<<Disclaimer: Verify this information before applying it to your situation.>> MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quick and Easy Muffins (Gluten Free) Categories: Muffins, Breads, Gluten-free Yield: 8 servings 1/4 c Sugar 2 tb Shortening 2 Eggs 1 c GF flour mix (recipe -follows) or all rice flour 1/4 ts Salt 2 ts Baking powder 1/2 c Milk or nondairy liquid 1/4 ts Vanilla Quite awhile ago, someone was looking for Gluten-Free recipes. Since I have developed severe allergies to grains, it was suggested to me by somneone here on the echo that it could be the gluten content that was giving me trouble. So I decided to try the gluten-free grains. The gluten-free grains do not interchange readily in baking recipes. A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well Without Wheat by Bette Hagman at the Half Price Book Store. This book is a real gem and I hope whoever was looking for gluten-free recipes sees this msg. We have tried a couple of the recipes and they really are pretty tasty--- I hadn't eaten a bakery item in over 3 months! Here is the muffin recipe that I made on Easter morning and everyone thought they were good. In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat. Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups. Bake in preheated 350 degree oven for about 20 minutes. Makes 8 muffins. GF(Gluten-Free flour mix): 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour Source: The Gluten-Free Gourmet by Bette Hagman NOTE: I poured half the batter in the muffin tins and sprinkled a mixture of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar. Posted by Patty Smith. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Delectable Date Muffins Categories: Breads, Gluten-free Yield: 12 muffins 1 1/2 c Rice flour 1/2 c Brown rice flour 1 tb Baking powder 1/2 ts Xanthan gum 1/2 ts Baking soda 1/4 ts Salt 1 c Low-fat buttermilk 2 Eggs; OR... 1/2 c - frozen egg substitute - (thawed) OR... 4 -Egg whites 3 tb Vegetable oil 1/3 c Orange juice concentrate -- (frozen), thawed 1 tb Grated orange peel, optional 1 c Chopped pitted dates Combine rice flour, brown rice flour, baking powder, xanthan gum, baking soda and salt in large bowl. Whisk together buttermilk, eggs, oil, juice concentrate and orange peel in medium bowl; stir in dates. Make a well in center of flour mixture; pour in liquid mixture, and stir to combine. Spoon batter into lightly greased muffin cups. Use back of wet spoon to smooth muffin tops. Bake in 425 degree F. oven 18 to 20 minutes. Turn muffins onto wire rack to cool. Each muffin provides: * 182 calories * 4 g. protein * 5 g. fat * 32 g. carbohydrate * 2 g. dietary fiber * 38 mg. cholesterol * 186 mg. sodium *** Variations *** Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 1/4 cup rice bran for flours; substitute 1/3 cup maple syrup for orange juice concentrate; add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon ground cinnamon; omit orange peel and dates. Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour; omit orange juice concentrate; add 1/4 cup water, and 2 tablespoons honey; add one 8-3/4-ounce can corn kernels, drained, or 1 cup frozen corn, 1/4 teaspoon red pepper flakes; increase salt to 1/2 teaspoon; omit orange peel and dates. Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Almond Rice Muffins Categories: Breads, Easy, Gluten-free Yield: 12 muffins 2 c AM Brown Rice Flour 1 tb Non-alum baking powder 1 tb Arrowroot powder 1/4 c Honey 1 ts Almond extract 1 1/4 c Water or soymilk 2 tb AM Unrefined Vegetable Oil 1/2 c Ground almond Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gluten-Free Orange Muffins or Quick Bread Categories: Breads, Easy, Gluten-free Yield: 1 loaf 1 1/2 c AM Millet or Rice Flour 1/2 c AM Soy Flour 1 tb Non-alum baking powder 1/2 ts Sea salt (optional) 1/4 ts Orange flavor 1 c Water or orange juice 1/4 c AM Unrefined Vegetable Oil 1/4 c Rice syrup Combine all dry ingredients. Mix all liquids; add to dry ingredients. Pour into well-oiled pan. For muffins, fill cups full, bake at 375 F. 15-20 minutes. For bread, bake 35-40 minutes or until done. (Yield: 1 loaf/12 muffins) Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias MMMMM