Ingredients
- Saturday, September 18, 2010
Gluten Free Cinnamon Bun Muffins Recipe with Jennifer of Adventures in McQuill-Land
photo courtesy of Jennifer of Adventures in McQuill-Land
Today's guest post is shared by the lovely Jennifer of Adventures In McQuill-Land.
Gluten Free, Casein Free: A Taste of Cinnabon
Since going gf/cf several months back, I have been on a quest to find snacks for the boys that don’t break our food budget. While I did find a wide variety of gf/cf snacks in the aisles of our local grocery stores, $5.00 for a small box of crackers or cookies that would not last more than a day or two in my house was not a price I was willing to pay. Not to mention, one glance at the ingredients confirmed that these gf/cf treats were no better than their gluten-filled counterparts in terms of wholesome, natural ingredients… but what to give two growing boys instead?
Ryan commented early on in his gf/cf eating, after devouring 2 McDoubles (served with lettuce, minus the bun, the cheese, and the condiments): “Mommy, I think it’s the bun and the french fries that really fill you up.” And he was right. What I found early on in our gf/cf switch was that my growing 9-year-old was always hungry. He devoured fruits and vegetables and lean meats, but he was still starving! And then I found a blog that has, to us, been a life saver: Ginger Lemon Girl. Carrie, the blog owner, regularly shares wonderfully tasty gluten-free and casein-free recipes. And, she’s always willing to help out with recipe suggestions, recipe corrections, and even recipe conversions.
I contacted Carrie recently via e-mail to ask how to convert a recipe for cinnamon muffins I had found on another site that used almond flour. I wanted to create cinnamon muffins that used some of the flours I had in my pantry (brown rice flour, sorghum flour, and arrowroot flour) instead of the almond flour. She very kindly e-mailed me back the same day to tell me that while I could not convert the original recipe, I could adapt her blueberry muffin recipe, which called for the flours I had on had to create the cinnamon muffins. And so, that’s what I did!
And the result was fabulous! These muffins taste like Cinnabon, a gluten-free, casein-free Cinnabon! The boys quickly declared them, DE-LIC-I-OUS! Grandma also dubbed them wonderful. And well, we’ve already polished off two batches, so if our words don’t speak loudly enough, perhaps our actions do! Carrie has graciously agreed to allow me to share her recipe, with a couple small modifications, so here it is:
Gluten Free Cinnamon Bun Muffins
free of gluten, dairy/casein, and soy
created by carrie of gingerlemongirl.com
originally shared on Jennifer's blog, "Adventures in McQuill-Land"
print-friendly recipe
Dry Ingredients:
2/3 cup tapioca flour
2/3 cup brown rice flour
2/3 cup sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 Tbsp. cinnamon
1/2 teaspoon salt
Wet Ingredients:
2 egg yolks
2 egg whites
scant 1/2 cup granulated sugar
(There's a lot of sugar in the swirl, so I cut back just a bit here)
1/2 cup applesauce
3/4 cup rice, soy, or coconut milk (I use coconut milk)
1/4 cup heart healthy oil, coconut oil, butter, or vegan margarine (I use coconut oil)
Cinnamon Swirl:
1-2 tablespoons cinnamon
1/2 cup sugar
3-4 tablespoons melted margarine (I use Earth Balance Vegan Buttery Spread
Description
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