Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

The Buffin


Nancym

Recommended Posts

Nancym Enthusiast

I invented something I call a Bowl Muffin which was basically a muffin you stir up in a bowl and microwave, serve with berries or something on top. It was tasty, fun and super easy. I was on a low carb diet so I used a low carb wheat based mix.

The basic recipe for that was 1/4 cup of flour, 1/2 tsp baking powder, 1 egg, some sugar free flavoring (about 1/8-1/4 cup) (Torani and Da Vinci make some great options in many flavors). You mix it up together very well and microwave it for two minutes in the bowl.

Well, I think that very high gluten diet got me nice and sick. But I did miss my bowl muffins. I've been experimenting with various types of flour with the impossible goal of finding something that is lowish in carbohydrates, low in calories and will work in a bowl muffin. Today I had some success.

I found some defatted coconut flour (ordered it online) and bought a lot of it. It isn't all that great for baking with, you can substitute a little with it but it just doesn't have good baking properties. Also everything comes out tasting somewhat like coconut.

Then there is flax meal, however it contains a high oil content so the calories are a bit high. But it seems to help the coconut flour hold together a bit. Flax muffins have been around the low carb world for ages, but they're very high in calories because of the flax. So I can't use all flax but it does have a lot of fiber and it helps the coconut flour stick together.

So those are the two odd ingredients you'll have to search for a bit. I get flax meal at Trader Joe's but any health food store should probably carry it. Store it in the freezer as it does degrade quickly.

So the new bowl muffin is:

2 eggs

2 Tbl of coconut flour

1-2 tsp of ghee or oil (might be able to skip this)

1 Tbl of flax meal

1/2 tsp of baking powder

Some sweetener to make about 1-2 Tbl of sweetening (I use a splenda based syrup)

You can use optional extracts or lemon juice for a nice flavor.

Mix together well with a fork and microwave for 2 minutes in the bowl you mixed it in.

Next I love to put berries on top of my bowl muffin. I have access to lots of frozen, unsweetened berries of various mixtures. So I take about 1/2 cup of berries and microwave them, and dump them on top. The muffin absorbs the juices and it is delicious! I eat the bowl muffin with a fork from the bowl.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Sweetfudge Community Regular

hm, sounds interesting :) Kinda reminds me of a recipe I had for individual-sized cake. Mix a cake batter (haven't tried this since going gluten-free, but I bet there's some good mixes out there) with a box of chocolate pudding. Add a little egg to a good scoopful of the mix, and some water, then microwave it until it's done. Don't remember the exact measurements (I'll search for them), but it was so good when you just needed some cake, and didn't want to have the whole thing sitting around! Lol!

Link to comment
Share on other sites
Nancym Enthusiast

It is a very forgiving recipe. Basically you need eggs, flour, levening and some flavorings. Just get the batter to about the right consistency and don't over/undercook in the microwave. You could even drop some blueberries into the bowl. I like my new recipe because it makes a great breakfast.

Before I gave up dairy I used to sometimes put cheese in it and bacon. Made a kind of breakfast sandwich in a bowl. :)

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,460
    • Most Online (within 30 mins)
      7,748

    BrittanyH
    Newest Member
    BrittanyH
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
    • AlyO
      Thank you, Trents.  I appreciate your helpful and friendly reply. It seems more likely to be a bug.  It has been a pretty severe bought. I feel that I don’t have enough experience to know what signs my little one shows after exposure to gluten. 
    • trents
      Hannah24, be aware that if you are on a gluten free diet, you will invalidate any further testing for celiac disease (except genetics) and would need to go back to eating significant amounts of gluten for weeks or months to qualify for valid testing.
×
×
  • Create New...