Wednesday, September 28, 2011

super yummy gluten free recipe review

i'm ALWAYS trying to find good recipes for gf stuff, luckily i have found a couple of sites that have really good stuff.  i have talked about her before but Linda at the gluten-free homemaker has some pretty good stuff.  she has a theme each month & post goodies with that theme in mind each week.  this month has been apples.  i love baked apples & anything sweet with apples in them.  this week she posted applesauce muffins, talk about yummy!!!  let me just say, i couldn't wait to try them!  i made minis & regular sized ones & i forgot the minis were smaller (duh) so i didn't take them out before the regular sized ones & they burned just a tiny bit.  i almost ate ALL the minis by myself that night!  o-m-g they were so yummy!  the only thing i changed (only because i didn't have certain ingredients) is veg oil for coconut oil & tapioca starch for the potato starch.  this is definitely a must try recipe if you are gf!!!  i'm going to make these for the girl's bdays & ice them for cupcakes.  they are perfect for cupcakes.  the muffin is sweet but not overly sweet & the icing will definitely set it off.  thanks again linda!

sooooooo YUMMY!!!!!

here's the recipe, don't forget to check out all her AWESOMELY YUMMY stuff!

Recipe: Gluten-Free Applesauce Muffins


  • 1 1/2 c. applesauce
  • 4 eggs
  • 3/4 c. sugar
  • 1/3 c. coconut oil (liquid)
  • 1 c. brown rice flour
  • 1/4 c. sorghum flour
  • 1/2 c. potato starch
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c. toasted chopped walnuts


  1. Preheat your oven 325°.
  2. Generously grease 18 muffin cups.
  3. While you are preparing the muffin batter, toast walnut halves in the oven for about 5 minutes. Let them cool some, then chop.
  4. In a large bowl, combine the applesauce, eggs, sugar, and oil with a spatula or wooden spoon.
  5. In a smaller bowl, whisk together the flours, potato starch, salt, baking soda, baking powder, cinnamon and nutmeg.
  6. Add the dry ingredients and the nuts to the wet ingredients and stir just until moistened.
  7. Spoon the batter into the muffin tins. I like to use a large ladle for this.
  8. Bake for 15 – 20 minutes or until the tops of the muffins spring back when touched lightly.
  9. Cool for several minutes in the muffin pan, then move to a wire rack to finish cooling.
oh & jess loved them, even the burnt one i shared with her & q asked for them in her lunch this morning so it was a hit all around.  the only person that didn't care for them, probably because he got a little bit of a burnt bite, is jason but hey he doesn't have to know how good the non-burnt ones are right?!?  that's more for us girls to devour!  :)

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