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breads & muffins palate. recipes. You’ll find something to please every taste and We hope you will enjoy our wide range of gluten-free cakes and cookies chapters. In addition, see the gluten-free sections in the the book and look out for the gluten-free symbol: For more dishes that are gluten-free, browse through that’s not fresh can impart a bitter taste to your dish. flours, it’s important to make sure they are fresh. Flour

yields 30 muffins
CHOCOLATE CHIP OAT MUFFINS
4 cups gluten-free oat flour 1. In a large bowl, combine the flour, sugar (if using),
1½ cups sugar or 1 cup maple syrup baking soda, salt, and flax meal.
½ teaspoon baking soda 2. Add the maple syrup (if using), eggs, vanilla, milk
Pinch of salt substitute, and oil. Combine well. Let stand for at least 30 min-
yields 1 loaf 1 cup flax meal (see recipe note utes.
on p. 70) 3. Preheat the oven to 350˚ F. Line 30 muffin cups with cupcake
4 eggs, beaten liners and spray with cooking spray.
BREAD-MACHINE 2 teaspoons vanilla extract 4. Add the chocolate chips or blueberries to the batter and mix
SHEHAKOL BREAD
1 cup milk substitute (rice, soy, gently. Fill the lined muffin pans with the batter three-quar-
Flavors can be added to this dough. almond, or hemp) ters full. Bake for 20 minutes.
Try one of the following or your ¾ cup oil
family’s favorite variation: 1 teaspoon 1 cup chocolate chips or VARIATION To increase the protein content of these muf-
cinnamon, ½ cup raisins, ½ cup fins, substitute 1 cup oat flour with 1 cup almond flour.
chocolate chips, ½ cup chopped blueberries
nuts, or, for a savory flavor, try ½ cup
minced onion. yields 10 muffins
SAVORY MILLET MUFFINS
1¾ cups lukewarm water Made with nuts, carrots, and pepper, these muffins are practically a meal in themselves! Have
1 teaspoon vinegar one for a snack, serve as a side dish, or have a couple for lunch with a salad.
¼ cup oil
1½ teaspoons salt 1 cup finely grated carrots 3 eggs
3 eggs (5 small carrots) 1 teaspoon garlic powder RECIPE NOTE To
3 cups all-purpose gluten-free flour 1/3 cup finely chopped roasted 1 teaspoon sea salt cook millet, soak ¾ cup
1½ tablespoons dry yeast salt-free nuts ¼ teaspoon ground black pepper millet in 2 cups filtered
4 tablespoons sugar ½ red bell pepper, chopped or 1½ cups cooked millet (see recipe water and ½ teaspoon
½ cup chopped cauliflower note) baking soda for 4 hours.
1. Place all the ingredients into the Drain and rinse. Place
bowl of the bread machine. 1 small red onion, chopped 1 teaspoon Bragg liquid aminos in a saucepan with 2
2. Set the machine for the gluten- 1 tablespoon dried parsley cups water and bring to
free cycle. Cool thoroughly be- 1. Preheat the oven to 350˚ F. Grease or line 10 muffin cups with cup- a boil. Turn off the heat
fore removing the bread from the cake liners. and cover. Let stand for
bowl. 2. In a large mixing bowl, combine the carrots, nuts, red pepper or cauli- 1 hour. Fluff with a fork.
flower, onion, parsley, eggs, garlic, salt, and black pepper.
3. Add the millet and stir gently to combine. Spoon the batter into the
muffin cups three-quarters full. Bake for 40 minutes.

Bread-Machine Hamotzi Bread
76 HEALTHY EVER AFTER using the dough hook, knead to combine well. 350˚ F and bake the rolls for 25 minutes. Remove from the oven immediately. the machine. Spoon the batter into greased muffin pans three-quarters full. Preheat the oven at VARIATION This batter can also be made into rolls. After the batter has risen, remove it from 4. Preheat the oven to 350˚ F and bake the loaf for 1 hour. Cool thoroughly before slici

77

25 minutes.
three-quarters full and bake for
liners. Fill the lined muffin cups
line 12 muffin cups with cupcake

stand for 30 minutes.
soda, pecans, and cranberries. Let

extract.
the eggs, oil, honey, and vanilla

ring occasionally.
oven at 275˚ F for 20 minutes, stir-
cookie sheet and toast in the
chopped pecans onto a lined

yields 12 muffins

yields 1 loaf