Tag Archives: gluten free

Gluten-Free Pomegranate Corn Muffins

Wow.  That was a good workout.

And now I’m back on the couch, updating another blog post instead of doing all the homework that is awaiting me.  But I kinda feel like I have to, because I want to bake something yummy tomorrow too and then everything will just be all backed up.

Also, I hate homework.  So let’s talk about baking instead.

We have another “married-and-twenty-somethings” get-together coming up on Thursday, and that’s just a great excuse to do some baking.  Since Cait is gluten-free, it’s also a good excuse to try baking something new.  And by the way, baking gluten-free is impossible! fairly difficult to master.  You need a lot of ingredients, usually including at least three different kinds of wheatless flour.  This is definitely the most successful (not to mention healthiest) of my attempts at gluten-free bakery, so enjoy, all you allergics and celiacs out there!

Gluten-Free Pomegranate Corn Muffins (adapted from this recipe)

  • 1 1/2 C gluten-free cornmeal
  • 1/2 brown rice flour
  • 1 1/2 t guar gum
  • 1/4 C white sugar
  • 2 t baking powder
  • 1/4 t salt
  • 2 T plain greek yogurt
  • 2 T canola oil
  • 1 1/2 C skim milk
  • 1 C pomegranate seeds

Pre-heat the oven to 350 degrees.  Mix the dry ingredients together first, then add the wet ingredients (whip the egg  separately first).  Mix thoroughly–gluten-free baked goods tend to be dense and have difficulty rising, so the more air you can whip into the batter, the better.  And my muffins rose a lot.

Add the pomegranate, and mix by hand.  If you use the mixer, the seeds will burst and you will have pink muffins.  Not the worst thing, but you also wont have that delightful burst of juice when you bite into one.

Pour into greased muffin cups.

Bake for about 20 minutes, until they are beautifully golden-brown on top.  Cool on a wire rack, then take about 40 pictures of them so you can blog about it later.  Oh wait–you probably don’t have to do that.

While your muffins are baking, it might be a good time to go look for your cat.  If he’s anything like Henry (who is, after all, the star of this blog) you may find him laying in the largest patch of sun available in the house, preening (or grooming, or whatever it is that cats do).  He has to look his best at all times!

Check back in tomorrow to see some pumpkin bars.

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Gluten-Free Peanut Butter Quinoa Cookies (plus an epic fail)

Today we had a bunch of “young and married” couples over at our apartment today, and it was nice to meet and hang out with Cait and Jeff and other newly weds.  We had this meeting planned for a couple of weeks and I decided yesterday to make some yummy treats to share.  I wanted to make something that Cait could actually eat, so I browsed a couple of gluten-free websites to try to find something I felt like making.

Gluten-Free Goddess to the rescue. 

Here’s the original recipe I used.  The cookies are dense and not too sweet, the way a proper peanut butter cookie should be.  However, with the quinoa flour, there is a really amazing nutty taste that deepens their complexity perfectly.  You are definitely going to need a glass of milk with these, though.

Gluten-Free Peanut Butter Quinoa Cookies

  • 1 1/4 C brown rice flour
  • 1 C quinoa flour
  • 1 T cornstarch
  • 1/2 t salt
  • 2 t baking powder
  • 1/2 t xanthan gum
  • 2 t vanilla extract
  • 1 C light brown sugar
  • 1/4 C honey
  • 1 C peanut butter
  • 1 egg, room temperature
  • 2-4 T milk


First off, I only had gluten-free cornmeal and gluten-free brown rice flour, but most (all?) recipes call for a mix of different flours, and I found one that had quinoa flour.  Well, I didn’t have that, but I did have gluten-free quinoa and a coffee grinder.  Ch-ch-check it out.



Pre-heat the oven to 350 degrees, and either line two cookie sheets with parchment paper or spray with canola oil. Combine the dry ingredients into your mixer bowl; whisk thoroughly.  Add the remaining ingredients and beat with the flat beater until a smooth and sturdy (not sticky!) dough forms, adding the milk 1 T at a time. 



Roll the dough into balls, and place on the cookie sheet.  Using a fork, flatten the balls in two directions, forming a criss-cross pattern on top of the cookies.  Classic.

Bake for 20-25 minutes, or until golden.  They will still be slightly soft to the touch, but will continue to firm up as they cool.  Cool ’em on a wire rack, and then try not to eat more than two or three.


 I made another batch of gluten-free cookies, pumpkin molasses with a cinnamon glaze, whose recipe claimed to be “soft” but actually meant “disgustingly mushy”.  I followed the recipe perfectly but could tell pretty early on that they weren’t going to be very good.  I tasted one fresh out of the oven, but it was already a less than delicious texture.  Adding in the glaze just made it even worse.  I kept them overnight and looked at them again today, and they had continued to turn into applesauce.  Yeech.  Here’s a photo essay of that particular adventure.

 Yuck.  I actually feel a little nauseous thinking about those cookies. 

So on a happier note, here’s a picture of Fritz’s Halloween costume from his dental school costume party:

So happy that tomorrow is Friday.  I get to sleep in a little, go to only one class, and babysit a cute little munchkin.  Then to the gym, a delicious dinner, and then, only then, will I even think about getting to work studying for my Prosthetics and Orthoses test on Tuesday.

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Filed under Desserts