Corn Bread Muffins

These are delicious! I found the recipe on Pinterest here. I usually double the recipe and serve them with crockpot beans and shredded cheese. The leftovers are great for breakfast, too.

Corn Bread Muffins

INGREDIENTS:

½ cup oil

⅔ cup granulated sugar

1½ Tablespoons honey

2 large eggs

1 cup buttermilk

1 cup yellow cornmeal

½ teaspoon salt

½ teaspoon baking soda

1 cup gluten free flour

½ cup shredded cheddar cheese

½ cup diced green onions

Frozen corn

HOW TO PREPARE:

Preheat your oven to 350 degrees F. Grease or line the insides of your muffin tin or pan. Set aside.

In a medium bowl, or the bowl of a stand mixer, stir by hand or mix on low speed, butter, sugar and honey together. Add eggs and buttermilk, stir or increase speed to medium-low until well mixed. Add cornmeal, salt and baking soda. Once this is well mixed, add the flour and then stir or mix just until the flour disappears.

Sprinkle the cheese over the entire mixture to prevent the cheese from clumping together.

Add the green onions and frozen corn and stir with a rubber spatula until mixed throughout.

Divide batter equally between the cups, filling almost to the top. This batter will fill 12 regular muffin tins, or 6 jumbo muffins, or can be placed in an 8-x 8" square pan.

Bake for 25 minutes. Prick the center of one muffin and make sure it comes out clean. If not clean, bake for about 3 more minutes.

Homemade Hamburger Buns (Gluten Free and Dairy Free)

There are just some things I have had to do without since beginning this gluten free journey three years ago. The last time I had a hamburger on a bun was at the Cheesecake Factory and they had an Udi GF hamburger bun. It was big and dry and not great. After that? I just avoided hamburgers, period. I would think about making my delicious teriyaki burgers from time-to-time, but then I would remember...no buns. For hot dogs, I use corn tortillas as a replacement, but with hamburgers you really need that fluffy bun. Well, I have news for you. This recipe was fluffy, SOFT, and flavorful. And it really isn't hard to make, especially compared to regular rolls that I used to make. Enjoy!

Homemade Hamburger Buns
(Gluten Free, Dairy Free)
Recipe found here.

INGREDIENTS:
2 Tbsp Active Dry Yeast
1 & 1/4 cup warm water (110 degrees)
6 Tbsp canola oil
1/4 cup sugar
2 cups brown rice flour
1/2 cup + 2 Tbsp potato starch
1/4 cup + 2 Tbsp tapioca starch
1 & 1/2 tsp xanthan gum
1 tsp sea salt

1/2 tsp onion powder
2 eggs
extra oil for the tops
(optional: sesame seeds for the tops)

HOW TO PREPARE:
Preheat your oven to 425 degrees F. Put parchment paper on the cookie sheet.

Whisk together the yeast and warm water. Add in the oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients. 

In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, salt and onion powder. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes.
Immediately scoop rolls in the size of 1/3 to 1/2 cup dough onto the prepared pan. Using wet fingers (and continually wetting them) touch up any bumps on the rolls to make them smooth. Using an oil brush or a oil mister, coat the rolls with a bit of oil. (If using, sprinkle on the sesame seeds.) 

Allow the rolls to sit 5 minutes than bake 8-12 minutes or until rolls are golden brown. Allow the rolls to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out. They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness.

Breadmaker Recipe

This is my favorite of the breadmaker recipes I have tried thus far. I think you will agree. I have used various flour mixes in it and they have ALL turned out nicely. Although, my favorite flour to use, thus far, is the Best Results Flour Recipe. For whatever reason, and maybe this is just how GF flour bakes, the loaf tends to collapse a little when cooling. I am not sure why...but this is the best recipe I have found, so I won't be picky! Enjoy!

Breadmaker Recipe
INGREDIENTS:
2 cups milk
1/4 cup oil
3 large eggs
1 tsp apple cider vinegar
1 1/2 tsp salt
3 tbsp sugar
1 tbsp xanthan gum (omit if your flour contains already)
3 cups Best Results Flour Recipe
2 1/4 tsp dry yeast

Add wet ingredients to bread maker. Add dry on top. Set to bake for a 2-3 cup loaf with a medium crust. When I baked this on a light crust setting, it wasn't completely done. I would recommend a regular baking - not quick - and on medium or dark crust setting.

Pumpkin-Banana Bread

Don't you love pumpkin? I know that I do. This recipe is phenomenal. I'm not kidding. It's so delicious and now I have adapted it to be gluten-free.

Pumpkin-Banana Bread*
INGREDIENTS:
1 cup sugar
1/2 cup coconut sugar
½ cup shortening
2 eggs
1 cup bananas, mashed, or 3 small jars banana baby food
¾ cup pumpkin
1 tsp vanilla
1 cup Better Batter flour
3/4 cup Manini's flour
2 tsp baking powder
1 tsp soda
½ tsp salt

HOW TO PREPARE:
Mix together. Grease and sugar** the loaf pans. Mix together sugars and shortening. Add eggs, bananas, pumpkin, & vanilla. Mix well. Add flour, baking powder, baking soda, & salt. Pour batter into loaf pans - 2/3rds full and sprinkle sugar on top. Bake at 350 degrees for 30 minutes or until done.

*These also are delicious as muffins!

**After you have sprayed the pan with non-stick spray, sprinkle sugar on the bottom and sides of the pan. Once you try this, you'll never go back!

Corn Casserole

I made this last week for some company and this it the item everyone went back to for seconds. It also reheats well.




Corn Casserole
INGREDIENTS:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) gluten-free corn muffin mix*
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

HOW TO PREPARE:
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

*Homemade GF corn muffin mix:
1½ cups (188 grams) GF flour, such as Manini's (contains xanthan gum)
1½ cups (240 grams) yellow cornmeal
½ cup (100 grams) sugar
2 tablespoons (29 grams) baking powder
½ teaspoon (3 grams) baking soda
½ teaspoon (3 grams) salt
1 tablespoon plus ½ teaspoon (18 ml) sunflower oil