What lies behind us and what lies before us are tiny matters compared to what lies within us.
—Ralph Waldo Emerson
Apple-Cranberry Oatmeal Muffins
Carrot-Raisin Buckwheat Muffins
Baking is an especially fun activity for children. I have many fond memories of baking bread with my mother when I was a child. All of the recipes in this chapter are gluten-free and some are grain-free as well. I use a variety of flours, including sprouted brown rice, millet, quinoa, buckwheat, almond, and coconut flours. Please see here for a detailed description of these highly nutritious gluten-free flours.
Remember, gluten is a protein found in grains such as wheat, spelt, kamut, rye, barley, and sometimes oats. Gluten-free grain flours all have a chance of being contaminated with gluten because of growing or processing. The least likely to have any cross-contamination issues are brown rice, quinoa, and amaranth flours. Buckwheat and millet grow in similar climates to wheat, and sometimes we’ve found gluten grains hiding in a bag of whole-grain millet and buckwheat. I prefer to buy certified gluten-free whole raw organic buckwheat groats and grind my own flour. I do the same for millet.
Although I’ve made my best effort to ensure these baked good recipes use the most nutritious ingredients, eating a diet full of baked goods, no matter how good the ingredients are, won’t benefit your overall health. Use these recipes as treats and eat them on occasion. Focus instead on eating mostly fresh fruits, vegetables, meats, legumes, and cooked whole grains.
Use the Kombucha Sourdough Bread Starter (here) to make bread that rises with natural wild yeasts. You can use any types of organic gluten-free flours in your starter and in this bread recipe—try brown rice, quinoa, millet, sorghum, buckwheat, or amaranth flours. Use this tangy bread for sandwiches or toast in the morning.
¼ cup ground chia seeds
½ cup warm water
2 large organic eggs
3 cups sourdough starter (here)
¼ cup whole psyllium husks
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 tablespoon pure maple syrup
1½ teaspoons sea salt
1 to 1½ cups whole-grain gluten-free flour
½ cup arrowroot powder or tapioca flour
Grease a 9 x 5-inch glass bread pan with olive oil.
Place the ground chia and warm water into a medium mixing bowl or blender, and let it rest for about 5 minutes. Add the eggs and blend on high until smooth, or use an immersion blender in the bowl. If using a blender, pour the mixture into a mixing bowl. Add the sourdough starter, psyllium husks, olive oil, maple syrup, and sea salt; vigorously whisk together.
Add the dry ingredients and stir together well to combine. The dough will be slightly sticky, but should form a loose ball. Place the dough into the bread pan and smooth the top using wet hands. Cover the pan with a plastic bag (I use leftover produce bags) and put in a warm place to rise (I like to place it on top of my refrigerator). Let the bread rise for 3 to 8 hours; the time will depend on the temperature in your house. Rising happens faster in warmer temperatures and slower when your house is cooler. The dough should nearly double in size.
Preheat the oven to 350°F. Once the bread has risen, bake for about 1 hour. Remove from the oven and transfer to a wire rack to cool.
Yield: 1 loaf
This yeast-free bread uses the combination of baking soda, kefir, and eggs to make the bread rise—no yeast required! I use sprouted brown rice flour from Planet Rice, which I buy in 25-pound bags through Azure Standard. It’s a lovely flour—light and not as grainy as regular brown rice flour. Plus, since it’s sprouted it is much easier to digest.
3 cups sprouted brown rice flour
¾ cup arrowroot powder
1½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon sea salt
2 cups plain organic kefir (cow, goat, or coconut)
3 large organic eggs
1 tablespoon pure maple syrup (optional)
Preheat the oven to 350°F. Grease an 8.5 x 4.5-inch glass loaf pan or line with unbleached parchment paper.
In a large bowl, whisk together the dry ingredients. Add the wet ingredients to the dry and vigorously mix together with a wooden spoon until completely incorporated.
Pour the batter into the prepared pan. Bake for approximately 60 minutes. Cool the bread for about 20 minutes, then release the loaf from the pan, transfer to a wire rack, and cool completely before slicing.
Yield: 1 loaf
Use this hearty, high-protein grain-free bread for small open-faced sandwiches. Try spreading slices with soft goat cheese or the Quick Almond Mayo (here), then add a slice of heirloom tomato, fresh basil, and a sprinkling of freshly ground black pepper.
½ cup coconut flour
¼ cup arrowroot powder
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup hemp seeds
2 tablespoons flaxseeds
6 large organic eggs
¼ cup extra-virgin olive oil, plus more for greasing the pan
¼ cup unsweetened applesauce
Preheat the oven to 350°F. Oil an 8.5 x 4.5-inch bread pan.
In a medium mixing bowl, whisk together the dry ingredients.
In a separate smaller mixing bowl, whisk together the wet ingredients. Vigorously whisk the wet ingredients into the dry until combined.
Pour the batter into the prepared pan and bake for 50 to 55 minutes. Remove the bread from the oven and cool completely before slicing.
Yield: 1 loaf
This is one of the quickest savory breads I make. The baking soda and apple cider vinegar give it its rise without yeast or eggs, while the chia seeds hold in moisture, resulting in a soft, squishy bread. Use it like focaccia bread and cut it in half for sandwiches, or spread some with homemade jam.
1¼ cups freshly ground buckwheat flour
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup ground chia seeds
1½ cups warm water
2 tablespoons extra-virgin olive oil, plus more for greasing the dish
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
Preheat the oven to 350°F. Lightly oil an 8 x 8-inch glass baking dish.
Place all the dry ingredients in a medium mixing bowl and whisk together. Set aside.
Place the ground chia seeds and warm water into a blender and give it a whirl. Let the mixture rest for about a minute. Add the remaining wet ingredients and blend until smooth. Pour the wet ingredients into the dry and stir together with a wooden spoon until combined.
Pour the batter into the prepared dish and bake for approximately 30 minutes.
Yield: about 9 servings
This simple grain-free bread recipe contains no yeast and therefore doesn’t need to rise. You can whip up a batch of bread while you are making dinner and have it ready to serve with the rest of your meal!
6 tablespoons coconut flour
6 tablespoons arrowroot powder
2 teaspoons dried Italian herbs
¾ teaspoon baking powder
¼ teaspoon sea salt
4 large organic eggs
3 tablespoons water
2 tablespoons extra-virgin olive oil, plus more for greasing the dish
1 to 2 garlic cloves, chopped (optional)
Preheat the oven to 350°F. Grease an 8 x 8-inch glass baking dish with olive oil.
In a medium mixing bowl, whisk together the dry ingredients.
In another mixing bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and vigorously whisk together.
Pour the batter into the prepared dish and bake for about 25 minutes. Cool the bread before serving.
Yield: 6 to 8 servings
I like to use sprouted brown rice flour in this recipe, but any combination of gluten-free flours will work. If desired, sprinkle the tops of the buns with sesame seeds before rising.
2 cups warm water (105° to 110°F)
1 tablespoon active dry yeast
1 teaspoon pure maple syrup or organic cane sugar
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup or honey
½ cup ground golden flaxseeds
¼ cup whole psyllium husks
2¼ cups brown rice flour, plus more flour for kneading
¾ cup arrowroot powder or tapioca flour
1½ teaspoons sea salt
Place the warm water in a bowl or 4-cup liquid glass measuring cup, add the yeast and the teaspoon of maple syrup or sugar, and whisk together. Let proof for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over. While the yeast is activating, mix together the dry ingredients in a large bowl.
After the yeast is activated, whisk the olive oil, the 1 tablespoon of maple syrup or honey, the ground flaxseeds, and the psyllium husks into the water-yeast mixture. Let stand for 1 to 2 minutes to let the flaxseeds and psyllium release their gelatinous substances, then whisk again.
Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick.
Turn the dough out onto a floured wooden board. Knead in more flour, a little at a time, until the dough holds together and isn’t too sticky.
Divide the dough into six to eight equal-size balls. On the floured board, roll each piece of dough into a nice round ball. Place each ball onto a baking sheet lined with unbleached parchment paper and set in a warm spot to rise. I like to place it on top of a large pan filled partially with water that is set on the stovetop on low heat. Let rise for 60 minutes.
Preheat the oven to 375°F. Bake the buns for about 35 minutes, or until done. Cool completely, then slice in half.
Yield: 6 hamburger buns
I like to make these for my family as a special treat once or twice a year. If you can tolerate dairy products, then frost the cooled cinnamon rolls with the Honey–Cream Cheese Frosting (here), or for a dairy-free option, frost with the Cashew-Honey Icing (here).
2 cups warm water (105° to 110°F)
2¼ teaspoons dry active yeast
1 teaspoon organic sugar or pure maple syrup
¼ cup pure maple syrup
2 tablespoons melted virgin coconut oil
½ cup ground golden flaxseeds
¼ cup whole psyllium husks
2 cups sorghum flour
1 cup millet flour or brown rice flour
1 cup blanched almond flour
¾ cup tapioca flour or arrowroot powder
1¼ teaspoons sea salt
¼ cup virgin coconut oil, softened, plus more for greasing the pans
½ cup coconut sugar
1 tablespoon ground cinnamon
Place the warm water, yeast, and the organic sugar into a 4-cup liquid glass measuring cup and whisk together. Let the mixture rest for a few minutes to activate the yeast. You should see a bit of bubbling and/or foaming. Add the maple syrup, coconut oil, ground flaxseed, and psyllium husks and whisk together and let rest for about 2 to 3 minutes to thicken.
In a large bowl, whisk together the dry ingredients. Use only 1 cup of sorghum flour to start.
Pour the wet ingredients into the dry and whisk together. Then gradually add the remaining cup of sorghum flour, kneading it in until the dough forms a ball and isn’t sticky. You may only need ½ cup of the remaining flour. Every batch is a little different.
Grease two 9-inch cake pans with coconut oil.
Place the dough onto a piece of unbleached parchment paper that is lightly floured with tapioca flour. Roll out into a large rectangle about 12 to 14 inches x 18 to 20 inches. Spread the ¼ cup coconut oil evenly onto the dough. Then sprinkle with coconut sugar and cinnamon. Roll the dough toward you into a long log. Using a serrated knife, cut 10 to 12 rolls. Place the rolls into two cake pans. Cover and let rise in a warm spot for about 1 hour.
Preheat the oven to 350°F. Place the cinnamon rolls into the oven and bake for 30 to 35 minutes.
Yield: about 1 dozen rolls
Create your own grain-free pizzas with this crust! Make sure to use a pizza stone—it’s what makes the crust crispy on the bottom.
2 cups blanched almond flour
¼ cup ground golden flaxseeds
¼ cup coconut flour
1 tablespoon Italian seasoning
½ teaspoon sea salt
½ cup warm water
2 large organic eggs
2 teaspoons extra-virgin olive oil, plus more for the pizza stone
Preheat the oven to 375°F. Lightly oil a 12-inch round pizza stone and set aside.
In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to incorporate.
Place the dough onto the oiled pizza stone and pat into a large circle. Sometimes it helps to oil your hands so they don’t stick to the dough while doing this. Bake the pizza crust for 20 to 25 minutes, then add any desired toppings and return to the oven until the toppings are cooked and heated through, 5 to 10 minutes more.
Yield: 1 pizza crust
Use this simple vegan, gluten-free crust to create your favorite pizza. Sometimes we spread the cooked crust with fresh pesto, sliced tomatoes, and fresh basil leaves.
1 cup warm water (105° to 110°F)
2¼ teaspoons active dry yeast (1 package)
2 teaspoons pure maple syrup
1 tablespoon ground chia seeds
2 tablespoons extra-virgin olive oil, plus more for the pizza stone
2 cups freshly ground buckwheat flour
1 cup arrowroot powder
¾ teaspoon sea salt
In a small bowl, whisk together the warm water, yeast, and maple syrup. Let it proof until foamy and bubbly, about 5 minutes. Whisk in the ground chia seeds and olive oil.
In a medium mixing bowl, whisk together the dry ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon to incorporate. The dough will be very sticky; don’t be tempted to add more flour. Cover the bowl and let it rise in a warm spot for about 45 minutes.
Preheat the oven to 400°F. Oil a pizza stone with olive oil. Place the dough onto the pizza stone and pat into a large circle using oiled hands. Bake for about 20 minutes. Add the toppings and bake for 5 to 10 minutes more.
Yield: 1 pizza crust
Injera is a traditional Ethiopian flat bread made from fermented teff flour. Its lightness comes from trapped gas bubbles from the fermentation process. You can use any gluten-free whole-grain flour, or a combination of a few, in your sourdough starter (here) to make this bread. Make sure you use your starter when it is active and bubbly or within a few hours of feeding it. Serve injera with meat, bean, or vegetable soups and stews.
Heat a 10-inch cast-iron skillet over medium heat. Make sure your skillet is hot before adding the oil. Then add 1 tablespoon of the coconut oil and a generous sprinkling of sea salt. Add ½ cup of starter to the hot pan and let it cook for 60 to 90 seconds, then flip using a wide spatula and cook for 60 to 90 seconds more.
Repeat with the remaining 3 tablespoons oil and the starter. Serve the bread hot.
Yield: 4 flatbreads
Use these tortillas to make the Smashed Yam and Black Bean Quesadillas (here) or the Fish Tacos (here). They are soft and pliable when warm, but straight out of the fridge, like most gluten-free tortillas, they will crack. All you need to do to make them pliable again is to place one on a wire rack over a pot of simmering water and steam for 30 seconds on each side. I use an 8-inch cast-iron tortilla press to get them superthin and then cook them in a cast-iron skillet.
1½ cups quinoa flour
½ cup arrowroot powder
½ teaspoon sea salt
¾ cup water
virgin coconut oil, for cooking
In a small mixing bowl, whisk together the quinoa flour, arrowroot, and sea salt. Add the water and mix with a wooden spoon. Add more water, 1 tablespoon at a time, if the dough feels dry. Knead the dough a little in the bowl, then let it rest for a few minutes while the skillet heats up.
Preheat a 10-inch cast-iron skillet over medium heat. Divide the dough into four equal-size balls. Place a piece of unbleached parchment paper on the bottom of a tortilla press then place one of the balls in the center, cover with a second sheet of parchment paper, and press to form a thin, round tortilla.
Add about 1 teaspoon of coconut oil to the hot skillet. Gently remove the top sheet of parchment, place the tortilla into skillet, then remove the second sheet of parchment. Cook for 1 to 2 minutes on each side. Repeat making tortillas with the remaining dough. Transfer the cooked tortillas to a plate and flip another plate over the top to keep the tortillas warm and soft. Let them sit for about 20 minutes inside the plates; this way they will be nice and pliable for serving.
Yield: four 8-inch tortillas
Variation: You can experiment with this recipe using different gluten-free whole-grain flours in place of the quinoa flour, but keep in mind that each flour will require a different amount of water. For example, brown rice flour requires about 1 cup of water per batch! I prefer quinoa flour because the end result is quite pliable.
I like using sprouted flours in my cooking and baking. These types of flours are lighter, have a better flavor, and are more easily digested compared to their nonsprouted counterparts. Use this biscuit dough to dollop over chicken pot pie filling or my Home-Style Chicken and Vegetable Stew (here) and then bake it for about 25 minutes—it makes a hearty supper casserole for a cold winter’s evening!
1½ cups sprouted brown rice flour
¾ cup sprouted chickpea (garbanzo bean) flour
¾ cup arrowroot powder
1 tablespoon baking powder
¾ teaspoon sea salt
10 tablespoons organic palm shortening
1 cup milk (dairy or nondairy)
2 tablespoons ground chia seeds
Preheat the oven to 425°F. Line a baking sheet with unbleached parchment paper.
In a mixing bowl, whisk together the flours, arrowroot powder, baking powder, and sea salt. Cut in the shortening using your fingers or a pastry cutter until pea-size crumbs form.
Pour the milk into a small bowl and whisk in the chia seeds; let rest for about 5 minutes. Then pour the milk-chia mixture into the flour mixture, and using a fork, mix it together. Knead the dough slightly to form a ball.
Pat the dough ball out on a floured surface into a 1-inch-thick round. Cut the dough into rounds with a biscuit cutter. Alternatively, you can drop the dough by the large spoonful onto the baking sheet; you should have 8 biscuits. Bake for about 15 minutes. Serve warm or at room temperature.
Yield: 8 biscuits
Spread a slice of this grain-free banana bread with Orange-Honey-Fig Jam (here), and serve with afternoon tea. It also makes a nutritious treat packed in your child’s lunch box.
¾ cup coconut flour
¼ cup arrowroot powder
¼ cup ground golden flaxseeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
5 large organic eggs
1¼ cups mashed ripe banana (about 3 medium)
¼ cup melted virgin coconut oil, plus more for greasing the pan
¼ cup pure maple syrup
Preheat the oven to 350°F. Coat an 8.5 x 4.5-inch bread loaf pan with coconut oil.
In a medium mixing bowl, whisk together the dry ingredients. In another mixing bowl, beat together the wet ingredients with an electric mixer. Pour the wet ingredients into the dry and beat together.
Pour batter into the prepared pan and bake for approximately 50 minutes. Cool for about 20 minutes in the pan, then loosen the sides with a knife, and turn over onto a wire rack, allowing to cool completely.
Yield: 1 loaf
I love making these muffins as a special treat for my children in the fall. Full of warming spices and hearty oats, they are packed with goodness.
1 cup brown rice flour
½ cup gluten-free rolled oats
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 cup grated apple
½ cup unsweetened applesauce
¼ cup melted virgin coconut oil or organic butter, plus more for greasing the pan
¼ cup coconut sugar
2 large organic eggs
½ cup fresh or frozen cranberries
½ cup chopped walnuts or pecans (optional)
½ cup raisins or dried currants (optional)
Preheat the oven to 350°F. Coat a 12-cup muffin pan with coconut oil or line with unbleached paper liners.
In a medium mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, whisk together the grated apple, applesauce, melted oil, coconut sugar, and eggs. Pour the wet ingredients into the dry and vigorously whisk together. Fold in the cranberries and walnuts, pecans, raisins, or currants if using.
Spoon the batter into the prepared muffin cups, filling them about halfway. Bake for about 25 minutes. Cool on a wire rack before serving.
Yield: 1 dozen muffins
Variations: Replace the grated apple with grated zucchini or carrots. Replace the cranberries with fresh or frozen blackberries, blueberries, or raspberries.
Serve these egg-free, gluten-free muffins in lieu of cupcakes for a young child’s birthday party. I use sprouted brown rice flour in my recipes because I find it easier to digest and more nutritious, but regular brown rice flour works as well.
2 cups brown rice flour
½ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon ground cinnamon
2 tablespoons ground chia seeds
¾ cup warm water
1¼ cups mashed ripe bananas (about 3 medium)
⅓ cup coconut sugar
⅓ cup melted virgin coconut oil, plus more for greasing the pan
1 to 2 teaspoons vanilla extract
½ cup chopped walnuts
½ cup dark chocolate chips
Preheat the oven to 350°F. Coat a 12-cup muffin pan with coconut oil or line with paper muffin cups.
In a medium mixing bowl, whisk together the dry ingredients.
In another mixing bowl, vigorously whisk together the ground chia seeds and warm water. Let rest for about 5 minutes. Add the mashed bananas, coconut sugar, melted coconut oil, and vanilla and beat together. Add the wet ingredients to the dry and mix together well. Fold in the walnuts and chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 25 minutes. Cool on a wire rack before serving.
Yield: 1 dozen muffins
Serve these nourishing muffins with sautéed kale and sausages for breakfast, or pack one in your lunch. You can also make them into mini muffins and serve them for a child’s tea party!
2 cups blanched almond flour
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
4 large organic eggs
⅓ cup melted virgin coconut oil, plus more for greasing the pan
⅓ cup pure maple syrup
¼ cup coconut milk or cashew milk
2 teaspoons vanilla extract
1 heaping cup fresh blueberries
Preheat the oven to 350°F. Line a 12-cup muffin pan with unbleached paper liners.
Whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and vigorously whisk together until combined. Fold in blueberries.
Spoon the batter into the lined muffin cups. Bake 25 to 30 minutes. Cool on a wire rack before serving.
Yield: 1 dozen muffins
If you are a buckwheat lover then you will to enjoy these gluten-free muffins. Be sure to use freshly ground buckwheat flour from the raw groats. This type of flour tastes and behaves much differently than regular roasted buckwheat flour you buy in the store. Serve these with a green smoothie for a quick breakfast.
2½ cups buckwheat flour
½ cup arrowroot powder or tapioca flour
2 teaspoons baking powder
½ cup coconut sugar
1 teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 cups unsweetened applesauce
¼ cup melted virgin coconut oil, plus more for greasing the pans
2 teaspoons vanilla extract
1 cup grated carrots
½ to 1 cup raisins (soaked for 10 minutes in ¼ cup water)
Preheat the oven to 375°F. Coat a 12-cup muffin pan with coconut oil or line with unbleached paper muffin cups.
In a large bowl, combine the buckwheat flour, arrowroot, sugar, baking soda, baking powder, sea salt, and spices and mix well.
Put the applesauce in a separate bowl and add the melted coconut oil, vanilla, carrots, and raisins and whisk to combine. Pour the wet ingredients into the dry and mix to incorporate. The batter will seem thick; don’t be tempted to add more liquid.
Spoon the batter into the prepared muffin pans and bake at 375°F for 25 to 30 minutes. Loosen the sides of the muffins with a knife and gently remove them from the pans. Transfer to a wire rack to cool.
Yield: 1 to 1½ dozen muffins
These muffins are lemony and not too sweet, perfect to serve for breakfast with scrambled eggs and steamed kale.
½ cup coconut flour
½ cup arrowroot powder
2 tablespoons poppy seeds
1 teaspoon baking soda
¼ teaspoon sea salt
6 large organic eggs, at room temperature
¼ cup melted virgin coconut oil, plus more for greasing the pan
¼ cup unsweetened applesauce
¼ cup pure maple syrup
freshly squeezed juice of 1 large lemon
1 to 2 teaspoons finely grated lemon zest
Preheat the oven to 350°F. Coat a 12-cup muffin pan with coconut oil or line with paper muffin cups.
In a medium mixing bowl, whisk together the dry ingredients.
In a smaller mixing bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and immediately whisk together until combined.
Spoon the batter into the prepared muffin cups, filling each cup halfway. Bake for 25 to 30 minutes. Cool on a wire rack before serving.
Yield: 1 dozen muffins
Serve these nutritious muffins on a chilly holiday morning along with scrambled eggs and sautéed kale. My children also like to pack them in their lunch boxes. If you don’t have goji berries—an antioxidant-rich superfood—then use dried cranberries or chopped pecans, or omit them altogether.
½ cup coconut flour
¼ cup arrowroot powder
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon sea salt
1½ teaspoons pumpkin pie spice
½ cup goji berries
½ cup pumpkin purée
⅓ cup pure maple syrup
¼ cup melted virgin coconut oil
4 large organic eggs
1 teaspoon vanilla extract
Preheat the oven to 350°F. Line a 12-cup muffin pan with unbleached paper liners or coat with coconut oil.
In a large mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, whisk together the wet ingredients. Pour the wet into the dry and vigorously mix together until combined. Spoon the batter equally into the prepared muffin cups.
Bake for about 25 minutes. Cool on a wire rack before serving. Store leftover muffins in an airtight glass container for up to 4 days.
Yield: 1 dozen muffins
Here is a recipe for an allergen-free baking powder. In addition to being sensitive to gluten, dairy, and eggs, many people also have allergies or sensitivities to corn. Cornstarch is one of the main ingredients in baking powder. You can store your homemade baking powder in a tightly covered glass jar almost indefinitely. Just be sure to label it!
¼ cup baking soda
½ cup cream of tartar
½ cup arrowroot powder
Place all the ingredients into a glass jar and shake well. Store your baking powder in a cool, dry place.
Yield: ¾ cup