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Breakfast

Recipe: Gluten-Free Orange Carrot Muffins

Last Updated on by the Celiac-Disease.com Staff

Do you enjoy gluten-free muffins? Chances are if you buy them pre-made, you’re probably only getting things like blueberry muffins, chocolate chip muffins, etc. If you want an interesting muffin, you’ll need to bake it yourself.

Here is an interesting recipe for orange carrot muffins that I figured I would share with everyone.

Gluten-Free Orange Carrot Muffins Recipe

Dry Ingredients:

  • 100g Ground Almonds/Meal
  • 90g Rice flour (Doves Farm)
  • 40g Tapioca flour/starch (Allergy care)
  • 1tsp GF Baking Powder
  • 1tsp Ground Cinnamon (Goodalls)
  • ½ tsp of Ground Mixed Spice (Goodalls)
  • ½ tsp of Bread Soda
  • ½ tsp of Xanthan Gum
  • Large pinch of salt (about 1/8 tsp)

Wet Ingredients:

  • 200g Demerara Sugar
  • 6 Tbls vegetable Oil
  • 2 Eggs
  • 2 Tbls of Orange Juice
  • Grated rind of a Large Orange
  • 200g Carrots peeled and grated (set aside)
  • 60g of Sultanas
  • 80g of Chopped Walnuts
  • 3 X 6 Muffin Trays
  • 18 Paper cases

Muffin Directions:

  1. Pre-heat to 350F.
  2. Mix sugar, eggs, oil, and orange juice until smooth (set aside).
  3. In a separate bowl mix all dry ingredients.
  4. Add the dry ingredients to the wet mixing bowl.
  5. Add the sultanas, chopped walnuts, and grated carrot mix.
  6. Fill into the paper cases in the muffin trays.
  7. Bake for about 50 – 60 Minutes.
  8. Rotate trays during baking.
  9. Allow cooling on racks.
  10. Once cooled, top the muffins with icing.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Recipe: Gluten-Free Blueberry Pancakes

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

There are a number of great gluten-free pancake recipes out there, but here is one that I think is pretty special. Try it for yourself and let us know your thoughts in the comments below!

Gluten-Free Blueberry Pancakes Recipe

Ingredients:

  • 1 cup gluten-free flour mix (see below)
  • 1 tablespoon flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil (I used safflower)
  • 1/2 teaspoon vanilla
  • 1 cup plain Soy Milk
  • 1 teaspoon lemon juice
  • 1 cup blueberries
  • 1 egg

Directions:

  1. Mix the flour mixture, flaxseed meal, baking powder, baking soda, sugar, and salt together in a medium-sized bowl.
  2. Add the oil, egg, vanilla, soymilk, and lemon juice and mix until just blended.
  3. Add the blueberries and blend to mix them into the batter.
  4. Drop 2 tablespoons of batter per pancake (or more if you like them bigger) onto the griddle. When the top of the pancake looks almost completely dry, flip the pancake and cook until the other side is finished.
  5. Top with maple syrup.

Want to make this recipe Vegan friendly? Just eliminate the egg!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Recipe: Gluten-Free Ham and Cheese Crepes

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

These delicious crepes are a favorite in our house. We eat them filled with scrambled eggs, ham, and cheese, but you can fill them with anything. If you are feeling especially creative, try adding different herbs and seasonings to the crepe mix for a different flavor.

Gluten-Free Ham and Cheese Crepes Recipe

Ingredients:

  • 8-10 eggs
  • 3 ounces of Ham lunch meat
  • 1/2 tablespoon butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup cornstarch
  • 1/3 cup cornmeal
  • Salt & Pepper
  • Shredded Cheese (we use cheddar but you can use whatever you prefer)

Directions:

  1. Place a large skillet over medium heat and add butter
  2. While the butter is melting, cut the ham into bite-size pieces.  A pizza cutter works great for this.
  3. Once butter is melted add ham to the pan and give a quick stir.  Let cook for 2-3 minutes.
  4. Crack 8-10 eggs in a bowl and whisk.
  5. Add eggs to skillet and sprinkle with a dash of salt and pepper and stir.
  6. In another bowl crack 2 eggs.
  7. Add milk and a pinch of salt and whisk.
  8. Add cornstarch and whisk until cornstarch is dissolved.
  9. Stir the egg and ham mixture and continue stirring every couple of minutes until the eggs are cooked completely.
  10. Preheat a 9-inch, nonstick skillet over medium heat.
  11. Whisk the crepe mixture again to ensure that all the lumps of cornstarch are gone.
  12. Add cornmeal to the crepe mixture and whisk.
  13. When the 9-inch skillet is warm, whisk the crepe mixture and then pour a thin layer over the bottom of the skillet.  Crepes should be fairly thin.
  14. Allow the crepe to cook until the side that is facing up is cooked through and then flip.
  15. Cook for about 1 more minute then remove to a plate.
  16. Whisk the crepe mixture before pouring out additional crepes and cook the same way.
  17. To assemble, place the crepe on a plate and spoon the ham and egg mixture, while still warm, to one side of the crepe. Sprinkle with shredded cheese and then roll up and enjoy!!

Makes approximately 4 crepes.