Gluten Free Flour Blend

This is the gluten free flour blend recipe that I use from The Dairy-Free & Gluten-Free Kitchen, which I give 2 thumbs up.  I love all the other recipes in this book as well!!! It is definitely a must have!   gluten free dairy free

I ‘ve tried Bob’s Red Mill Gluten Free All Purpose Baking Flour, which works, but has a slight after taste, which I presume is due to the fact that it contains chick pea flour.

gluten free four

The recipe:

1¼ cups brown or white rice flour

3/4 cup potato starch (do not use potato flour)

1/2 cup tapioca flour

1/2 cup sorghum flour or garbanzo bean flour

Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly blended. Transfer flour mixture to an airtight container and refrigerate until ready to use.  This gluten-free flour mix will keep for 4 months in the refrigerator. (I use mine so quickly, I keep it on the countertop.)

Facts about xanthum and guar gums (because they are in ingredients below):

These binding agents lend elasticity to baked goods. Good for gluten-free. But please note, a little goes a long way- use too much and the dish will be gummy, use too little and it will crumble too easily.  This is the concept I have been experimenting with when altering a basic recipe with gluten-free flour.

Gluten-Free Butternut Squash Banana Muffins

This recipe was adapted from Minimalist Baker.  Instead of banana bread I made muffins in order to make it easier for my busy family to grab on the way out the door. There are many other changes to the original recipe, because after following any one recipe- the first time I follow it-  the second time around I always add to or take away from……  So below is the original recipe along with my tweaks…..alterations.  FYI- This recipe is Cafe Sebastienne employee approved.


  •  2 large ripe bananas (about 1 cup) – the second time around I added a little more banana which made them more moist
  •  1 egg
  •  3 Tbsp grape seed or coconut oil (I used coconut oil)
  •  1/3 cup sugar
  •  1/4 cup packed brown sugar
  •  2-3 Tbsp honey, depending on preferred sweetness (optional)
  •  1/2 tsp vanilla
  •  2 cubes of candied ginger, minced
  •  1/4 cup unsalted raw pepitos (pumpkin seeds)
  •  3-5 tsp baking powder
  •  1 tsp sea salt
  •  1/2 tsp cinnamon
  •  dash nutmeg
  •  3/4 cup almond/ coconut/ or dairy milk (I used 1/4 almond and 2/4 dairy milks)
  •  1 tsp xanthum gum
  •  1  cup gluten free flour blend (although I have a recipe for a homemade blend, I used Bob’s Red Mill for this)
  •  1 1/4 cup pecan meal (the original recipe calls for almond meal)
  •  1/4 cup flax meal
  •  1/2 cup + 1 Tbsp butternut squash puree


1. Preheat oven to 350 and grease/butter/ spray with non-stick spray/ or a linedbanana squash muffins muffin pan. (I lined my pan with muffin liners)
2. Mash bananas in a large bowl until smooth and creamy.  Then add the listed ingredients of egg through milk and whisk until well combined.
3. Next add pecan meal, xanthum gum, flour blend, flax meal and squash puree (and oats, should you choose to use them).
4. Bake for approximately 35 min. or until golden brown and a toothpick inserted into center of muffin comes out clean.
5. If in unlined pan, let cool 5-10 minutes in pan, then gently move to wire rack and let cool completely.  If in lined pan, feel free to remove from pan and cool on wire rack immediately.
6. Serve with butter (real butter, that is), and/or honey….or as is.  Store leftovers in a covered container or ziploc baggie for up to a few days.


  • The original recipe calls for  1 1/4 cup gluten free oats which I forgot to add, but felt that if I had the muffins may not have been as moist.  You be the judge.
  • Find the previously adapted recipe, from the lovely Minimalist Baker, here: Gluten-Free Butternut Squash Banana Bread.
  • Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.  If you aren’t gluten free, sub unbleached all purpose or whole wheat pasty flour for the gluten free flour blend.

Orange & Olive Oil Muffin {Gluten Free}

Going to try these…..


Orange Muffin

These muffins are absolutely delicious and healthy! Allergic to gluten or not, you should try this recipe at-least once. I honestly feel that when you take essentials like flour out of baking it leaves you with things tasting like cardboard (at least the ones I have tried making so far). But this recipe my friends is so FLAVORFUL. These muffins are rich with orange, olive oil and almond flavor and moist from the yogurt I added in the batter. I made the muffins this morning and have already had two and I am genuinely trying really hard to control myself from having the third one. They are super for breakfast or for an evening snack.

They look pretty dark, almost like chocolate muffins. They get this dark color from the red quinoa that I used as one of the flours but it can totally be substituted with the regular…

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Pulp Non-Fiction Muffins

In my last post I challenged you to dare me to make muffins with my leftover juicing pulp.  Well, that particular pulp ended up in the compost because it lost its glamour before I could get to it, and nobody dared me anyway. But during this hot season, there’s plenty opportunities to reapproach that dare as I eat less solid food and drink more liquids….maintaining my nutrition by consuming raw juices and smoothies (with small snacks or meals here and there)…… along with loads of water, herbal teas and of course, my morning coffee. Before I get off track, let me get to the point-  now I have pulp coming out of my ears and I feel so bad not repurposing it.  Composting is not always enough for me. As my Grandma says, “I hate waste.”  Her and I are definitely soul mates, because I intend to share here a recipe for muffins that defies the waste of perfectly good juicing pulp I had leftover from my juicing today.

The Secret Ingredient:

First, my pulp consisted of the remnants of 1 apple, 2 carrots, 1 beet, 2 sprigs of kale, and fresh ginger root (oh yes, FYI, the beet juice makes your muffins pink)

Turn on the oven, line the pans:

Preheat oven to 350. Grease a standard 12-muffin pan or line with paper cups.
(Feel free to alter the flours you use- My portions are as is because I am cutting down on gluten, but not completely)

Whisk together thoroughly: 

1 cup gluten free flour blend
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Whisk together in a large bowl: 

2 large eggs
3/4 cups sugar
1/4 tsp vanilla

Hand pick out any rinds and chunks in pulp.

juice pulp

Then stir 1 1/2 cups packed pulp into egg and sugar mixture .  Let stand for 10 minutes.

Stir in: 

1/4 cup orange juice
5 TBSP warm melted unsalted  butter or vegetable oil (I used real butter)
1/2 cup pepinos (pumpkin seeds)
1/2 cup raisins (I used dark but golden can be used as well)

Final Details: 

Add the flour mixture and fold until the dry ingredients are moistened.  (Do not over mix; the batter should not be completely smooth.) Divide the batter evenly among your muffin cuppettes.  Bake until a toothpick inserted in 1 or 2 of muffins comes out clean, 15-18 minutes. (Because mine were so moist, I ended up baking 25 minutes). Let cool for 2 to 3 minutes before removing from pan, and at the same time, serve as soon as possible, so the butter still melts on them when you are ready to eat one.

So they may look a little weird (I attribute that to the gluten free flour), but they are really tasty!!!!


Gluten Free Mixes: Tried…and the Truth

I prefer to make all my baking foods from scratch, but lately I’ve been tempted to try some of those gluten free mixes that I’ve seen in the stores. So, today I am going to share with you my outcome and opinions of two particular gluten-free mixes I tried recently. The first being Bob’s Red Mill gluten-free Homemade Wonderful Bread Mix.

Bob's Red Mill Gluten Free Bread Mix

Bob’s Red Mill Gluten Free Bread Mix

I don’t have a bread machine (and I don’t believe in them), so I followed the basic bread making directions on the package.  It was fairly   simple to make and I actually had a better outcome with this bread mix than when I have made it from scratch. My problem in the past has been getting the dough to rise. Really, it’s probably because my kitchen is too cold in the winter when I’ve tried to make it, or my water added to the yeast is too hot or not warm enough…. Oye vey, the trials and tribulations of baking yeast breads.

Overall, I give this bread mix two thumbs up, as it was easy to make and it cooked up soft, rather than dry like alot of gluten-free breads I’ve tried. Udi’s has been rated the best gluten-free bread on the market….and this one tops it by far.

gluten-free bread

The only thing I do not like about any of the gluten-free breads I’ve tried so far is the crust. I ended up with the same crust outcome as what I get from an Udi’s loaf.  I am not a regular crust hater, I do not usually cut my crust off bread-  but this one I do because it is too thick and dominant. Yeah, I think dominant is the right word. an internal view of gluten-free bread loaf

Anyway, this mix can be purchased on (along with other gluten-free products and flours) for a reasonable price. Shipping is a flat rate of $4.99. So be sure to shop around for beauty products, lotions, etc. and make the shopping worth your while.

The other gluten-free mix I tried was Trader Joe’s Gluten-Free Brownie Mix for $3.99.  I thought this would be a wonderful Valentine’s Day goodie for my family, and boy I was wrong.

TJ's Gluten Free Brownie Mix

TJ’s Gluten Free Brownie Mix

It may have something to do with the fact that while it was baking I couldn’t tell if it  was done, so I may have over-baked it. But I promise- I did bake it for the recommended 30 minutes, and while it was baking the oil slightly rose to the surface giving it this consistently shiny appearance.

As you will notice in my final result pic, I added chocolate chips to the mix, per recipe recommendation.  Overall, I give this mix one thumb up, and one thumb down. They actually tasted really good, so I cannot give it two thumbs down…..and if you like crispy brownies then you will like these. My son loves them, but although I like a crispy outer edge on my brownie, I also like a gooey chewy center- and these are NOT that.

gluten-free brownies

final result of gluten-free brownies

So after these experiences, I will most likely continue to tweak basic recipes to partially gluten-free (half and half with the flours), and fully gluten-free rather than buy mixes…until the next time I am tempted of course. But no matter what, I will give you my truthful opinion, and always share with you my successes and failures; and if there’s a recipe for it, it will be here.