Starter Recipes for GFCF

May 15, 2012

Hey everyone.  Thanks for the emails yesterday letting us know the Products we Love Page was not working.  It has been corrected and we will continue to update it as we go.

I also received a couple of emails yesterday asking for some recipes to get you started on the the GFCF diet.  I realized after we posted yesterday that it was a whole ton  of information but not very well organized.  ZAKSMOM and I talked it over and we are going to dedicate next week to the diet and what we are doing.  I will also put some more recipes on the site next week but would love to hear from you on any suggestions you would like to see.

Here are two recipes I make for Zak that he cannot get enough of.  Back in the day, we would give him anything he craved and the kid loved his muffins!  Here is one of the first recipes I ever did for him.  It was adapted from a zucchini bread recipe in the book Gluten Free Recipes for Kids.  And even better, you are giving your kid vegetables and they would never know!  We pack them in Zak’s lunch and it is always the first thing he eats!

Zucchini  Carrot Muffins:

¼ cup raisins
¼ cup water
1cup rice flour (Bob’s Red Mill is a great brand)
½ cup tapioca flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon xantham gum (you can find it anywhere now)
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 egg
½ cup shredded, unpeeled zucchini
½ cup shredded carrot
1 ½ teaspoons vanilla
1/3 cooking oil
1 cup sugar or other natural sweetener like Stevia
½ cup chopped walnuts (I either leave them out or make them more like powder as Zak does not prefer nuts)
¼ teaspoon finely shredded lemon peel

 Directions:

  1.  Preheat oven to 350 degrees
  2. In a bowl, sift together the rice flour, tapioca flour, baking soda, baking powder, xantham gum, salt, cinnamon and nutmeg.  Set aside for the time being while you assemble the wet ingredients.
  3. In another bowl (large is a good idea here), place zucchini and carrot.  Beat the egg and add to the mixture and mix well.  Now add the vanilla, oil, sugar and half of the flour mixture you set aside.  Again, mix well.
  4. Add the raisins, walnuts, lemon peel and the remainder of the flour mixture.  Mix well.
  5. Pour the batter into muffin cups, greased muffin pan or a greased mini muffin (Zak’s favorite) pan.
  6. Bake for 55-60 minutes. Best way is to check at 55 minutes with a toothpick.  Insert a toothpick into the middle of one of the muffins.  Pull it out and if it comes out clean, they are done.
  7. Cool and serve.

One important note:  Make sure you read the labels on all the items you purchase.  Do not buy imitation anything (especially the vanilla) and make sure they are GF and aluminum free.

 

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