Gluten and Dairy-Free Pumpkin Muffins

Gluten and Dairy-Free Pumpkin Muffins

Jump to Recipe·Print Recipe

Gluten and Dairy-Free Pumpkin Muffins

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

These easy to make pumpkin muffins are moist and flavourful and you’ll have a hard time not eating the whole batch!

With Canadian thanksgiving only a month away I am now thinking of all things fall and that means pumpkin, pumpkin and more pumpkin. I was thinking today that I have quite a few pumpkin recipes on my blog and I think I will do a round up post tomorrow and thus making it easier for you all to find them.

Gluten and Dairy-Free Pumpkin Muffins

Today when I shared these gluten-free pumpkin muffins on my instagram page I also admitted that I almost didn’t share the post. I am not really happy with the photos I took of these muffins. Not really sure why I left the muffins in the pan but I did. But I also realized that I am not perfect and thus not everything I share should be perfect either.

Especially when I really wanted to share the recipe with you all. These muffins are just so moist, something that isn’t always true with gluten-free baking.

Gluten and Dairy-Free Pumpkin Muffins

I am really so pleased with this pumpkin muffin recipe and I can truly say I think they are the BEST pumpkin muffins I have ever made! Are you going to make these muffins now?

Gluten and Dairy-Free Pumpkin Muffins

Take a look at the above photo. After I finished taking photos of the gluten-free muffins and removed the muffin pan and other props I realized I was left with a leaf heart. I think this is pretty cool.

One thing I can guarantee when you make these muffins is that your kitchen will smell amazing. When they were baking my hubby kept asking when he could eat them, that’s how good the house smelled.

Gluten and Dairy-Free Pumpkin Muffins

Ingredients
  

  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup Swerve brown sugar
  • 1/4 cup monkfruit sweetener
  • 1 cup canned organic pumpkin
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/4 tsp nutmeg
  • 1 3/4 cup gluten-free flour blend (1to1)
  • Raw crushed walnuts
  • GF/DF dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin tin with paper liners.
  • In a medium bowl add the egg, oil, pumpkin and sweeteners and mix on high with a hand mixer.
  • Add the baking powder, baking soda and spices and mix on low speed.
  • Add the gluten-free flour and mix on low/medium speed until batter is smooth.
  • Use an ice cream scoop to drop a 1/2 scoop into lined cups.
  • Sprinkle a bit of walnuts and chocolate chips over batter.
  • Use ice cream scoop to drop batter over each cup.
  • Sprinkle a bit of walnuts and chips on top of each muffin.
  • Bake in oven for 25-28 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten Free Dairy Free Sour Cream Chocolate Cake

gluten free sour cream chocolate cake recipe


I say you can never have too many chocolate recipes and especially for myself as a blogger I say the more chocolate cake recipes I can share with you all the better.
This recipe is gluten and dairy free too for I used Tofutti dairy free sour cream in the batter but you can always use regular sour cream if you do not have a dairy issue.
It is always nice to have a simple chocolate cake recipe that you can make easily and serve when you are having family or friends over.
As usual I used Compliments gluten free flour blend for this recipe but feel free to use your own favourite gluten free flour blend. I find this blend works the best for me, especially living here in Calgary where it is not only dry with very little humidity but also is high in altitude.
I hope you give this recipe a try and I would love to hear how the recipe worked for you.

Gluten Free Sour Cream Chocolate Cake

Ingredients
  

  • 1 cup gluten free flour blend (I used Compliments gluten free flour blend available at Sobeys and Safeway)
  • 1/4 tsp salt
  • 3/4 cup white sugar
  • 1 tsp baking soda
  • 1/4 cup Earth Balance vegan “butter”
  • 1/2 cup Tofutti dairyfree sour cream
  • 1/2-3/4 cup goats milk
  • 1/2 tbsp apple cider vinegar
  • 1 large egg
  • 1 tsp good vanilla
  • 3 squares unsweetened chocolate

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a square baking pan with parchment paper.
  • In a small bowl whisk the gluten free flour blend, salt and baking soda together.
  • In a small saucepan on low heat melt the vegan “butter” with the chocolate squares.
  • Stir and heat until mixture is smooth. Remove from heat and cool.
  • In a small bowl add apple cider vinegar to the goat milk.
  • In a stand mixture mix on low speed the sour cream, vanilla and sugar.
  • Add the egg and mix again.
  • Add alternately the flour blend and goat milk and turn to medium speed and beat until batter is smooth.
  • Add the melted chocolate mixture and mix again on medium speed to combine.
  • Pour cake batter into the prepared baking pan and place in oven.
  • Bake in oven for 30-35 minutes.
  • Remove from oven and cool.
Tried this recipe?Let us know how it was!

Optional chocolate frosting

Ingredients
  

  • 2 squares unsweetened chocolate, melted in microwave
  • 2 tbsp Earth Balance vegan “butter”, softened
  • 1/2 cup Tofutti dairy free sour cream
  • 1/2 cup  icing sugar

Instructions
 

  • Blend all in a stand mixer or in a medium bowl with a hand mixer until frosting is smooth.
  • Spread frosting over cooled chocolate cake.
Tried this recipe?Let us know how it was!
gluten free sour cream chocolate cake recipe
gluten free sour cream chocolate cake recipe


Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten Free and Dairy Free Peanut Butter Cake with Chocolate Ganache

gluten free dairy free peanut butter cake recipe

This year I turned 50.
Yikes, it is still hard to believe I am actually that old.
I am trying to embrace this age but also push through it and push myself too. I have been challenging myself to not be afraid, to try new things and be more adventurous.
Even though I was scared to death I tried a helicopter ride in Kauai and found out it really wasn’t as scary as I thought it would be. In July, I pushed past the fear of not being able to complete a hike up the mountain to being able to finish it in record speed.
I do think I can talk myself easily out of NOT doing things rather than trying it first.
Maybe it comes from living most of my life with being heavy. It wasn’t a case of over eating either. It comes from my genetic background and a low thyroid that has battled me for over 25 years.
I am trying to win the battle with weight loss even though it is dog gone slow process. But I am determined to exercise myself to being the healthiest I can be. It isn’t about being a size 0, that my friends will never be in my cards but I want to be a healthy 50 year old.
If you have been following me for a bit you will see a few different photos of me on my sites. That is because I have a professional photo of myself before I started to lose weight and then just a shot I took of myself half way through my weight loss journey.
In July I asked Lori from 10centstudio to take some new headshots for me, and even though I was incredibly nervous I pushed myself to just go and do it.
Of course, anyone who knows me know I cannot show up empty handed so I baked a peanut butter bundt cake with chocolate ganache and brought the whole cake for her to the studio.

gluten free dairy free peanut butter cake recipe

Lori was surprised but delighted in the cake and I heard from her later in the day that many slices of cake were ate and enjoyed.
That made me very happy to hear.
By the way here is one of the photos she took of me.
What do you think?

wheat free mom


Gluten Free and Dairy Free Peanut Butter Cake

Feel free to change the dairy free ingredients to full-on cow milk ones if you do not have any dairy issues.

Ingredients
  

  • 1/2 cup chopped unsalted peanuts
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend available at Safeway and Sobeys)
  • 2 1/2 tsp gluten free baking powder
  • 1/4 tsp salt
  • 1 cup white sugar
  • 1/2 cup Earth Balance vegan “butter” softened
  • 3/4 cup creamy peanut butter
  • 1 tsp gluten free vanilla
  • 3 large eggs
  • 2/3 cup  goat milk

Chocolate Ganache:

  • 1/2 tsp Enjoy Life chocolate chips
  • 2 tsp coconut oil

Instructions
 

  • Preheat oven to 325 degrees.
  • Grease and flour a bundt pan.
  • Sprinkle the peanuts in bottom of pan.
  • In a standing mixer cream the vegan “butter” and the peanut butter until smooth.
  • Add the eggs, then goat milk and vanilla and beat again until smooth.
  • In a small bowl whisk the gluten free flour, sugar, baking powder and salt.
  • Add dry ingredients and beat again until smooth.
  • Spread cake batter into bundt pan.
  • Bake for about 55-60 minutes or until a toothpick inserted in center comes out clean.
  • Remove from oven and cool on a cooling rack for about 15 minutes.
  • Invert pan and remove cake and let it continue cooling on rack for another hour.
  • Once cake is cool make chocolate ganache.
  • In a small saucepan on low heat add the chocolate chips and coconut oil.
  • Stir until all is melted.
  • Pour ganache over cake.
Tried this recipe?Let us know how it was!

Enjoy!

gluten free dairy free peanut butter cake recipe
gluten free dairy free peanut butter cake recipe


Looking for Gluten Free Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Dairy-Free Chocolate Cupcakes

gluten free dairy free chocolate cupcakes recipe
johnston canyon
johnston canyon
johnston canyon
gluten free dairy free chocolate cupcakes recipe
johnston canyon


Last summer after working out for 6 months we went hiking up Johnston Canyon and while I was thrilled to have hiked up for the first time to the Ink Pots it was also humiliating.
I had to stop a ton to catch my breath and a few tears were also cried because I was having such a hard time hiking up the trail.
Now, a year later and after working really hard with my personal trainer to get into better shape I wanted to see if I could finally tackle the trail.
I turned 50 this year and it is a year I am trying to conquer some of my fears. While I am not looking to do daredevil stunts I am looking to live the best life I can.
Maybe even an adventure or two!
Johnston Canyon is truly a beautiful spot in Alberta and the hike up to the lower falls then the upper falls is spectacular. 3 kilometers more up the trail and you end up at the Ink Pots. I personally think it is well worth hiking to the top if you are ever in my province.


So what does this hike have to do with a cupcake?
Well, it goes like this.
I had packed a sandwich and a few snacks for hubby and I to have once we had reached the top of the hike but the day before I had also made a new cupcake recipe and thought I would bring a cupcake along as a treat for me.
Being a bit of a baking perfectionist I knew if I brought the cupcake with icing on it would be squished in my backpack by the end of the day.
That wouldn’t do right?
I put the plain cupcake in a mason jar with a lid and then put the peanut butter icing in a small ziploc bag. I also cut the corner of the bag, tied it with a twist tie to keep it closed and then put it all in another ziploc bag.
Then we went on our hike.
This year, a year after having such a hard time and working so hard to get into better shape I conquered the hike. There were no tears, no stopping because I was out of breath and no feelings of inadequacy.
I am very proud of myself!
So to continue the story. We get to the inkpots and go down to the river to cool off. All along the river folks have made inukshuks and I knew it would be a fabulous place to not only decorate the cupcake but also take a few photos.
I mean, doesn’t everyone bring a cupcake on a hike and icing too?


While I was icing the cupcake I could see 2 ladies down the stream watching me. I am sure they were thinking “what is she doing?” “is she really icing a cupcake up here?”
I took a few photos of the cupcake and then made a decision.
I walked over to the women, told them why I was icing a cupcake up on the hill and asked them if they would like a chocolate cupcake with peanut butter icing and oh ya, the cupcake is gluten free and dairy free.
They both said “yes”
As I was walking away I heard them say to come back. When I approached them they both said it was the best cupcake they had ever had and one of the ladies said she was gluten free and hadn’t brought any snacks with her.

It made me smile to share the cupcake and so I thought I would share the hike and a cupcake story with you all.
Want the recipe now?
I made a dairy free peanut butter icing and a homemade peanut brittle to top the cupcake with.

Gluten-Free Dairy-Free Chocolate Cupcakes

Ingredients
  

  • 1 – 1 1/4 cup goat milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 2 large eggs
  • 3/4 cup Earth Balance vegan “butter”, softened
  • 2 cups gluten free flour blend (I use Compliments gluten free flour blend available at Sobeys and Safeway)
  • 3/4 cup gluten free cocoa powder
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp gluten free baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 325 degrees.
  • Line a muffin pan with 12-15 large cupcake liners.
  • In a small bowl add the goat milk, apple cider vinegar and vanilla.
  • In another medium bowl whisk the gluten free flour, cocoa powder, baking powder, baking soda and salt.
  • In a stand mixer beat the vegan butter with the white and brown sugar.
  • Add the eggs and beat well, scraping sides of bowl.
  • Alternately add the goat milk mixture and the dry ingredients to the egg mixture.
  • Scrape down sides of bowl and beat the mixture well for a couple of minutes.
  • I like to use an ice cream scoop to drop batter into cupcake liners.
  • This allows for even looking cupcakes.
  • Bake in oven for 20-25 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free chocolate cupcakes recipe
gluten free dairy free chocolate cupcakes recipe

Gluten-Free Dairy-Free Banana Bread

A gluten and dairy-free banana bread that is super moist.

A gluten and dairy-free banana bread that is super moist. It will become your go-to gluten-free banana bread recipe that you will want to eat every day. You will want to make it again and again.

This gluten-free banana bread is so light and fluffy. Add chocolate chips and/or banana chips to up the level of the banana bread. But truly it is delicious just as it is.

A gluten and dairy-free banana bread that is super moist.

It always seems the I will have 2 bananas that get forgotten and start to get too ripe. I will throw them whole into the freezer if I do not have time to make a banana bread that day. On baking day I remove 3 frozen bananas and let them unthaw for 5-7 minutes. The peel is then easy to remove and you can add them to the batter.

Do you freeze ripe bananas too?

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

Using bananas in baking is a fave of mine. You will find quite a few gluten-free recipes on my site using bananas. Bananas add such moistness, especially to gluten-free baking.

A gluten and dairy-free banana bread that is super moist.

I originally posted this recipe in May 2015. I have taken new photos and rewritten the original post.

INGREDIENTS NEEDED TO MAKE THE BANANA BREAD:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

This moist gluten and dairy-free banana bread is so delicious. One bite and you’ll know it is a recipe you will make it again and again. Gluten-free banana bread that is perfect for breakfast with a cup of coffee or tea.

Banana bread that is easy to make and is a classic gluten-free quick loaf. With only a few simple ingredients you can bake up this gluten-free banana bread in about an hour.

A gluten and dairy-free banana bread that is super moist.

HOW TO MAKE THE BANANA BREAD:

  1. Preheat oven to 350 degrees.
  2. Line a bread pan with parchment paper.
  3. In a stand mixer (or use a hand mixer with a medium bowl) add the vegan butter with the sweetener and mix.
  4. Add the eggs and beat again. Scrape sides of bowl to incorporate all.
  5. Add the banana and beat again until well combined.
  6. Add the dry ingredients (gluten-free flour, baking soda, salt and spices) and mix on low speed.
  7. Add the coconut milk and mix on low speed and then increase to medium speed and beat until you have a smooth batter.
  8. Fold in the nuts and seeds.
  9. Pour batter into lined pan and bake for 55-60 minutes or until toothpick inserted inside loaf comes out clean.
  10. Remove banana bread and cool completely.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/my-gluten-free-recipes/

HERE ARE MORE BANANA RECIPES TO TRY:

A gluten and dairy-free banana bread that is super moist.

WANT MORE RECIPES? Subscribe to get new recipes delivered into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free baking or cooking please DM me and I will help you.


A gluten and dairy-free banana bread that is super moist. It will become your go-to banana bread recipe.

Gluten-Free Dairy-Free Banana Bread

A gluten and dairy-free banana bread that is super moist. It will become your go-to banana bread recipe.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course bread, Breakfast
Cuisine American
Servings 8

Equipment

  • measuring spoons and cups
  • spatula
  • stand mixer or hand mixer
  • mixing bowl
  • parchment paper
  • loaf pan

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a stand mixer(or use hand mixer and mixing bowl) beat the vegan butter with the sweetener.
  • Add the eggs and beat again, scraping the sides of the bowl to incorporate all.
  • Add the bananas and mix on medium speed until well combined.
  • Add in the dry ingredients (gluten free flour blend, baking soda, salt and spices) and mix on low speed.
  • Add the coconut milk and mix on low speed then increase to medium until you have a smooth batter
  • Fold in the nuts and seeds.
  • Pour batter into the lined loaf pan and bake in the oven for 55-60 minutes or until a toothpick inserted inside loaf comes out clean.
  • Place loaf on a cooling rack and let cool before removing from loaf pan.
Keyword banana bread, dairy-free, gluten and dairy-free, gluten and dairy-free baking, gluten and dairy-free recipe, gluten-free, gluten-free and dairy-free banana bread, gluten-free baking, gluten-free banana bread
Tried this recipe?Let us know how it was!


Gluten-Free Dairy-Free Focaccia

gluten free dairy free focaccia recipe


I have been meaning to come up with a new gluten-free focaccia recipe for awhile now.
Today was the day.
I have to admit that most of the time most new recipes come to me fairly easily but today, not so much.
My first attempt at focaccia did not turn out so well.
While it rose beautifully once I put it in the oven it was bad. Basically it was rock hard – not good! So back to the drawing board or for me, back to my stand mixer I dug out more ingredients and started all over again.
I am very happy I did.
This recipe was terrific and I am thrilled to share it with you all.
Focaccia is pretty easy to make. While it does require some resting and rising time it is only an hour and then bakes up in 20 minutes.
To me, that is a quick way to make warm gluten-free bread for a family meal.

Gluten-Free Dairy-Free Focaccia

Ingredients
  

  • 1 1/4 cup gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 2 tbsp tapioca starch
  • 1 tbsp cornstarch
  • 1 tsp white chia seeds
  • 1/2 tsp salt
  • 1/2 tbsp rapid rise yeast
  • 1 tsp dried rosemary
  • 1 cup warm water
  • 1 tbsp apple cider vinegar
  • 2 large eggs
  • 2 tbsp olive oil
  • 1 tbsp white sugar

Instructions
 

  • In a small bowl add the warm water, yeast and sugar.
  • Stir well with a fork.
  • Let rest for 5 minutes.
  • In a stand mixer mix the gluten free flour blend, tapioca starch, cornstarch, chia seeds and salt.
  • Add apple cider vinegar, olive oil and eggs to the yeast mixture.
  • Pour the liquid into the dry ingredients and mix.
  • Increase speed to medium and beat dough until smooth.
  • Spread the batter into a well greased square pan.
  • Cover with saran wrap and then 2 tea towels and let rest for an hour.
  • Preheat oven to 425 degrees.
  • Uncover pan and place in oven for 20 minutes.
  • Remove and cool.
Tried this recipe?Let us know how it was!
gluten free dairy free focaccia recipe
gluten free dairy free focaccia recipe

Gluten and Dairy-Free Banana Bran Muffins

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.
These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious! Filled with ripe bananas and chocolate chips these gluten-free muffins will be enjoyed by all. They are quick to make and use ingredients found in your pantry.

Gluten and dairy-free banana muffins that have rice bran added to them for extra fibre. I love a gluten-free muffin that not only tastes good but is good for you. The muffins are fluffy and moist and full of banana flavour.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

I love one of these gluten-free banana bran muffins for breakfast with my earl grey tea latte. They are also a wonderful afternoon snack. You can easily pack up these muffins and bring them along on your next hiking or baking adventure. Also terrific to bring along on a camping trip.

I originally posted this recipe in March 2015, but have recently taken new photos and decided I would rewrite the blog post.

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

Gluten-free banana muffins that are moist, fluffy and full of banana flavour. It is an easy banana recipe that makes perfect gluten-free muffins each and every time.

INGREDIENTS NEEDED TO MAKE THE MUFFINS:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

It always seems that we can have a couple of bananas getting too ripe on the counter. If I do not have an opportunity to use them right away, I place the whole bananas in my freezer. On baking day, I remove 2-3 frozen bananas and let them thaw for 5-8 minutes. They are easy to peel and are then added to the mixing bowl.

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

Warm gluten-free banana bran muffins with melty chocolate chips is the best snack in the afternoon. If you haven’t noticed, I am a little obsessed with baking gluten-free muffins. When I was first diagnosed with celiac disease, the first thing I wanted to bake really well was a muffin.

Many many failed, hard and dry gluten-free muffin recipes were made until I figured out what I needed to do. I love that I can make a great tasting, soft and moist gluten-free banana muffin anytime I want to now.

Who loves muffins as much as I do?

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/

HOW TO MAKE THE BANANA MUFFINS:

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with 10-12 paper liners.
  3. In a stand mixer(or use a hand mixer and medium bowl) beat the sugar, bananas, oil, egg and vanilla together.
  4. In a small bowl whisk the gluten-free flour, rice bran, baking soda and powder and salt.
  5. Add dry ingredients to wet and mix on low speed until combined.
  6. Add the coconut milk and mix on low speed increasing to medium until you have a smooth batter.
  7. Fold in the chocolate chips.
  8. Use an ice cream scoop to drop batter into lined muffin pan.
  9. Bake in oven for 23-28 minutes.
  10. Remove and cool.
These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

These gluten-free banana bran muffins are the best grab-and-go snack. They also are great in school lunches. You could easily adapt and bake the muffins in mini muffin pans. Delicious bite sized treats instead.

HERE ARE MORE MUFFIN RECIPES TO TRY:

WANT MORE RECIPES? Subscribe to get new recipes delivered right into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram or Pinterest. I really would love to hear from you?

HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free baking or cooking, just send me a DM and I will try to help you out.



These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delicious.

Gluten and Dairy-Free Banana Bran Muffins

These gluten and dairy-free banana bran muffins are easy to make, use healthy ingredients and taste delcious. Perfect with a cup of tea or coffee for breakfast.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 10

Equipment

  • measuring spoons and cups
  • bowls
  • hand mixer or stand mixer
  • paper cupcake liners
  • Muffin pan
  • ice cream scoop
  • spatula

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin tin with 10-12 paper cupcake liners.
  • In a stand mixer(or use a hand mixer and medium bowl) beat the sugar, bananas, oil, egg and vanilla.
  • In a small bowl whisk the gluten free flour, rice bran, baking soda, baking powder and salt.
  • Add dry ingredients to wet and mix on low speed until combined.
  • Add the milk and mix on low speed increasing to medium and beating untl you have a smooth batter.
  • Fold in the chocolate chips.
  • Use an ice cream scoop to drop batter into the lined muffin pan.
  • Bake in the oven for 23-28 minutes.
  • Remove and cool.
Keyword banana bran muffins, banana muffins, gluten and dairy-free, gluten and dairy-free banana muffins, gluten-free, gluten-free baking, gluten-free banana bran muffins, gluten-free banana muffins, gluten-free muffins
Tried this recipe?Let us know how it was!

Gluten Free Baguette and English Muffin

gluten free dairy free baguette and english muffin recipe


I have been working on bread dough recipes the last couple of weeks. Bread recipes are definitely lacking on my blog and I knew I had to challenge myself and try to come up with some.
Baking gluten free bread here in Calgary is definitely a challenge.
Not only are we near the mountains, we are fairly high up in altitude and we also have no humidity. Those reasons I find make baking gluten free bread more of a challenge for me.
One of the things I have kinda figured out is you definitely need to mix the yeast separately with warm milk and let it rest and grow.
That helps a lot.
I have also found that I need to add more liquid to my doughs. It does look weird to me to have a bread dough look more like cake batter than dough but that is gluten free.
I baked full-on gluten bread almost everyday when my kids were younger and that dough was a delight to work with.
Gluten Free is now my world and I am learning to embrace it rather than fight it!
I have made this recipe a few times now and it can easily be made into a bread loaf.


gluten free dairy free baguette and english muffin recipe


If you want to make english muffins you will need some metal rings.
I found these ones in a small kitchen store.


gluten free dairy free baguette and english muffin recipe

gluten free dairy free baguette and english muffin recipe
gluten free dairy free baguette and english muffin recipe

Gluten Free Baguette and English Muffin

Ingredients
  

  • 1 1/2 cup gluten free flour blend (I used Compliments gluten free flour blend that is available at Sobeys and Safeway)
  • 1/2 cup tapioca starch
  • 1 tbsp chia seeds
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tbsp fast acting yeast
  • 1 – 1/4 cup warm goat milk
  • 1 tbsp white sugar
  • 2 tbsp vegetable or canola oil
  • 2 large eggs (at room temperature)

Instructions
 

  • In a small bowl mix the yeast, warm goat milk and sugar.
  • Stir.
  • Let rest and rise for 15 minutes.
  • In a stand mixer mix the gluten free flour blend, tapioca starch, chia seeds, salt and baking powder.
  • Add the eggs and oil to yeast mixture and give a quick stir.
  • Pour the wet ingredients into the dry ingredients and mix on low speed.
  • Increase speed to medium and beat for a couple of minutes.
  • This gets air into the dough.
  • Put batter into a greased large glass bowl.
  • Cover with a teatowel and let rest for 15 minutes.
  • Line a small cookie sheet with parchment paper.
  • Grease the metal muffin circles and place on cookie sheet.
  • Add batter to inside of circles filling about halfway. 
  • Smooth out batter to fill the circle up.
  • Cover loosely with saran wrap and then a tea towel.
  • To make baguettes line a baguette pan with parchment paper.
  • Place batter in the middle of pan.
  • Cover loosely with saran wrap and then a tea towel.
  • Place the pans in a warm spot in house and let rise for an hour.
  • Preheat oven to 375 degrees.
  • Bake english muffins in oven and bake for about 25-30 minutes until lightly brown.
  • Bake baguette in oven for 35-40 minutes until lightly brown.
  • If making a loaf of bread bake in oven for 50-60 minutes until you tap loaf and it sounds hollow.
  • Let cool on counter before slicing.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free baguette and english muffin recipe
gluten free dairy free baguette and english muffin recipe
gluten free dairy free baguette and english muffin recipe

Gluten Free Citrus Bars

gluten free dairy free citrus squares recipe

I am a seasonal shopper.
Nothing makes me happier than to head to the many farmers markets we have here in Calgary and see what fresh local produce is in.
I like to visit the markets on Fridays and have company over on the weekend to enjoy the freshest of the produce. What produce I have left dictates what I will make for the rest of the week
I love that!
Right now citrus is in abundance here. It is not local of course but it is readily available.
Meyer lemons, pink limes, juicy blood oranges.
So many great citrus options.
A few weeks ago I found sweet lemons at the market and new I would be making citrus bars once I got home.


lemons and limes
I have a recipe for lemon bars on my blog already, but it does not hurt to have more than one, right?
I used sweet lemons and limes in this version, but I am thinking I will try blood oranges next time.
The color alone would be interesting to see.
These bars are dairy free too for I used Earth Balance vegan “butter” in the crust.
This recipe is quite easy to put together with just 2 steps. Make and bake the crust then add the filling and bake again.
I find for gluten free bars it is best if these cool in the refrigerator before I slice them.
The cold helps them stick together and slice easier.

Gluten Free Citrus Bars

Ingredients
  

  • 1 cup gluten free flour blend (I use Compliments gluten free flour blend available at Sobeys and Safeway)
  • 1/2 cup Earth Balance vegan “butter”, softened
  • 1/4 cup gluten free icing sugar
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • pinch of salt
  • 1/2 tsp baking powder

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a square baking dish with parchment paper.
  • I find this step very important for once bars are cooled it is easy then to lift the whole bar from the pan and then slice.
  • In a medium bowl use a hand mixer to combine the gluten free flour blend, vegan “butter” and icing sugar until it resembles coarse sand.
  • Press into the square baking dish.
  • Bake in the oven for about 20 minutes until lightly brown.
  • Remove and cool while you are preparing filling
  • In a small bowl beat the eggs, zests, lemon and lime juice, salt and baking powder with a hand mixer until light and foamy.
  • Pour filling over crust and place bake in oven for 20-25 minutes.
  • Cool on counter and then place in refrigerator to chill for a bit.
  • Slice and serve!!
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free citrus squares recipe
gluten free dairy free citrus squares recipe

Gluten Free Pho Soup

gluten free dairy free pho recipe
gluten free dairy free pho recipe


Have you ever had Pho soup?
Right now it seems to be the it thing, but I’ve enjoyed this soup for quite awhile on cold winter days at our local vietnamese restaurant.
It is very flavourful broth type soup that can sometimes, if you do not ask, have quite a bit of heat to it.
I myself do not like things overly spicy. I like spicy. I use Sriracha all the time and chiles in my cooking but I do not want to tear up when I am eating.
That’s too spicy for me.
Pho soup seems to have so many different ingredients in it but I wanted to find a way to make this soup easy to do.
Yes, the ingredients are a bit unusual but most of the ingredients can be found in the grocery stores now.

I’ve ** the ones that are harder to get. I found them at an asian grocery store in my area.
This base of this soup is made in a slow cooker and once the broth is finished cooking this soup takes no time to serve up.
I used leftover chicken breasts that I had in the fridge and the rice noodles only take minutes to prepare.

If you want a low carb or paleo option for this soup I found sweet potato starch noodles in the asian grocery store. They taste great and are so much lower in carbs than regular rice vermicelli noodles.

gluten free dairy free pho recipe


I do hope you give this recipe a try

Gluten Free Pho Soup

Ingredients
  

  • 1 Litre gluten free chicken broth
  • 3 cups water
  • 1 shallot, finely chopped
  • 2-3 cloves garlic
  • 4 star anise
  • 4 whole cloves (not ground but whole)
  • 2 inch slice fresh ginger
  • 2-4 thai chile peppers
  • 1 cinnamon stick
  • 4 inch piece fresh lemongrass
  • 4-5 fresh lime leaves**
  • 2 tbsp fish sauce
  • 2 large chicken breasts, cooked and thinly sliced
  • 1/2 package sweet potato starch noodles** (can use rice vermicelli noodles instead)
  • Soup Garnishes:
  • spiralized or shredded carrots
  • chopped green onions
  • bean sprouts
  • thai basil**
  • slices of jalapeño

Instructions
 

  • Place broth, water, shallot, garlic, star anise, cloves, ginger, chile peppers, cinnamon stick, lemongrass and lime leaves in a slow cooker.
  • Cook on low heat, covered for 4-5 hours.
  • Remove the star anise, cloves, lemongrass, lime leaves, chile peppers, ginger and cinnamon stick from broth.
  • Add the fish sauce and turn heat to warm until you have the rest of the soup ingredients ready.
  • Cook noodles according to package directions.
  • Drain and set aside.
  • Prepare the soup garnishes in small bowls for people to choose from.
  • To serve soup, fill bowls halfway with cooked rice noodles.
  • Top with hot broth and then sliced cooked chicken.
  • Top with optional soup garnishes.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free pho recipe
gluten free dairy free pho recipe