It’s rather interesting that Gluten Free Baking Week each year is right before Christmas. Seems pretty strategic, right? When, during the year, do you bake the most? Yep, right about now. For those who have problems with gluten – such as persons with Celiac disease, certain food allergies (such as for wheat), or who just want to lose weight or feel better – the holiday season can be quite the challenge. Here are some tips to celebrate Gluten Free Baking Week, to enjoy one of the tastiest times of year while still staying true to a diet that focuses on personal health. You can enjoy some fine baked goods, and not feel remorse.
Before we get into recipes for Gluten Free Baking Week, let’s take a look for certain things allowed and disallowed for a gluten-free diet, thanks to a list by the Mayo Clinic. Allowed for a gluten-free diet: beans, seeds and nuts in natural form (unprocessed), fresh eggs, fresh meats, fish and poultry, fruits and vegetables and most dairy products. Amaranth, flax and quinoa are okay, from the grains and starches family. Always avoid: barley (and anything involving malt), rye, wheat, and triticale (a cross between wheat and rye). It’s good to know that avoiding wheat means knowing about differing names for wheat, such as farina, durum flour, kamut, graham flour and spelt.
Now onto the Gluten Free Baking Week recipes! Cook up a batch (or two) of one or more of these, and enjoy the season all the while knowing you’re eating well. Officially, the commemorative week for those who care about being gluten free is Dec. 14 to 20, by the way.
The BEST Gluten-Free Chocolate, Chocolate Chip Muffins
Ingredients
Dry:
- 1 3/4 cup gluten free flour blend*
- 3/4 cup coconut sugar
- 2 Tablespoon organic cocoa powder
- 2 teaspoon baking powder
- 1 1/2 teaspoon xanthan gum Omit if your gluten free flour blend already contains this
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet:
- 1 cup unsweetened non-dairy milk
- 1/3 cup + 2 Tablespoons Grapeseed oil
- 1 egg**
- 1 tsp vanilla extract
- 3/4 cup chocolate chips more to decorate the tops ***
Instructions
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Preheat the oven to 400 degrees and line 8 muffin tins.
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In a large mixing bowl combine the gluten free flour, coconut sugar, cocoa powder, baking powder, xanthan gum (if using*), baking soda and sea salt. Use a whisk to remove any lumps.
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In a separate bowl combine the unsweetened non-dairy milk, Grapeseed oil, egg or flax-egg and vanilla. Pour this into the dry ingredients and combine.
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Gently stir in the chocolate chips. Pour about 1/2 cup of better into each muffin cup and top with 2 or 3 chocolate chips.
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Bake for about 15 to 20 minutes, or until a toothpick comes out clean.
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Enjoy!
Recipe Notes
*I like Trader Joe's Gluten Free Flour Blend.
**Option to use 1 Flax-egg for a Vegan diet.
***Use Vegan chocolate chips for a Vegan diet. My favorite brand is by Enjoy Life.
Not sure how to make a Flax-Egg? We’ve got you covered
Paleo Fudgy Brownies
Ingredients
- coconut oil spray for greasing
- 1/3 cup cocoa powder
- 1/2 teaspoon instant espresso powder optional
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup all natural and creamy almond or cashew butter
- 1/2 cup coconut sugar or Xylitol if on a candida diet
- 1/3 cup grapeseed oil or coconut oil melted
- 1/4 cup unsweetened non-dairy milk hemp, almond or coconut work well
- 2 eggs
- 1 teaspoon vanilla
- optional chocolate chips for garnish
Instructions
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Preheat oven to 325 degrees and grease an 8 x 8-inch baking dish.
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Place everything into a blender and blend on low speed until fully combined. Pour into your prepared baking dish. Option to top with a few chocolate chips for decoration.
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Bake for 40 to 45 minutes, or until a toothpick comes out clean. Enjoy!
Paleo Ginger Spiced Cookies
Paleo | Gluten-Free | Anti-Candida Option
Ingredients
- 1/2 cup almond butter or tahini butter or ¼ cup of each
- ½ cup unsweetened shredded coconut
- ¼ cup plus 1 Tablespoon coconut sugar*
- ¼ tsp. sea salt
- 1 Tablespoon ginger powder
- 1 teaspoon ground cinnamon
- 1 egg
Instructions
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Preheat the oven to 350 degrees F. line a baking sheet with parchment paper.
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In a food processor place all the ingredients and blend until fully combined.
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Place in 1 -2 Tablespoons at a time onto the baking sheet about 2 inches apart and bake for 10 to 12 minutes, or until the cookies turn golden brown.
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Let cool on a cooling rack.
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Store leftover cookies in a sealed container in the fridge.
Recipe Notes
*If on a Candida Diet sub xylitol for the coconut sugar in equal amounts. I prefer Xyla Brand.
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