Udi’s Gluten-Free Muffins
Udi’s Gluten-free muffins are THE best gluten-free muffins out there! I tried the blueberry and the lemon streusel, and both are super amazing. And yes, I had both for breakfast this morning.
The flavor and texture of the blueberry gluten-free muffin is perfection. There aren’t too many blueberries (which I prefer), and the sprinkling of sugar on top is a tasty addition to the flavorful muffin. The texture is spot-on with just the right amount of crumble and moisture.
If you’re craving something different, then try the lemon streusel gluten-free muffin. I can’t recall if I’ve ever had a lemon muffin, but I’m hooked. The muffin has a simple, almost delicate flavor and the texture is perfection just like its blueberry counterpart.
Both varieties of Udi’s gluten-free muffins are also soy-free, dairy-free, and nut-free. They also have double chocolate and cinnamon roll flavors which I’ll be trying very soon.
What’s your favorite kind of muffin?
Pancakes with Cranberry & Ginger Chutney (gluten-free)
Happy Saturday everyone! I love making big breakfasts on the weekends. I’ve been craving pancakes recently so I made some gluten-free pancakes courtesy of the super tasty gluten-free Bisquick mix. I added in some gluten-free oats, and topped with some locally made cranberry and ginger chutney for a little tangy topping.
To make the pancakes all you need is:
- 1 cup gluten-free Bisquick pancake mix
- 1 cup milk (I use 2%)
- 2 tablespoons vegetable oil (I use canola)
- 1 egg
- 1/4 cup gluten-free oats (i.e. Bob’s Red Mill) (optional)
- 2 tablespoons of your favorite pancake topping i.e. That Sweet Zing cranberry & ginger chutney
1. Whisk all ingredients until thoroughly combined.
2. Heat up a medium to large frying pan to medium-high heat, then add a small amount of nonstick cooking spray or butter to coat the bottom of the pan.
3. Ladle ~1/2 cup of the batter onto the coated frying pan, and cook until edges are dry, then flip and cook the other side of the pancake until golden.
4. Serve immediately with your favorite pancake topping such as That Sweet Zing cranberry and ginger chutney.
The chutney is very tangy, has only a few ingredients, and is gluten-free, vegan, soy-free, dairy-free, and nut-free plus it’s locally made here in Boulder. I added a little bit of creamy peanut butter too!
What’s your favorite pancake topping?
Marshmallow Chocolate Chip Cookies (gluten-free)
The King Arthur Flour Gluten-Free Cookie Mix is basically a cookie base where you add in 1-3 cups of whatever you want (if you want to!). I had some mini-marshmallows and chocolate chips (my fav) in the pantry, so that’s what I used. Next time I’ll use walnuts instead of marshmallows because the marshmallows made the cookies really sticky (thankfully I always use Sil-Pats and the like on my cookie sheets, so I was able to get them off the sheets easily).
So the recipe…super easy since it’s a mix!
All you need is:
- 1/2 cup soft butter
- 1 large egg
- 2 tablespoons water
- 1 to 3 cups of add-ins (i.e. chocolate chips) - this is optional
1. Preheat oven to 350º F.
2. Put 1/2 the cookie mix in a bowl, then mix in the butter.
3. Add the egg and water, and beat until fluffy.
4. Beat in the other 1/2 of the cookie mix, scraping the sides and bottom of the bowl. *I use this scraper blade on my Kitchenaid that continually scrapes the sides/ bottom of the bowl.
5. Add in 1 to 3 cups of add-ins i.e. chocolate chips, nuts, dried fruit, etc. (optional!).
6. Drop batter by heaping spoonfuls onto baking sheets with 2” between cookies. Flatten cookies to 1/2” thick (I used the spoon to do this!).
7. Bake cookies until browned, 10 to 12 minutes. *I live at 5,500 ft. so I had to add on a few minutes of baking time (total baking time: 16 minutes).
8. Remove cookies from oven, and let them cool on the pan for a few minutes, then transfer to a cooling rack. Eat while still warm to enjoy the melted chocolate goodness!
The cookies taste like their “glutenful” counterparts, and are very chewy and delicious. Also, I love the simplicity of this recipe, and will definitely be making it again soon with walnuts and chocolate chips!
Southwestern Chicken Bake (recipe)
*Adapted from SouthernFood.About.com
2 cups cooked white rice
1 1/2 cups chopped/ diced cooked chicken
1 can (15 ounces) black beans, drained, rinsed
1 can (11 to 15 ounces) Mexican-style corn, drained
1 can (14.5 ounces) diced tomatoes, slightly drained
1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried leaf oregano
1 tablespoon chili powder
1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
4 tablespoons unsalted butter
4 tablespoons all-purpose gluten-free flour OR all-purpose unbleached flour
1 cup milk
1/2 cup chicken broth
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 to 1 cup Cheddar or Monterey Jack cheese
1. Preheat oven to 350 degrees, and ensure rack is in middle of oven.
2. Spray a 2-quart glass casserole dish with nonstick cooking spray and set aside.
3. In a large bowl, thoroughly mix rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper.
4. In a small pan, melt butter over medium-low heat. Stir in flour until mixed and bubbly. Gradually stir in milk, chicken broth, salt and pepper. Cook, stirring constantly, until thickened and bubbly.
5. Stir the flour butter mixture into the chicken rice mixture. Taste and adjust seasoning, adding more salt, pepper, and other seasoning as desired (I add more of everything except salt!).
6. Pour into casserole dish, put in oven, and bake for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done.
7. Serve with tortilla chips, sour cream, fresh tomatoes, and/or chopped green onions if you’d like.
Note: next time, I’m going to top with cheese at the start then add tortilla chips for last 8-10 minutes of cooking time.