Barbara's Pumpkin Muffins - Gluten-free, Vegan, Delicious, with an oil-free variation

I've  been working on my Pumpkin Muffin Recipe this fall, and have come up with an improved recipe, with an oil-free alternative.  I think you will really like it.  I will post it here, and put a link to it on the original Pumpkin Muffin Recipe page.

BARBARA'S PUMPKIN MUFFINS

Gluten-free, Vegan, Delicious, with an oil-free variation
By Barbara Frohne

www.wildflowermorningrecipes.blogspot.com

WET INGREDIENTS:

3/4 cup water or dairy free milk
one 15 oz can pumpkin
1/3 cup oil OR 6 dried prunes soaked in the water until they are softened
1/3 cup honey

DRY INGREDIENTS:
1/4 cup garbanzo flour

1/4 cup tapioca starch

3/4 cup white or brown rice flour

3/4 cup sorghum flour or oat flour
1/3 cup flaxseed meal (grind whole flax seeds in a blender or coffee grinder)
1 tsp baking soda
1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 cup raisins
1/3 cup chopped walnuts or pecans (optional)

Preheat your oven to 350 degrees.

Prepare your muffin pan by spraying pan spray into each cup, or using muffin papers.

Puree the wet ingredients in a blender until smooth and creamy. In a large bowl, combine the dry ingredients and mix together completely. Add the wet ingredients from the blender to the flour mixture in the large bowl and blend with a large spoon until everything is just mixed together, no longer. Spoon into a greased muffin pan or muffin paper. Mound the dough up to the top of the muffin cup.

Oil Free alternative: Soak 6 dried prunes in the 3/4 cup water until they are softened. Blend until smooth. Puree with the other wet ingredients. Substitute the prune puree in place of the oil in the wet ingredents.

Bake at 350 F (175 C) for 30 minutes.

Makes 12 muffins.

The link to the old recipe is here.

Barbara's Bountiful Blessings Bread

 I have been needing to put this recipe on the web for quite a long while, but I have been holding off, because I didn't have photographs to share too.  I decided that because my friend needs the recipe today, that I will put it up without the photos, hoping that someday I will manage to not be in such a hurry to eat the bread and remember to get out the camera.

I am pretty sure that if you like a hearty, healthy bread, that you will like this satisfying loaf.

Barbara's Bountiful Blessings Bread
http://wildflowermorningrecipes.blogspot.com/
Gluten-free and Vegan
Makes 2 loaves

By Barbara Frohne

(With directions suitable for living in a dry climate.  If you live in a warm humid place the steam will likely not be needed.)

Step 1:  Mix the following into a small bowl and set aside for at least 15 minutes.
1/2 cup flax seeds
1/4 cup chia seeds
1 1/3 cup warm water

Step 2:  Measure and mix the following ingredients into a large bowl.
1/3 cup ground flax seed
1/3 cup ground chia seed
1/4 cup psylium seed husks,
1/4 teaspoon vitamin C powder
2 cups tapioca flour
2 cups millet flour
2 cups sorghum flour
2 teaspoons salt
1/4 cup sugar
8 teaspoons active dry yeast

Step 3:  Put a teakettle on the burner and bring it to a boil.  Set it so it won't whistle, but steam will pour out of the spout instead. 

Step 4:  Add the following to the very large bowl, and mix very well for a minute or two with a wooden spoon.  If it is too stiff for the spoon, knead with your hand in the bowl or on the counter, but it doesn't need much more flour.  You want to keep it light.
1/2 cup light cooking oil (I use grapeseed oil)
3 cups warm water
The pre-soaked seed mixture from step 1

Step 5:    Place a dish of water on the bottom shelf of the oven to provide humididy in the oven.  Preheat the oven to 390 degrees.  

Step 6:  You should have a sticky dough now.  Spray two loaf pans.   Sprinkle some rice flour or sorghum flour on the counter.   Divide your dough in two pieces.  Place one piece at a time on the counter and shape into a loaf shape.  Place into the loaf pans.  The dough is sticky and will stick to your hands, but do the best you can to manage it, keeping it as light and tender as possible. 

Step 7:  Set the loaf pans on top of the stove with the steam from the teapot aimed at them.  Let them rise for 15 – 20 minutes.  Make sure the oven is pre-heating. 

Step 8: Bake at 390 degrees for 45 - 50 minutes, or until the loaves are browned and loaves sound hollow.  (You might need longer. I think I did last time, but can't remember how many minutes I added.  It might have been more then 1 hour all together.)

Step 9:  Remove from oven and loaf pans and cool.  And try to resist the temptation to eat it all right now.

Chickpea Flatbread - Gluten-free, Vegan

Oh my!  Oh my!  I just made the most fabulous gluten-free, vegan, flat bread I've ever made.  It is a little bit like foccacia, and a little bit like pizza.  Preparation was easy, and the kids are begging me to make it again for supper, so I know it is a good one.  It is made from chickpea flour, something that is a staple in many gluten-free kitchens already.

From my reading on the web, it appears that chickpea flat breads were first made in Italy, and then spread to south France, and now are common in South America too where many Europeans immigrated.  I am certain that my version is not authentic, but it is tasty, and nutritious, fitting the needs of my American family.  Your family might like it too.

I include 1/2 an onion in each recipe.  In my opinion, that is what makes this bread fabulous.  But I know other people would disagree with me.  I am pretty certain you could leave it out, as many recipes have no onions or other veggies in them.  But since I eat a plant based diet, I add veggies to any dish possible. Who knows, maybe next time I'll add some kale.

It doesn't taste a bit like chickpeas or beans when it is baked.  If you have people in the family who might think they don't like chickpeas, call it by it's Genovese name, Farinata, instead.

By the way, you may want to consider making a double or a triple batch, because the bread disappears quickly. 

Chickpea Flatbread - Gluten-free Vegan
www.wildflowermorningrecipes.blogspot.com

1 1/4 cups chickpea flour, also called garbonzo flour or besan
1 1/2 cups water
1/2 tsp salt
1 - 2 Tbsp extra-virgin olive oil
1/2 medium onion, chopped small
1/2 can of black olives, sliced

1.   Mix together the chickpea flour, salt and water.   Leave it to rest for 30 minutes or more.

2.  Preheat the oven to 425 degrees Fahrenheit. 

3. Chop the onions finely, and slice the olives.  

4.  Pour the olive oil in the bottom of a cast iron skillet (12 inches round), or other oven proof pan, such as a pizza stone, or even a casserole dish.  Wipe a little of the oil up the sides of the pan about 1/2 inch.  Evenly distribute the onions in the pan, and then sprinkle the olives on top of the onions.  

5.  When the batter has sat long enough, evenly pour it over the onions and olives, careful to cover the bottom of the pan to equal depths of batter.

6.  Place the pan in the hot oven,and let bake for around 25 minutes, or until firm and starting to get a little crispy.  Let the flatbread cool before cutting and handling.

Sorghum Rice Loaf - Gluten-free, Not Vegan, Bread

 I am on the island of Guam for the next three months.  Before we came, I wondered how we were going to live, and eat gluten-free.  Would we only have rice available?  The good news is that there are many gluten-free food available on Guam.  They aren't always cheap, but Payless Grocery Store at the Micronesia Mall has a large health food section, and many gluten free items.  A month before we came, I placed an order with Azure Standard and had it shipped to the island.  It arrived in excellent condition just about the time we arrived.  So I have gluten-free oats, sorghum flour, and brown rice flour to bake with.  I found flax seed on island.  My mom mailed me a tiny amount of Xantham gum, so I might use that sometime.

I googled some bread recipes to see what I could bake with what I have available.  I tweaked my first experiment, and came up with this recipe.  I am compromising on my vegan ideals, and using eggs whites in the recipe so we have a good rise and texture.  At home I often use Udi's bread, which also has eggs, so I decided that might help my bread too.  It does make a difference.  Though I think I still prefer my more complicated bread that is on this blog, Barbara's Almost Whole Wheat, Gluten-free Bread, it has more ingredients then I have here.

We took this bread with us on a camp out this weekend at the beach, and enjoyed it with peanut butter for one breakfast, dipped in mashed bananas and soymilk and fried as french toast for the second breakfast, and as the buns for homemade burgers one night.  Out of the four loaves I made last week, there is only one loaf left.  I guess I will have to make some more this week.

Sorghum, Rice Loaf -Gluten-free, not Vegan, Bread
Makes 2 medium Loaves

Step 1:  Mix the following ingredients in a large mixing bowl.
2  cups of brown rice flour
2 cups sorghum flour
2 cups tapioca starch
1.5 teaspoons salt
8 teaspoons yeast
4 Tablespoons psylium seed husks (I used Metamucial with the shortest ingredient list, including only psylium seed husks, citric acid, and   . )
1 Tablespoon sugar

Step 2:  Blend in a blender, then add to the dry mixture
1/2 cup flax seed
1 cup warm water

Step 3:  Combine and add to the dry mixture
3 cups very warm, but not hot water
4 egg whites
1 Tablespoon oil

Step 4:  Mix together the dry and wet ingredients until completely mixed, then mix by hand for 2 - 3 more minutes.

Step 5:  Divide the dough, and spread into two, medium sized loaf pans.  Spray them if they are not tefflon.  Let the loaves rise for 30 minutes.

Step 6:  Preheat the oven to 375 degrees F.  Place the loaves into the oven and bake for 45 minutes.  Remove from the pans and cool.

Farmhouse Seed Bread, part 2

We made a loaf of the Farmhouse Seed Bread last night, from a recipe we mentioned in a previous post.

The recipe looked good, contained nutritious ingredients we were interested in using, and now we know - It tastes good too!

This morning my in-house food photographer, aka, my 11 year old son, took the bread and worked on an artist presentation in the morning light, so you could see how lovely the loaf looked.

You can get the recipe by clicking on the link and going to the The Whole Life Nutrition Kitchen. The ingredients went together pretty easily.  The directions are easy to follow.  One thing I didn't notice before making the bread is that I needed to allow 1.5 hours for the bread to rise.  Most of the gluten-free breads I've made lately have a short rising time.  So I had to stay up much later then I wished waiting for the bread to rise and then finish baking.  The bread came out crusty on the outside and a lovely warm brown color.  I didn't put any olive oil on the outside before baking, or sprinkle on the seeds as the recipe suggested.  Inside the bread was moist, but not too much so.  Everyone in the family liked it toasted.  The flavor is very nice for a whole grain, gluten-free bread.   We expect to make this recipe often.

All photos in this post by William, of Fins, Feathers and Fur Photography.

Farmhouse Seed Bread

In one of the blogs I read regularly, I just found a new bread recipe that appears to meet all the expectations I have in a recipe.  And it has beautiful photos too.  I haven't tried it yet, but I definitely will, maybe even tomorrow.  And I'll let you know how it turns out.  But just in case you need the recipe right now, I'll give you the link today.  You can find it at Nourishing Meals' Blog.   Be sure to comment if you try it, on this blog and at Nourishing Meals also.  It is called Farmhouse Seed Bread.  It is Xanthum free, soy free, flax free, nut free, and vegan.

Barbara's Gluten-free (Almost Whole Wheat) Bread

Fresh Gluten-free Bread, Ready to Bake

I grew up eating homemade whole wheat bread.  Every morning it seemed we ate homemade whole wheat toast.  Every day at school I devoured sandwiches made from homemade whole wheat bread. Even at a young age, when my mom was there, I was there with her in the kitchen mixing yeast and sugar, wiping flour on my face, kneading my little bit of dough while she kneaded 6 loaves of dough at a time.  I learned a lot from mom, one of which was that Whole Wheat Bread is a life essential and that it tastes best when you make it from scratch.   I came to enjoy making bread on my own.  When I went away from home and got my own kitchen, I started making bread for myself.  I would still make 6 loaves at a time, which is a huge amount for one person, but I'd put them in the freezer, and then they'd be ready when I needed them.  I didn't need to make bread too often.  

What I didn't know was all that wheat bread eating was causing my health problems.  It was good whole wheat bread, but it wasn't good for me.  I was over weight, had a cloudy head and was tired all the time.  Since then I have learned that I am gluten intolerant.  Living gluten free has changed my life.  Among other things, I have energy.  I don't need naps all the time.  My head is so much more clear.  And it is easy for me to maintain a healthy weight.  I have learned to be happy without eating bread.  (I really was addicted to it.)  It has been around 13 years since I first went gluten free, but in all this time, I have not found a bread that starts to compare to the bread I used to make.  But I've developed a recipe that comes closer then anything else I've tasted.  And I give thanks to God for making it happen.  All good ideas come from God.

I've learned that there are lots of different kinds of breads out there.  There are lots of ideas on what the perfect bread tastes like.   Only a few people enjoy a vegan whole wheat bread when they are eating gluten, so I can tell you from the start, this bread recipe will be only for a certain group of people who want a plant based bread, containing as many whole grains as possible, with no eggs, milk or refined fats.  This bread will surprise many people because it contains an apple and a stalk of celery, but those two ingredients are very important to the success of the bread, so don't leave them out.  The recipe requires a high quality blender, so if you don't have one, this recipe isn't for you.  But if your desires are similar to mine, I think you will find this bread to be very pleasing.  It rises well compared to other whole grain gluten-free bread recipes I have tried.  And the best of all, this recipe has excellent flavor for a whole grain, plant-based, gluten free bread.   It has been a long time since I've eaten Mom's homemade bread, but this bread gets closer to it then any I've tasted, given my other dietary restrictions.

Go ahead and give it a try.  Follow the directions carefully.  I've learned that many of Mom's rules for making whole wheat bread don't apply here.

Newly Shaped Loaf

Barbara's Gluten Free (Almost Whole Wheat) Bread

By Barbara @ wildflowermorningrecipes.blogspot.com

January 2012 Edition

Step 1: First of all, if you keep your yeast in the freezer, get it out early and measure it so it will be room temperature by the time you are ready to add the sweetner and liquid. Then make some flour mix. You will use part or all of the flour mix to make the bread. You could make a large amount of flour mix ahead of time and keep it in the freezer, but make sure it is at room temperature before you mix up the bread.

Flour mix:
2 cups gluten free oat flour (grind in your blender from gluten free oats)
1 cup teff flour
2 cups sorghum flour
½ cup garbonzo or garfava flour
1 ½ cup tapicoa flour/starch
1/4 cup psyllium seed husks
2 Tbsp. EnerG egg replacer
1 Tbsp. xanthan gum

Step 2: In quart sized bowl mix together:
1/2 tsp. honey
1 cup very warm, almost too-hot water
1 Tbsp. yeast
Let set 'til foamy

Step 3: In blender combine:
1 fuji apple, medium to small in size, cored and sliced

2 large stalks of celery

¾ cup walnuts
1 cup flax seeds
1 tsp. rose hip powder (If you don't have this, You can sub 1-2 Tbsp. lemon juice, but the rose hip powder yields a little better result. This is to put an acid in the recipe.)

3 tsp salt
2 tsp. blackstrap molasses
3 cups warm water
Blend until thick and foamy. Then add to yeast mixture, when the yeast is ready. 

Step 4: (The first thing I need to remind you of is that this is not wheat bread, and therefore you will not follow the rules for making wheat bread.) When the yeast mixture is good and foamy, place the ingredients in the blender and the yeast mixture in  large bowl and mix well with a whisk or wooden spoon. Now add 2 cups of the flour mixture made in step 1 (above).  Mix until well combined, but don't over mix.  Add more flour mix, cup by cup, stirring well, until dough is dry enough to knead on the counter (probably about 2 -3 cups of flour mix), but still sticky. You may not need all the flour mix for one recipe. Scrape the dough out onto the flour covered counter and then spread some flour on top of the bread. Gently work the bread, turning it under and around. Do not work it hard like wheat bread. Work in just enough flour so you can handle it and shape it into loaves.  Your hands will still be sticky.  This is one of the major secrets of this bread, put in just enough flour to form loaves and work it in completely, but don't over work it, but do not work in too much flour, or over work the dough, or it will be heavy bread. Remember you are not working to activate gluten fibers in the bread, as there is none, but rather to just mix the bread well. It really does not take too long to do this.

Step 5: Shape into two loaves, and placed in oiled bread pans.  Cover and let rise for 30 minutes. 

Step 6: Place bread on a low rack in a cold oven set for 350 degrees Fahrenheit.  Bake for 90 – 100 minutes.

Cool and Ready to Slice

Step 7:  After the bread is baked, let it cool. It is quite sticky at first, but will be more firm the next day. It is best to keep it in the refrigerator.  If you aren't going to eat it right away, slice the bread and then store it in a zip bag in the freezer, taking out only as much as you need at a time, and letting it thaw to make sandwiches, or toasting it in a gluten free toaster, (so as to avoid contamination from gluten crumbs).

Easy Corn Cakes or Savory Vegetable Corn Cakes

Here is the newest favorite at our house. We have made it several times last week, each time varying it some. We like the easy version with nut butter and fruit on top. We like the Savory Vegetable version with pinto beans and salad on the side. You can make both half and half with garbonzo and sorghum flour, or all garbonzo flour or some other variation. It varies the flavor a bit. The garbonzo flour makes a nice texture in the corn cakes. This recipe is a variation of one I found at the Fat Free Vegan Blog.

Easy Corn Cakes
Or Savory Vegetable Corn Cakes

1 cup yellow corn meal
1/2 cup hot water
1/2 cup garbonzo flour (besan or chickpea)
1/4 sorghum flour (or more garbonzo flour or other flour)
2 tsp. baking powder
1/2 tsp. salt (possibly more if you are make the savory cakes)
1 1/2 tsp. Ener-G Egg Replacer
1 cup non-dairy milk of choice
2 tsp. lemon juice
1 cup corn (opt.)
handful of chopped fresh cilantro (opt.)
chili powder (opt.)
cumin (opt.)
garlic powder (opt.)

First, decide if you are going to have plain corn cakes, which are excellent and easy, or if you want savory vegetable corn cakes, which are delicious and satisfying. If you want the savory ones, you will add the optional ingredients in the list. If you want the easy corn cakes, you leave the last five ingredients out.

Mix the corn meal with the hot water until crumbly. Add the remaining dry ingredients, and stir to combine. Mix the non-dairy with the lemon juice and pour it into the dry ingredients along with the corn, cilantro, and spices. Mix well, and set aside while you heat your skillet.

Spray a non-stick or cast iron skillet with a little oil of choice. I like grapeseed oil. When the pan is hot enough to cook pancakes, (I like to set the heat a little bit below medium heat) do one test pancake to make sure the heat is right, and then make more corn cakes using a 1/4 cup measuring cup. Cook until well-browned on each side. Makes about 8-10. You may want to double the recipe so you have left-overs to eat the next day.

Gluten Free Focaccia - Recipe Review

I am excited to tell about a recipe I tried last night, Gluten Free Focaccia Bread with Tomatoes and Garlic. I found the gluten free blog called Karina's Kitchen. It is so good that we have another loaf in the oven right now. This yummy bread is gluten free, dairy free, egg free, and soy free. It also contains whole grain flours. That is a pretty steep challenge for bread, but with this excellent recipe it is a success.

I did a few things differently, and learned a lesson when making the bread which I will tell you about, and hopefully save you a little frustration.

First of all, don't add extra water to the recipe, even if you think it needs it. It make the bread take longer to bake. After the bread had bake an extra 10 minutes and still wasn't done, I took the bread out and cut it into wedges and then put them on a cookie sheet, and then back to the oven. They were nicely done in another 10 - 15 minutes. And the results were very delicious.

Second, the tomatoes that were thinly sliced were better then the ones slice thick.

Third, I didn't have any millet flour or potato starch. So I subbed in some potato flour, some corn flour a little garfava flour, and some more sorghum flour, and the flour combination worked just fine. It seems that brown rice flour or teff would work just fine too, if that is what you have on hand.

Also, I used an Italian herb mix instead of the basil and thyme in the recipe. And I sprinkled the Italian seasoning on top of the bread too before putting it in the oven.

If you are wishing for special gluten free breads, this one is likely to satisfy.

-----------

Follow up note - 4/28/09

I have made the bread several times since then, and have discovered that it works best when you follow the recipe as close as possible. The potato starch and millet flour are very important.
Substitute only if you have to and you will have better results.

Also, the tomatoes taste yummy baked on the bread, but make the bread soggy. You may wish to add them at the end, or not at all.

Simple Gluten-free Cornbread

Cornbread is an easy gluten free bread that turns out pretty much like it used to is corn bread. Corn bread normally has some wheat flour, and eggs and milk and lots of sugar and oil. My recipe still has some oil, but it is one of the few exceptions in our diet. We don't eat it every week, and my husband reminds himself not to eat too much. It is an excellent side with a bowl of soup or chili.

Simple Cornbread
gluten-free, dairy-free, egg-free

Dry:
1 1/2 cup cornmeal
1/2 cup Masa Mixta (usually used for making tortillas) or corn flour
1 cup brown rice flower
4 tsp. Baking powder
1 tsp. Salt
2 T. tapioca flour

Wet:
1 cup water
1 cup rice milk or other desired milk
1/3 cup vegetable oil of choice, I use grapeseed oil
1/3 cup honey

Preheat oven to 400 degrees. Get a 9 x 13 inch baking dish sprayed and ready to go. Mix the dry ingredients completely. Mix the wet ingredients separately, then combine with the dry ingredients. Stir just enough so it gets completely combined, then quickly pour into your baking dish, before it has a chance to rise much. Bake at 400 degrees for about 20 minutes.

Update on 2/19/08: Would you like to make this oil free? I just figured out how to do it. Into your blender place: 1 TBSP flax seeds, and 2 TBSP raw cashews. Substitute 1/3 cup water for the oil, place in the blender along with the 1 cup rice milk and 1 cup water. Blend until smooth and add to the dry ingredients along with the honey.

Gluten Free Pizza Crust

We don't eat a lot of pizza here, but it is nice to make for a special occasion. Here is how we made pizza for my daughter's birthday party.Gluten Free Pizza Crust
Makes 3 or 4 - 12" to 15" crusts

2 cups Sweet rice flour
2 cups sorghum flour
2/3 cup potato flour
2/3 cup garfava flour or garbonzo bean flour
2/3 cup tapioca starch
2 TBSP GF baking powder
1/4 tsp baking soda
1 tsp Italian seasoning (or a combination of oragano, basil, rosemary and thyme)
1 tsp salt
1/2 cup olive oil
2 1/2 cup to 3 cups water

Oil your pizza pans. Preheat the overn to 400F.

In a mixing bowl mix together the dry ingredients. Add the oil, and then slowly start adding the water. If you use a Kitchen Aid or other mixture, just keep working the dough until it is workable and not too sticky, but not dry either, then turn the dough out onto a floured board. If you don't use a mixer, turn the dough out onto a floured board and knead until it is the right consistency. Divide your dough into 3 - 4 balls, depending on the size of your pans. Take one ball and roll it in brown rice flour. Cover your clean hands with brown rice flour. Place your ball in the middle of an oiled pan. Start pressing the dough flat. Push and press until it covers the pan. If you develop a sticky spot. Sprinkle just a tiny bit of brown rice flour there, and keep working it flat. Don't worry about how the dough looks, because it will soon be covered with sauce and toppings, and you won't be able to see that it isn't smooth.

Bake the crusts for around 10 - 15 minutes. Now you have a choice. You can either wrap the crusts in plastic wrap and store them in the freezer until you rare ready for pizza, or you can top them and bake pizza right away. Either way it is delicious! Once you add the toppings bake another 20 - 25 minutes.

Gluten free Oat Waffles

Oat Corn Waffles

In your Vita Mix blender jar put in the following:
6 Madjool Dates, pitted
1/4 cup cashews
2 TBSP flax seeds
2 cups certified gluten free oats
1 cup corn flour
1 cup corn meal
1 tsp salt
5 cups water

Pour into your pre-heated waffle iron. Bake until crispy brown. It takes 8 minutes in my waffle iron. Keep them warm in the oven at 200 degrees, if not serving them right away to keep them crispy and warm. Serve with something yummy on top. I like to top it with thickened fruit.

Note: My guess at blender directions: Place dates, cashews, flax seeds, and 3 cups of the water in your blender jar. Blend until smooth. Place the remaining ingredients in a large bowl. Mix in the remaining water and date mixture. Then bake as directed.

Make extra waffles and put them in a bag in the freezer for later. Then take them out and you gluten free toaster waffles.

Waffles can be a nice substitute for bread in a sandwich, if desired.

Variations:

Gluten free Oat Sorghum Waffles

Substitute sorghum flour for the corn flour and corn meal in the above recipe. You can also increase the oats and decrease the flours in the recipe and it will turn out fine.

Oat coconut variation: Use all oats and now flours and add 1/2 cup of unsweetened dried coconut to the blender jar along with the other ingredients. Blend until smooth and cook as above.

Fruit Sauce

1 quart bag of frozen peaches, blueberries or strawberries
2 TBSP tapioca flour or starch
1/3 cup cold water
apple juice concentrate if needed for extra sweetness

Place the frozen fruit in a sauce pan on medium heat. Add a little water if necessary. Put on a lid. Bring to a boil. Mix the tapioca flour into the cold water in a little cup. Pour the mixture into the fruit and stir. The fruit will quickly thicken. Add a sweetener only if you must.

Gluten-free Pumpkin Muffins

These muffins have a wonderful texture for gluten free breads. Even those who eat gluten love these muffins. Make a double recipe so you can use the less expensive large cans of pumpkin. Then you can feed a crowd or put some in the freezer and bring some out as you need them.

Note:  I have updated this recipe, and added an oil-free variation of my famous Pumpkin Muffin recipe.  I really think that it is better then ever.  You can find it here.

Pumpkin Muffins - Gluten-free, Vegan, Delicious
By Barbara Frohne
www.wildflowermorningrecipes.blogspot.com

Puree, in a blender, the following ingredients until smooth and creamy:

1/4 cup soy milk or rice milk or water
one 15 oz can pumpkin
1/3 cup oil
1/3 cup honey
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt

In a large bowl, combine and mix together:
1 c. oat flour made from gluten free oats ground in the blender
1 c. sorghum flour
1/3 cup flaxseed (linseed) meal (grind whole flax seeds in a blender) (chia seeds also work
1 tsp baking soda
1 tsp GF baking powder
1/2 cup raisins
1/3 cup chopped walnuts or pecans (optional)

Add the pumpkin mixture to the flour mixture and blend until moistened. Spoon into a greased muffin pan or muffin paper. Mound the dough up as high as you want the muffin to reach.  They won't grow much taller, and they won't run away, or spread out onto the pan.

Bake at 350 F (175 C) for 30 minutes.

Makes 12 muffins.

Note:  I usually make a double batch of these so I can use the more economical large sized can of pumpkin, and I have plenty of muffins left over for later use.