when I started on my special diet, I bought any and everything I could find that was gluten free even though most of it is processed. But I rarely eat processed foods - thanks to my mom who fed me whole wheat bread before it was popular!
So this week, I went on a search to find some healthier alternatives and found some whole grain, gluten free flours. I thought to myself, "I should be able to figure out some recipes that incorporate whole grains yet be gluten free yet FEED my SWEET TOOTH yet be healthy also."
Exhibit A (my first success): Gluten Free Zucchini Muffins. I found a zucchini muffin recipe to use as my base, then started tweaking it until I came up with a great final result. I also made a batch of Carrot muffins with the same ingredients! They MAY BE EXTREMELY ugly to look at, but the way the boys eat them up, you don't have to look at them for very long ;-)!
The first batch I didn't use xanthan gum and the muffins came out flat and heavier (but were still yummy just kinda ugly ;-)). I had read that xanthan gum is added to gluten free foods to give them lift (what gluten is for). I tried one recipe and when they came out a little flat, I went and purchased some xanthan gum. I think adding it to the recipe did make the muffins lighter.
3/4 cup Bob’s Red Mill Organic Whole Grain Buckwheat Flour 3/4 cup Bob’s Red Mill Organic Brown Rice Flour 2 Tbsp Bob’s Red Mill Whole Ground Flaxseed Meal 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon nutmeg 1 cup Trader Joe’s Raw Cane Sugar 1/2 tsp. Xanthan Gum (I purchased 2 oz at local health food store) 1 cup finely shredded unpeeled zucchini 1/4 cup Canola oil (I used Canola because of my diet is also soy-free) 1 egg
Preheat oven to 350 degrees.
In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, sugar and nutmeg.
In another mixing bowl combine cooking oil, egg and xanthan gum; mix well. Add shredded zucchini and mix. Add flour mixture; stir just till combined.
Pour batter into a muffin cups to fill 1/2 way to top. Bake in a 350 degree oven for about 25 min. or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes and enjoy.
I made 2 batches and froze them. About 20 seconds in the microwave and perfect!