Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.
½ cup granulated cane sugar
½ cup butter or Earth Balance Buttery Sticks (dairy-free & vegan) or Earth Balance Buttery Spread (dairy-free and soy-free & vegan) at room temperature
½ cup vanilla yogurt (dairy or soy, coconut or rice)
1 cup unsweetened applesauce
2 large eggs (or egg substitute (Ener-G) works great)
2 cups Jules Gluten Free All Purpose Flour*
1 teaspoon baking soda
2 teaspoons gluten-free baking powder
2 tablespoons (heaping) flax seed meal
¼ cup certified gluten-free oats
1 ½ teaspoons cinnamon
½ teaspoon. nutmeg
½ cup baking raisins
cinnamon-sugar mixture for the tops
extra oats for the tops
*(The recipe for my homemade all purpose gluten-free flour blend is in my books, Nearly Normal Cooking for Gluten-Free Eating, and The First Year: Celiac Disease and Living Gluten-Free. You may also find it on my Web site)
Preheat the oven to 350 F (static) 325 F (convection)
Oil or line muffin cups and set aside (makes approximately 15 regular sized muffins or 48 mini-muffins)
Combine the sugar and butter in a large mixing bowl, beating until fluffy. Add in the eggs or egg substitute, applesauce and yogurt, and mix well.
In a separate bowl, whisk together all the dry ingredients. Gradually add them into the wet ingredients and beat until incorporated. Stir in the raisins last.
Fill muffin cups to 2/3 full and then sprinkle cinnamon-sugar and additional oats on top.
Bake for approximately 20 minutes for mini-muffins, 25-30 minutes for regular sized muffins. Transfer to a wire rack to cool completely...Enjoy!