Wellness for the Family: Gluten Free Recipes
Plenty of people go gluten free. Some by choice, and some because of celiac disease.
No matter which side you fall on, Registered Dietitian Grace Derocha, with Blue Cross Blue Shield of Michigan, has two tasty recipes to share.
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1 ¾ cup gluten-free multi-purpose flour or any gluten-free flour of choice
- ½ butter, softened
- 2/3 sugar
- 1 Tbsp honey or molasses
- 2 large eggs
- 2 medium very ripe bananas, peeled and mashed
- ½ cup chopped walnuts, optional
Preheat oven to 375 degrees Fahrenheit. Grease 12 cup muffin pan or line with papers and grease papers.
Whisk together the baking powder, baking soda, salt, cinnamon and flour.
Beat together the butter, sugar and honey in a large bowl. Beat in the eggs one at a time. Make sure to incorporate and combine the entire contents of the bowl.
Add the dry ingredients to the egg mixture in alternating parts with the mashed bananas using the mixer. Make sure that all ingredients are well combined. Be sure to scrape the bowl.
Stir in the walnuts.
Fill the muffins cups to the top. It will rise above while baking.
Bake the muffins for 22 to 25 minutes. They are done when the muffins spring back when lightly touched. Remove from oven and let rest for five minutes before removing from the pan.
- 2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)
- 2 whole eggs
- 2 egg whites
- 2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Pizza sauce, for dipping
Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 12 cup muffin tin with nonstick spray and set aside.
Add all ingredients except pizza sauce to a large bowl then stir to combine.
Fill muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 25 to 30 minutes, or until golden brown. Let cool for five minutes before removing from cups. Serve with warmed pizza sauce.
To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20 to 40 seconds depending on how many you’re reheating.
For more recipes and health and wellness tips, visit AHealthierMichigan.org.