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

Looking For A Yummy Muffin Recipe Using Almond Flour


lorah322

Recommended Posts

lorah322 Rookie

I've tried several from a few websites, but still have not found the perfect recipe. I would prefer a tried and true recipe using mainly almond flour. Can anyone help?


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

Have you checked out Elena Amsterdfam's site? Her cookbook is very good.

tarnalberry Community Regular

Besides Elana's website, which is great, I make this recipe all the time, and everyone I know who has these muffins loves them: Open Original Shared Link I do the version with eggs and honey, and the brand of coconut oil makes a difference, though I don't remember which my favorite is.

freeatlast Collaborator

Besides Elana's website, which is great, I make this recipe all the time, and everyone I know who has these muffins loves them: Open Original Shared Link I do the version with eggs and honey, and the brand of coconut oil makes a difference, though I don't remember which my favorite is.

If you think of it, please let us know. Thx. I always use light tasting olive oil, but am willing to try coconut oil if the end product really does taste better :)

curlyfries Contributor

If you're not looking to make a whole batch, I like this one.

Almond Flour Single Servig Spiced Muffin

2 Tbsp almond flour or meal

1/2 tsp baking powder

2 Splenda packets or 1/2 tsp granular sugar

1 tsp cinnamon

1 lg egg

1 tsp vanilla

1 tsp margarine or butter, softened

Mix all ingredients well in a small bowl. Place in a remekin and microwave on high for 1 minute.

I can't do any sugar so I omitted the vanilla, until I can get an organic one. I felt the muffin was a little bland so I increased the Splenda and cinnamon to 2 tsp. Love it! And so quick and easy.

I also have a recipe for a pumpkin muffin that makes 12 in the oven. Haven't tried it yet, though. Let me know if you want it.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      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. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.