Yummy Banana-Craisin Muffins!

I picked up a bag of Craisins this week just for this purpose! I made 2 dozen muffins with this.

Preheat the oven to 400*

2 cups GF AP Flour

1/4 cup Tapioca Flour

1 1/4 cups of Corn Starch (All together, should be 3 1/2 cups of flour/starch)

1/2 tsp Xanthan Gum

1 cup Sugar

4 tsp of baking powder

1/2 tsp of salt

2 eggs

1 1/2 cups of milk

1/2 cup of oil

1 tsp of vanilla

About 1/4 to 1/2 cup of Craisins (I didn't get to measure, lol)

1 large banana mashed up

In a large bowl, mix together all the dry ingredients. In a separate small bowl, whisk the two eggs and add the milk, oil and vanilla. Add the wet ingredients to the dry ingredients. Fold the ingredients together, don't over mix. Fold the fuit in. Pour into muffin cups or tins. Bake for about 12 minutes (mine usually takes about 15, watch them til the tops are slightly brown).

I always try to make enough to freeze for later, so I have something easy for the husband to give the kid!

I'm really beginning to think that my 2 year old will someday be a great gluten free chef for his momma :). He helps with EVERYTHING!

Quick Gluten Free Sandwich Bread

This is so easy, its actually a little ridiculous. The original recipe was posted on the Celiac boards, but I tweaked it a bit because I don't keep Almond or Flax meal in the house. It's so easy to play with this, and this morning, I even tweaked it again and made myself an egg and cheese 'muffin' for breakfast. It is the perfect sandwich size, and its in individual servings, so its perfect for a quick meal!

You need:
A custard size microwavable dish, well greased.
1 egg
1 Tbs of Tapioca Starch
2 Tbs of Sorghum Flour
1 Tbs of GF All purpose Flour
1/8 tsp of Xanthan Gum (it always holds it all together!)
1/2 tsp of Baking Powder
a dash of salt
3/4 tsp of sugar

Grease the bowl, and mix one egg in it well. Add the dry ingredients. Microwave (depending on your microwave power, mine took a minute and 45 seconds) about 90 seconds.
The 2 year old actually liked it! And he's been super picky about the gluten free bread lately, lol. It's a nice, spongy 'breadlike' bun. I think it would work well for a hamburger bun, sandwich bread, etc. This morning's "muffin", I added 2 eggs and some cheese (I'm sure DF cheese would work as well). I really wanted some sausage in it, lol!

I made bagels!

Bagels were one of the 4 year old's favorite foods before we went gluten free. He'd eat nearly anything, so long as it was on a bagel! So, my new goal for the year is to make one new, gluten free treat every week. This week, it was bagels! He was so excited to see them, though they took forever to make. I only made 12, and quickly realized that I should have doubled the recipe, lol!

They weren't as 'puffy' as typical bagels, but I also didn't realize that I didn't make the hole in the center large enough!

But they were edible, and that's what counts!

My best gluten free cookbook for this? My regular old Better Homes and Gardens cookbook. I just sub regular GF flour, some Tapioca starch, and corn starch (I was out of corn starch, which may be why they didn't get so fluffy). And don't forget the Xanthan Gum!