Gluten-Free Blueberry Muffins

A couple weeks ago for ACDA’s Conductors Cup I decided to bake Gluten-free Blueberry Muffins.  The more people I meet, the more people I find have Celiac Disease (http://www.mayoclinic.com/health/celiac-disease/DS00319) and I want to bake goods that everyone can enjoy!

Gluten-free Blueberry Muffins

1 1/4 cup Pamela’s Mix (GF baking powder)

1/4 cup water

1/3 cup honey

1 Tbsp ground flaxseed mixed in 3 Tbsp warm water

1 tsp vanilla

1/2 cup blueberries

Preheat the oven to 350 degrees.  Mix together baking mix, water, honey, flaxseed, and vanilla.  Once well-blended, mix in the blueberries.  Spoon into a cupcake pan (either greased or with cupcake papers) until each are 2/3 full.  Bake for 18-20 minutes.

Look at those delicious muffins!

Mmmm….

…I had to eat one while they were hot because they smelled so fantastic!

I took them with me to school and sold them at ACDA Conductors Cup.

I like to make ingredient signs for those who are weary…and also because it’s fun.  🙂

The coffee we have served in the past was Mildred’s coffee.  If you have never had it before, you should check it out:  http://www.mildredscoffeehouse.com/  It’s one of my new favorites!

Gluten Free Banana Bread

It’s Thursday night, yet again and I am baking for ACDA’s Conductor’s Cup tomorrow!  …I have been so busy lately that I had forgotten how much I love to bake!  I found this recipe at Celiac Sprue Association website.  I have so much GF baking flour that I’m always looking for gluten free recipes.  I like to include a sign with the ingredients on if in case people may be skeptical about what they eat and it has become a huge hit!  I will have to take pictures of our Conductor’s Cup tomorrow so you will see what we do.

8 Tbsp of Earth Balance, softened

1 cup sugar

2 eggs

1 tsp GF vanilla

3 large, very ripe bananas

2 cups prepared GF baking mix

2 tsp GF baking powder

Preheat the oven to 325 degrees and spray a 5 x 9-inch loaf pan with cooking spray.  In a large bowl, cream the butter with the sugar.  Beat in eggs, vanilla, and bananas.  In a separate bowl, mix together the flour and baking powder.  Bake for 1 hour and 20 minutes or until toothpick comes out clean.  Let cool before slicing.

As you can see, my loaf sunk and I’m not exactly sure why, but it still tasted AMAZING!

Gluten Free Mexican Wedding Cookies

This week for ACDA’s Conductor’s Cup I have baked something new that I have never tried before!  Mexican Wedding Cookies!  I found them when I was searching for “Gluten Free” recipes.  (http://www.glutenfreeda.com/recipe-view.asp?cat=7&id=2674)  I’m sort of on a gluten free kick.  My voice teacher who has moved away could not have gluten products, so I am always thinking about those who are like her.  I could not IMAGINE not being able to have gluten products.  Gluten is in EVERYTHING!  This recipe (like the peanut butter cookies) also has few ingredients and is quite easy.

1 cup of pecans

1 cup of butter (The original recipe calls for “unsalted” butter.  I chose to use Earth Balance)

1/4th tsp salt

1/2 cup powdered sugar

2 tsp vanilla extract

2 cups of gluten free flour

1 cup of powdered sugar after baking

Preheat oven to 350 degrees and line a baking sheet (or two) with parchment paper.

Place pecans in a skillet over medium heat and toast until starting to brown or fragrant.  Remove from heat and let cool.  Once they are cool, you can grind and process them until finely chopped, or do it the old-fashioned way like me and use a hand-held chopper.  🙂  In a mixing bowl, beat butter, salt, 1/2 cup of powdered sugar, and vanilla.  Again, I chose to use my hand-held mixer, but a stationary mixer will work just fine.  Gradually beat in pecans, then flour and mix until blended.  Roll them into 1-inch balls and place them on the baking sheet.  Bake for 15 minutes or until lightly browned.

Once cookies are firm, transfer them to a rack to cool.  When they are completely cooled, roll them in powdered sugar.

My mother used the phrase “melt in your mouth” when she tried one.  🙂

Gluten Free Peanut Butter Cookies

As President of ACDA, my officers and I try to come up with ways to make money for our organization.  (Especially for the trip to the ACDA Convention in the Spring.)  I’m not sure when it started, but as long as I’ve been a part of ACDA (I was the secretary before becoming President), we have always held “ACDA’s Conductor’s Cup.”  Every Friday morning, we sell coffee, tea, and baked goods.  😀  Can you imagine how much I enjoy that?

Last Friday, September 3rd, I baked Gluten Free Peanut Butter Cookies (a recipe I had gotten from Whole Foods website).  They are ADDICTIVE!!  Oh.my.goodness.  I MUST share this recipe with you.  It has few ingredients and is quite simple.

1 egg

3/4th cup sugar

1 tsp baking soda

1/2 tsp vanilla extract

1 cup peanut butter (the original recipe calls for “creamy,” but I’m a big fan of “crunchy” so that is what I used)

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  Beat the egg, sugar, baking soda, and vanilla in a mixer (I prefer to use a hand-held mixer.  It’s easier to clean. :D).

Then beat in the peanut butter.

Roll 1-inch balls and lay out on the prepared baking sheet.

Lightly press down with a fork in the criss-cross pattern. (If the dough tries to stick to your fork, I have found that dipping the fork in warm water helps.)  Bake for 10 minutes and voila!

Once you try one, they will be gone before you know it.  They were definitely a hit at school.  🙂