Jump to content

  • 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:
    Support Our Content
    eNewsletter
    Donate

Muffin Or Bread Recipes?

Becksabec

Recommended Posts

Becksabec Apprentice
Becksabec
Posted

I'm running low on stuff to eat breakfast, and as its finals week, I thought it would be a good idea to make a batch of muffins or some sort of breakfast bread. Does anyone have recipes to share? I have most of the common gluten-free flours and such, so having to go out and buy a bunch of ingredients shouldn't be an issue.

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

Celiac.com Sponsor (A8-M):


Tina B Apprentice
Tina B
Posted

I'm running low on stuff to eat breakfast, and as its finals week, I thought it would be a good idea to make a batch of muffins or some sort of breakfast bread. Does anyone have recipes to share? I have most of the common gluten-free flours and such, so having to go out and buy a bunch of ingredients shouldn't be an issue.

The easiest thing I do is take any regular. muffin or biscotti recipe and replace the flour with equal amounts of Bobs Red Mill all purpose baking mix and add I tsp xantham gum. Voila Easy. If i don't hve Bob's mix I used equal amounts of whatever gluten-free flours I have. I've used mixes of hazlenut flour with rice and corn flour etc. Just made chocolate walnut biscotti.

Becksabec Apprentice
Becksabec
Posted
  • Author

The easiest thing I do is take any regular. muffin or biscotti recipe and replace the flour with equal amounts of Bobs Red Mill all purpose baking mix and add I tsp xantham gum. Voila Easy. If i don't hve Bob's mix I used equal amounts of whatever gluten-free flours I have. I've used mixes of hazlenut flour with rice and corn flour etc. Just made chocolate walnut biscotti.

I don't have any actual mixes, just bags of the different flours. I'm sure I could probably find a recipe for a mix though.

Tina B Apprentice
Tina B
Posted

I don't have any actual mixes, just bags of the different flours. I'm sure I could probably find a recipe for a mix though.

I don't always have the mix but if I have a few kinds of gluten-free flours on hand I just mix 1/3 of each and it's always worked out fine with quick breds, muffins etc. I've always been a good cook and hardly measure. Sometimes it corn, rice and potato flour and others it might be hazlenut, corn and rice. As long as it is a flavor that isn't wierd with your other ingredients, experiment a bit.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I have made good banana bread with the following recipe. It would probably make good banana muffins too. Just reduce the baking time for muffins.

1/2 cup buckwheat flour

1/2 cup potato flour

1 cup tapioca flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup butter, slightly soft

1/2 cup honey

2 large eggs, beaten

3 large overripe bananas, mashed

1. Preheat oven to 350 degrees

2. Mix dry ingredients (three flours, baking soda and salt) in a bowl

3. In another bowl cream together butter and honey. Then add bananas and eggs. Mash it all together until well mixed.

4. Mix the wet ingredients with the dry until well mixed.

5. Pour batter into a very well greased loaf pan.

6. Bake for 60-70 minutes or until a toothpick comes out clean.

  • 9 months later...
etta694 Explorer
etta694
Posted

I am posting the link to this awesome muffin recipe. I tried it last night for the first time and they are delicious! They have peaches and pecans in them...also gluten-free oats though..

Open Original Shared Link

freeatlast Collaborator
freeatlast
Posted

Are you both saying potato flour and not potato starch?

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Are you both saying potato flour and not potato starch?

Good question...potato flour is a very heavy flour and is usually used very sparingly.

freeatlast Collaborator
freeatlast
Posted

I don't always have the mix but if I have a few kinds of gluten-free flours on hand I just mix 1/3 of each and it's always worked out fine with quick breds, muffins etc. I've always been a good cook and hardly measure. Sometimes it corn, rice and potato flour and others it might be hazlenut, corn and rice. As long as it is a flavor that isn't wierd with your other ingredients, experiment a bit.

Tina, so are you saying hazelnut flour is one of your staples? Wow. Hadn't heard anyone else say that, but since you've been gluten-free since 1990, maybe I should consider that. It is VERY expensive at Whole Foods. Have never seen it anywhere else. Where do you buy it?

AzizaRivers Apprentice
AzizaRivers
Posted

Believe it or not, I had amazing success making banana bread with the recipe on the back of the Domino sugar bag and just replacing the flour will all rice flour and adding a teaspoon of xanthan gum. That was the first thing I ever baked gluten free and I couldn't even tell the difference between mine and the one my boyfriend's mother baked the day before (I loved the stuff and was torn up about not being able to eat it anymore, and I HAD to try making it). So that was before I knew that baked goods just with rice flour are less than satisfactory. Apparently in this recipe it doesn't make a difference, really. So easy.

Here's the recipe:

Open Original Shared Link

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,145
    • Most Online (within 30 mins)
      7,748
    Kundrey
    Newest Member
    Kundrey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      @Sarah Grace,  Thank you for the update!  It's so good to hear from you!  I'm glad Thiamine, B Complex and magnesium have helped you.  Yes, it's important to take all three together.    I had to quit eating cheese and nuts a long time ago because they triggered migraines in me, too.  They are high in tyrosine, an amino acid, found also in fermented foods like sauerkraut and red wine.   I found taking Tryptophan very helpful with migraines.  Tryptophan is a precursor of serotonin and people with migraines are often low in serotonin.  (Don't take tryptophan if you're taking an SSRI.)     This recent study shows tryptophan really helps. The association between dietary tryptophan intake and migraine https://pubmed.ncbi.nlm.nih.gov/31254181/   For immediate respite from a migraine, try smiling REALLY BIG, mouth closed, tongue pressed against roof of mouth, and crinkle up your eyes like you just heard or saw the funniest thing...  This causes an endorphin release in the brain.  Usually it's the funny event, then the endorphin release and then the smile.  Smiling first makes the endorphin center think it missed something and it catches up quickly by releasing endorphins after the big crinkle eyed smile.  Must make crinkly eyes with smile or it won't work.  If you do this too frequently within a short time frame (several hours), you can deplete your endorphins, but you'll make more in a couple of hours, so no worries. Get your thyroid checked, too.  Migraines are also seen in low thyroid function (Hashimoto's or hypothyroidism).  Celiac and thyroid problems go hand in hand.   Vitamin D helps, too.  Low Vitamin D is found in migraine.   I'm so glad you're doing better.  
    • Jmartes71
      Related issues

      By Jmartes71 · Posted

      Its been a complete nightmare dealing with all these health issues one thing after another and being told many different things.I am looking for a new primary care physician considering when I told my past doctor of 25 years I was diagnosed before any foods eliminated from my diet and now this year at age 54 no longer able to push considering Im always exhausted, leg pain , stomach,skin and eye issues,high blood pressure to name a few all worsen because I was a  school bus driver and few years until my immune system went to hell and was fired because of it.Im still struggling now, Im sibo positive and been told im not celiac and that I am.I have a hernia and dealing with menopause. Its exhausting and is causing depression because of non medical help. Today I saw another gastrointestinalist and he said everything im feeling doesn't add up to celiac disease since my ITg levels are normal so celiac disease is under control and it's something else. I for got I had Barrett's esophagus diagnosed in 2007 because recent doctors down played it just like my celiac disease. Im currently looking for a pcp in my area because it is affecting me personally and professionally. Im told since celiac looks under control it's IBS and I need to see a therapist to control it. Gastrointestinalist around here think only food consumption and if ITG looks normal its bit celiac disease it's something else. Is this right? This is what im being told. I want medical help but told its IBS.Im feel lost by " medical team "
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.