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Muffins & Sweet Breads

delawaregirl

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delawaregirl Apprentice
delawaregirl
Posted

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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Guhlia Rising Star
Guhlia
Posted

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.

jerseyangel Proficient
jerseyangel
Posted

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.

Darn210 Enthusiast
Darn210
Posted

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.

wowzer Community Regular
wowzer
Posted

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.

kbabe1968 Enthusiast
kbabe1968
Posted

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!

Green12 Enthusiast
Green12
Posted

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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delawaregirl Apprentice
delawaregirl
Posted
  • Author
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.

delawaregirl Apprentice
delawaregirl
Posted
  • Author

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

jerseyangel Proficient
jerseyangel
Posted
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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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
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    • knitty kitty
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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