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These muffins are made with quinoa flour, something new for me to bake with, and then flavored with household favorites of lemon and blueberry. Baking with quinoa flour is another Peter inspiration. He found some at the market, Bob's Red Mill Organic Whole Grain Quinoa Flour, and bought a bag of it. What caught his eye is that it is gluten free.
Sift and place the flour mix along with the salt and baking soda in a separate bowl. Set aside. Beat together the butter, eggs and sugar until light and creamy.
This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season. Get the recipe: Paleo Pumpkin Pie Lisa's Dinnertime Dish
These gluten-free stuffing muffins are filled with sweet Italian sausage, apples, cranberries, sage and pine nuts for a fun alternative to traditional stuffing! Get this recipe: Sausage Cranberry ...
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Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Delicious gluten-free bread used to be hard to come by, but these 6 best gluten-free breads deliver on both taste and texture, according to nutritionists.
Per muffin: 160 calories, 8 g fat (4.5 g saturated fat), 140 mg sodium, 17 g carbs (4 g fiber, 9 g sugar), 4 g protein. Soozy's Gluten-Free Muffins come in four tasty flavors, like Matcha Green ...
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