Sunday, November 14, 2010

Me? Gluten-Free!?

Nope, not usually! But when the UUCA FoXY group planned our camping trip I volunteered to bake gluten-free muffins...VEGAN gluten-free muffins. Let me just tell you, I was more than a little intimidated. I did some research and quickly realized I'd be dealing with lots of ingredients I'd never even thought about using before (sorghum flour? xanthan gum?). With a little help from a friend, I decided on Gluten-Free Pumpkin Muffins. It's autumn and everyone loves pumpkin, right? I found all of the ingredients at MOM's Organic Market and ShopRite. Shopping gluten-free isn't as hard as it once was. But, it's NOT cheap! These muffins were easy though and tasted amazing. You'd never know they were vegan and gluten-free! I hope you enjoy them as much as we did!
 Gluten-Free Vegan Pumpkin Muffins

Preheat oven to 350 degrees. Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together:

1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Add in:

1 1/3 cups packed organic light brown sugar
1 cup organic canned pumpkin
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan
1 tablespoon vanilla extract
1/4 teaspoon lemon juice

Add in:

1/2 cup vanilla almond milk

Beat the batter to mix the ingredients.

Stir in:

1/2 cup roughly chopped pecans

Spoon the batter into muffin cups, filling them close to the top. Smooth the tops using the back side of a wet spoon.

Add a pecan half to each muffin top.

Bake until domed and golden, roughly 22 to 25 minutes. Cool on a wire rack.

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