Lemon Poppy Seed Muffins
Makes 12 to 14 muffins
These moist and vibrant-tasting muffins add a touch of elegance to a brunch or tea. But don’t wait for a special occasion to whip up a batch. These muffins will be cause for celebration whenever you make them. I used silicone baking cups called “Baking Buddies” instead of muffin papers to test this recipe. I was a little concerned that the heavy dough would cause the cups to lose their shape and the muffins to spread rather than rise. (Gluten-free dough has a knack for doing that.) As you can see, they rose beautifully. I set half in muffin tins and half on a baking sheet just in case, but there was no perceptible difference between the two. These silicone cups wash easily, too. Fun to use and I love the colors. You can buy them on Amazon.
1 ¾ cups all-purpose flour blend (below)
1 ½ teaspoons xanthan gum
½ teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
1 tablespoon grated lemon zest
6 tablespoons unsalted butter or non-dairy buttery spread, softened
2/3 cup sugar, extra to sprinkle on top of muffins
2 large eggs
1 cup buttermilk or milk of choice
3 tablespoons lemon juice
1 teaspoon vanilla
Preheat oven to 375°F. Line a muffin tin with muffin papers or use Baking Buddies. (No need to oil these silicone cups.)
In a medium bowl, mix together flour blend ingredients (below), xanthan gum, salt, baking powder, and baking soda. Add poppy seeds and lemon zest and blend well. Set aside.
In a large bowl, cream the butter and sugar until fluffy. Add the eggs, beating well.
On low speed, add the dry ingredients to the creamed mixture. Add the buttermilk, lemon juice and vanilla. Beat just until smooth.
Spoon the batter into the prepared pan, 3/4-full. Sprinkle sugar over the tops of the muffins just before baking.
Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely. These can be frozen.
All/Purpose Flour Blend
1 cup white rice flour
1/2 cup corn starch
1/4 cup tapioca starch
By Beth Hillson
Serves 8 to 12
During the bone-chilling winter months, I make hearty gluten-free soups for lunch and dinner. Here’s a chowder that is a favorite in our house. It is a wholesome soup with big chunks of veggies suspended in a milk-based broth. But, instead of milk, I use coconut milk. It creates a wonderful creaminess and a filling potage. Puree half the vegetables and add them back to make this soup both creamy and chunky. Light a fire, warm up some gluten free biscuits and enjoy. This keeps for 3 to 5 days in the refrigerator.
3 ounces hickory-smoked bacon, chopped
2 to 3 tablespoons olive oil, divided
1 large leek, chopped
3 medium carrots, peeled, roughly chopped
1 medium red bell pepper, cored, roughly chopped
3 pounds of sweet potatoes, peeled and cubed
5 cloves garlic, chopped
½ teaspoon chipotle chili powder
4 – 6 cups gluten-free chicken broth
Salt and freshly ground pepper to taste
1 (13.6 ounce) can light coconut milk
2 tablespoons olive oil
2 ½ cups corn kernels, frozen and thawed, or fresh
Salt and freshly ground pepper to taste
½ cup finely chopped red pepper
Heat 1 tablespoon of the oil in a very large Dutch oven or stockpot. Add the bacon and sauté until it begins to brown. Remove the bacon with a slotted spoon and reserve. Add remaining oil and sauté the leeks, carrots, and bell pepper. Cook over medium-high until vegetables begin to soften, about 5 minutes. Add sweet potatoes, garlic and chipotle. Cook and stir for about 5 minutes.
Add enough broth to cover the vegetables. Check seasonings and add salt and pepper and the cooked bacon. Simmer, partly covered, over low heat, stirring often, until sweet potato is very tender, 15 to 20 minutes. Remove from heat. Use a slotted spoon to scoop out 3-4 cups of vegetables and set aside.
Use an immersion blender to puree remaining soup or ladle some of the soup into a blender and puree in batches. Add back the chunks of vegetables and stir in coconut milk. Return the soup to low heat. Check seasonings and add more salt and pepper if desired. If the chowder is thicker than you like, add additional chicken broth until you reach desired consistency.
For the garnish, heat olive oil in a large cast-iron skillet over medium-high heat. Add the corn and sauté until the corn is lightly charred, about 5 minutes. Add salt and pepper. Stir into chowder.
To serve, heat the chowder until hot. Ladle into bowls; top with diced red pepper.
My friends at Attune Foods asked several bloggers to create recipes that would delight Mom’s, especially those who are gluten-free. I am honored that my recipe for Turkey Strata Muffins is among them. For the entire booklet, follow this link to Attune Foods.
Here’s my recipe to whet your appetite.
Turkey Crunch Strata Cups with Orange Slices and Balsamic Glaze
These delicious, muffin-size strata are packed with flavor and a little crunch. They make a hearty, attractive breakfast for Mom and leftovers can be frozen or refrigerated for an ideal weekday breakfast on the go. Maple syrup lends some sweet notes that work nicely with the turkey and cheese. However, if you don’t want that touch of sweetness, it can be omitted.
2 tablespoons olive oil
1 medium leek, white part only, cleaned and chopped
3 uncooked turkey sausage (about 1 pound)
1 cup shredded carrots
1 cup Erewhon Brown Rice Cereal
1 ½ cups shredded cheddar cheese
5 large eggs, beaten
2 to 3 tablespoons pure maple syrup
Orange segments or slices (peel removed) for garnish
Maple Balsamic Glaze for drizzle (recipe follows)
Lightly oil 12 muffin cups. Preheat oven to 350 degrees.
Heat olive oil in a large skillet. Add leek and sauté 2 minutes or until fragrant.
Remove casing from sausage. Add sausage to leeks and sauté, crumbling the sausage with the back of a spoon as it cooks. Sauté until sausage is cooked and no pink is visible. Remove from heat and cool. Break apart any lingering chunks of sausage (or chop with a knife) and transfer mixture to a large bowl.
Add carrot, cereal and cheese and mix well. Taste and add salt and pepper if desired. (Usually, the sausage has plenty of flavor without additional seasonings.)
Combine eggs and maple syrup. Add to sausage mixture and mix well.
Scoop into muffin cups and press gently. The filling will be above the tops of the cups, but it shrinks during baking.
Bake 23 to 25 minutes. Remove from oven. Let sit 5 minutes to set and turn onto a cooling rack. Cool to room temperature or serve warm.
To serve, set two strata muffins on a plate and garnish with 3 to 4 orange slices and a drizzle of Maple Balsamic Glaze.
Strata can be refrigerated for up to 3 days and reheated or frozen for future use. This makes a nice grab and go breakfast for Mom’s busy work week, too.
Maple Balsamic Glaze
3 tablespoons real maple syrup
2 teaspoons dark balsamic vinegar
Combine and warm briefly in the microwave. Drizzle over orange slices and strata cups before serving.
About Leeks: Leeks grow in mounds of dirt. The best way to clean them is to remove and discard the green top of the stalk. Rinse any visible dirt from inside the layers of the leek and chop finely. If leeks still seem sandy, transfer the chopped leek to a bowl and add cool water. Any leftover dirt will sink to the bottom while the chopped leek will rise to the top. Scoop out with your hand and transfer to a strainer. Discard any leeks that remain in the bottom of the bowl.
Do ahead: Sauté leeks and sausage and refrigerate overnight. Add remaining ingredients in the morning and prepare as above. Or make the strata cups the night before. Just before serving, reheat gently in a 350 degree oven for 5 to 7 minutes.
For my birthday, I couldn’t decide between chocolate and vanilla. I solved the problem by making a marble cake. That way I didn’t have to choose! Orange juice and orange zest added a special brightness to this treat. Instead of a layer cake with lots of frosting and lots of extra calories, I made a Bundt cake and topped it with thin layer of orange glaze. The results were yummy.
Now, here’s the best part. I made this from chocolate and a vanilla gluten-free cake mixes. Quick, delicious and such a nice gift!
1 box (15 ounces) Gluten-Free Yellow or White Cake Mix*
1 box (15 ounces) Gluten-Free Chocolate Cake Mix*
2 sticks unsalted butter or dairy-free alternative, softened, divided
4 large eggs, divided
3 teaspoons vanilla extract, divided
2 cups buttermilk, divided (a tad less than 2 cups, really)
Juice and zest of one orange
Preheat oven to 350 degrees. Lightly oil a 10-cup Bundt cake pan.
Make the Yellow Cake. Cream 1 stick of butter until light and fluffy. Add yellow cake mix and beat until crumbly. Add 2 large eggs and beat until smooth. Beat in 1 ½ teaspoons vanilla and 1 cup buttermilk. Beat until smooth. Set aside.
Make the Chocolate Cake. Cream 1 stick of butter until light and fluffy. Add chocolate cake mix and beat until crumbly. Add 2 large eggs and beat until smooth. Pour orange juice into a 1 cup measure. Add enough buttermilk to measure 1 cup. Add 1 ½ teaspoons vanilla and 1 cup buttermilk mixture to the cake mix. Fold in zest. Beat until smooth. Set aside.
To Assemble. Start with dollops of yellow cake batter, then chocolate cake batter and keep alternating until both batters are used up. Use a sharp knife, swirl the batter to create a marble effect. Set on middle rack in preheated oven. Bake 50-60 minutes or until toothpick comes out clean. Rest 10 minutes on rack then invert, remove pan, and cool completely.
3 tablespoons orange juice
¾ to 1 cup confectioners’ sugar
Grated peel of half an orange
Combine juice and sugar and blend until smooth. Add grated peel and mix to combine. Drizzle over the top of the cake before serving.
*Hodgson Mill, Betty Crocker, and Gluten-Free Pantry cake mixes are all good choices as they all weigh 15 ounces. Many other gluten-free cake mixes will work, too. Just weigh out 15 ounces of each mix before using.
I am grateful for good, gluten-free pizza and this one tops my list. It’s chewy, thanks to the addition of millet flour, and flavorful, thanks to the use of high protein flours. You can use any blend that contains one or more of these flours. (Chickpea, teff, and sorghum are all good.) Of course, you have to make this yourself, but it’s not difficult and these pizzas (par-baked or fully baked) can be frozen.
Using a pizza stone enhances the texture and fills the crust with a slightly smoky flavor. It’s yumminess to the 10th power. But, if you don’t have a stone, don’t fret. Use a heavy baking sheet or pizza pan and set it on the lowest rack in the oven.
The recipe is versatile, too. Use the dough to make pizza, pizza pockets, and focaccia. No need to let the dough rise. It will puff up nicely in the oven. However, if you like a thicker crust, let it rise for 10 minutes before adding toppings and bake an addition 3 to 4 minutes. I’ve suggested some of my favorite toppings. However, feel free to use whatever suits your fancy.
2 ½ cups high protein blend of choice or my recipe, below
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary
5 teaspoons instant active dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar
Place the pizza stone on the lowest rack of the oven and preheat the oven to 450 degrees. (Do this 30 to 60 minutes ahead so the stone is very hot.) If you are not using a stone, it is not necessary to preheat the oven for an extended amount of time.
In the bowl of a heavy duty mixer fitted with the paddle attachment, combine the
high protein blend, millet flour, xanthan gum, salt, and rosemary. Blend well. Add the yeast and blend. Combine water, oil, honey, and vinegar. Beat at medium high speed for 3 to 5 minutes or until the dough thickens. Follow preparation instructions below.
Gourmet Toppings For One Pizza
Makes 1, 12-inch pizza
1 to 2 teaspoons good quality olive oil
2 tablespoons good quality pizza sauce (such as Muir Glen)
4 medium tomatoes (red, yellow and orange) thickly sliced
A handful of small, pitted cured black olives such as Nicoise
¼ cup cubed Manchego or other cheese (optional)
Freshly grated Parmesan cheese
Fresh rosemary for garnish
Scoop half the dough onto a lightly oiled sheet of parchment paper. Cover with a sheet of lightly oiled plastic wrap. Use finger tips and palm to lightly press the dough into a 12-inch circle. Use finger tips to create a rim of dough around the edge that will become a pretty crust. Drizzle olive oil of the surface and top with a light coating of pizza sauce. Scatter tomato slices, olives and cheese over the sauce. Sprinkle with freshly grated Parmesan.
Slide onto pizza paddle and transfer to the preheated stone, sliding the parchment off the paddle and onto the stone or slide parchment onto a baking sheet and set in the lowest rack of the preheated oven. Bake 20 to 24 minutes depending on the thickness. The bottom of the pizza will be brown. Slide the pizza paddle under the parchment and slide the pizza out of the oven. Don’t worry if the paper tears a little. Sprinkle with fresh rosemary and serve.
Note: Double ingredients and repeat with remaining dough or prepare the crust and par-bake for 12 minutes (without toppings). Store the crust in the freezer for a later use. Thaw before adding toppings.
High Protein Blend (from Gluten-Free Makeovers)
Blend well and scoop out 2 ½ cups for the pizza recipe above. Reserve the rest for later use.
1¼ cups white or brown rice flour
1¼ cups sweet white sorghum flour
½ cup amaranth flour
¾ cup cornstarch or tapioca starch
As with so many great recipes, this one passed through several channels, but rather than the old-fashioned grandmother to mother to daughter or son kind of hand-me-down, this one went through an internet-compressed timeline. One day, I read an account from Mark Bittman in the New York Times Magazine about his friend Jean-Georges Vongerichten’s squash on toast. It was not a recipe, per se, but an account, like someone passing along the gist of a recipe, the flavor, the texture, but never the amounts.
The mention of winter squash and caramelized onions caught my attention. What great flavors and there was nothing unhealthy or fattening, at least in the description. So I created a recipe from what I thought Jean-Georges might have told Mark and that Mark was recounting to his readers. I made the recipe for a Thanksgiving appetizer and served it with gluten-free French bread. Needless to say, it was a huge hit. Even my son wanted the recipe.
So, I figured I would copy the account from the New York Times online and fill in the details with my notes. But what came up was the original recipe from Jean-Georges Vongerichten. In some places, it was quite different than what I had created. It called for cheese, chili flakes, and mint. By then, I was hooked on my version. Here it is, a perfect dip or spread or appetizer that I’ll be serving at all our winter gatherings, especially for the Super Bowl.
Butternut Squash Spread
1 medium butternut squash, peeled and cubed
4 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
2 large yellow onions, peeled and thinly sliced
1/4 cup apple cider vinegar
2 tablespoons maple syrup
Gluten-free baguette, thinly sliced and lightly toasted
Extra salt, to taste
Heat the oven to 400. Toss the squash cubes with 2 tablespoons olive oil and 1 teaspoon of salt and spread the mixture over a parchment-lined baking sheet. Bake, stirring every few minutes, until tender and slightly colored, about 20 to 25 minutes. Edges should be golden brown and squash should be very tender. Remove from the oven.
Meanwhile, heat remaining 2 tablespoons olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until broken down, an additional 15 minutes or so. The mixture should be jammy.
Combine squash and onions in a bowl and smash with a fork until combined. Adjust seasoning. Serve with gluten-free toast or crackers.
Note: The original recipe says to spread this mixture on toasted bread, top with ricotta, goat cheese or mascarpone cheese, coarse salt and mint. I did not do this, but now that I’m passing this on, you can try your own version of this wonderful recipe!
Christine from New Zealand wrote to say, “I haven’t had a Crumpet for years and wondered if you had a recipe for gluten free crumpets?”
She piqued my interest as I had never had one. So I did a bit of research. Crumpets are made with a rather thin yeast batter and are cooked on a bake stone or griddle in crumpet or English muffin rings. The distinguishing feature of real crumpets is their pliable texture and the characteristic holes into which butter deliciously melts and oozes.
After reading a mainstream formula, I developed this recipe makeover. These crumpets are soft, light in texture and quite tasty. You will not be disappointed. Add your favorite jam or slather with butter. I like both. If you are not able to get one of the all-purpose flour blends I mentioned here, you can use any flour blend you have available.
1 ½ cups all-purpose gluten-free flour blend such as Gluten-Free Pantry All-Purpose Flour or King Arthur Multi-Purpose Flour
½ cup sorghum flour
2 ¼ teaspoons dry active yeast
1 teaspoon of sugar
½ teaspoon cream of tartar
¾ cup warm milk (about 110 degrees)
½ cup warm water (about 110 degrees)
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 tablespoon melted butter
TIP: If using a blend that does not contain gum and salt, add 1 teaspoon xanthan gum and ½ teaspoon salt.
1) Combine flours, yeast, sugar, cream of tartar and blend. Add warm milk and water and beat for 3 minutes. Cover with plastic wrap and let stand in a warm place for about 20 minutes. The thick batter should double in size.
2) Add baking powder, baking soda and butter and beat for 1 minute or until well mixed. Cover and let stand 10 minutes.
3) Preheat a griddle to 350 degrees. Coat 8 to 10, 3 ½ inch English muffin rings well with vegetable spray. Set on griddle, bake stone or large skillet (see note below).
4) Place enough mixture into the center of each ring to come halfway to the top of the ring. Cook for 4-6 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears ‘dry’.
5) Use tongs to remove the ring. Turn the crumpet over and cook an additional 2 to 4 minutes to brown the top. Remove from the pan and cool on a baking rack. Split and enjoy. Or, if thin enough, do not split before eating.
Notes: Alternatively, make thinner crumpets by filling only one-third of the way up the rings. These do not need to be cooked on the second side. If you don’t have a griddle, heat a heavy cast iron skillet and line it with as many rings as possible. You’ll need to make these in more than one batch.
Happy Holidays! With Thanksgiving just around the corner, wow your guests with this unique and delicious twist on traditional apple pie. The rich sour cream center brightens the apple flavor and the presentation can’t be beat. For those with a dairy allergy replace the sour cream with soy sour cream or coconut yogurt. This can be made egg-free, too.
½ cup packed light brown sugar
¾ cup all-purpose flour blend (any brand)
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter or dairy-free butter replacement, cut into small pieces
5 McIntosh apples
2/3 cup low-fat sour cream, dairy-free sour cream or coconut yogurt
1 large egg, lightly beaten
½–¾ cup sugar, to taste
3 tablespoons all-purpose flour blend of choice or rice flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1 Flaky Pie Crust, uncooked (below)
1. To make Streusel Topping, combine all topping ingredients in a food processor and pulse until mixture resembles coarse meal. Reserve.
2. Preheat oven to 350°F.
3. Peel and thinly slice apples.
4. In a large mixing bowl, combine sour cream and egg and beat well.
5. In another bowl, combine sugar, flour, cinnamon and salt. Whisk into sour cream mixture. Add apple slices, tossing to coat.
6. Spread mixture over uncooked crust. Sprinkle Streusel Topping over the top.
7. Set pie on a cookie sheet for ease of handling. Place on middle rack in preheated oven and bake 55 to 60 minutes or until filling is bubbly and topping is brown. If crust browns too quickly, cover edges loosely with foil.
TIP: For an egg-free pie, replace the egg in the filling by adding 3 additional tablespoons sour cream (or dairy-free substitute) in step 4. Add 1 tablespoon cornstarch or potato starch in step 5.
Flaky Pie Crust
Makes One 9-Inch Crust
Unless rolled too thin, this dough is not prone to tearing. If it does, pull it back into place and pat it down.
1½ cups + 2 tablespoons High-Protein Flour Blend (below)
1 tablespoon potato flour (not potato starch)
1 teaspoon xanthan gum
¼ teaspoon salt
2-3 teaspoons sugar
½ teaspoon baking powder
½ teaspoon ground cinnamon
4 tablespoons cold butter or dairy-free butter replacement
4 tablespoons organic shortening
1 large egg or 2 tablespoons additional unsweetened applesauce
1 teaspoon cider vinegar
2 tablespoons unsweetened applesauce
1. In the bowl of a food processor fitted with the knife blade, combine dry ingredients. Cut buttery stick and shortening into pieces. Sprinkle over dry ingredients. Pulse several times until pieces are the size of large peas.
2. In a separate bowl, combine egg, vinegar and applesauce. Add to flour mixture and blend just to combine. Carefully gather dough into a ball. (Watch your fingers as steel knife is very sharp.) Wrap in plastic wrap and chill at least 1 hour.
3. Place the dough between 2 layers of plastic wrap and press it down with heel of hand. Then gently roll it into a 9-inch circle. Start from the middle and roll out uniformly in all directions to form the circle. Rotate the dough in ¼ turns to help even-out crust to about ¼-inch thickness throughout.
4. Carefully peel off the top layer of plastic wrap. Turn the crust into the pan, slowly peeling off the backing. Press the crust into the pan and crimp the edges, trimming off any excess dough.
TIP: To reduce the fat in this pie crust, replace 3 tablespoons butter or shortening with an equal amount of unsweetened applesauce.
High-Protein Flour Blend
Makes 3¼ cups
1 cup amaranth flour
1 cup brown rice flour
¾ cup cornstarch or potato starch (not potato flour)
½ cup tapioca starch/flour
1. Combine ingredients. Store in a tightly covered container in the refrigerator until used.
Short on time? Use a commercial high protein flour blend or add 1 cup of amaranth flour to 2 1/4 cups gluten-free all-purpose flour blend.
A version of this recipe first appeared in Living Without Magazine.