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delawaregirl

Muffins & Sweet Breads

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Needing tried and true recipes for either muffins or sweet breads that my mom can take with her on a trip. She will be gone 4 days so am also looking for something that will keep well. Were she is staying is offering a continental breakfast so I am looking for something that she can eat along with fruit. She does not like cereal.

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Gluten Free Pantry has a muffin mix that is unbelievable with blueberries! It keeps well in the refrigerator, I'm not sure about how it would keep room temperature.

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I like The Gluten Free Pantry Muffin Mix, too--it's also good with chocolate chips.

My favorite gluten-free banana bread is from the recipe on the back of the Ener-g Pure Rice Flour box. I just made a loaf yesterday. It's fantastic--better than the one I used to make with wheat flour.....

I can't tolerate soy, so I subsitiute potato starch for the Soyquick it calls for. It's also dairy free.

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We liked the GFP muffin mix but it did not keep well for us - by 3rd morning, they were pretty hard. My homemade banana muffins (with choc chips, of course :P ) did much better. I'm sure the banana helps keep it soft and moist. I think a lot of the boxed mixes have an option for turning them into a banana muffin, so you may want to go that route to help it stay soft longer.

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I've had great luck using the muffin mix on the Fearn's rice baking mix. They also have a bread recipe. I haven't tried that, but I'm sure it would work. I've done many variations. My latest I chopped up fresh strawberries. I've also used maple syrup, cinnamon and pecans. Sometimes I used dry cranberries or frozen blueberries. I've also used applesauce and pecans. They do keep well in a ziploc bag.

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I use my old recipes and substitute a flour blend and add 1 tsp of xantham gum for each cup of flour.

As long as it's a recipe that's called for mostly baking powder and not baking soda only, it's been fine (it works okay if it's baking soda AND baking powder, but I've found the baking soda only recipes don't work right with gluten free flours).

I like the flour blend from Land O Lakes - 2 Cups White Rice flour, 2/3 Cup Tapioca Flour, 1/3 cup starch. That makes 3 cups.

I've used it in a lot of things and it's worked really nicely.

ALSO, check their website and say "gluten free" in the search...they have a ton of recipes that use that flour blend. I think one is for blueberry muffins.

GOOD LUCK!

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I like the Namaste Muffin Mix (the regular, not the sugar free)

I have made them with different mix-ins like orange marmalade, mashed bananas, shredded zuchini and walnuts, or berries.

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Will the muffins from the gluten free mixes or ones made from scratch last for a couple of days without getting dry?

I make the GFP ones (see above) and they keep pretty well for several days in a Tupperware container.

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