What a guy...

.... my Honey that is.  He is a warm breakfast kind of guy.  I, however, am not a morning kind of gal.  I cook things the night before or on the weekend and freeze back.  He likes the challenge of getting up and cooking something from scratch even though he knows he's still gotta leave for work that morning.  My only contention is the dishes he leaves... but it's hard to complain when you're biting into a hot, fresh-out-of-the-oven muffin.  (Hot muffins.... hey!  I'll even do the laundry!!)

So today's offering is from my Honey. 

Honey's Multi-purpose Muffins

4 tbsp. milled flaxseed
1 tsp. xanthan gum
enough hot water to dissolve

Mix the above together in a small bowl or measuring cup.  Whip it together pretty well and set aside.  This is your "egg replacer".  (Or just happily use 2 eggs if you can handle them. )

1 1/4 c. sorghum flour (can use millet)
3/4 c. millet or buckwheat (or even half and half)
1 1/2  c. rice flour
1/2 c. corn starch (or potato starch or tapioca starch)
1 tsp. baking soda
1 1/3 tbsp. baking powder
1/2 tsp. salt
1 c. oil (safflower, sunflower or your fav)
1 1/3 c. water
1 1/2 c. sugar
2 tsp. vanilla

Optional: 1 c. chopped fruit (cranberries, blueberries) or chopped nuts or coconut

Mix all the dry ingredients in a bowl and sift together.  Then add in the remaining ingredients (including your flax mush mix) and mix well with electric mixer.  Oil those muffin tins really well and spoon batter into muffin tins.  Bake in a preheated oven (375 degrees) for 25-30 minutes or until browned and knife comes out clean.

Drizzle with honey or serve with jelly/jam.  Yum!!!!

This recipe is very versatile.  You can interchange flours according to your needs.  You can use rice milk or water for the moisture.  You can also add more sugar (for more of a dessert roll) or leave out some sugar and replace with some honey (just decrease the liquid a bit). 

My suggestion for those with "non-cooking honeys":  The night before put all the dry stuff in one bowl, the wet stuff in another bowl (except your flax mixture - you'll have to do that one as you need it).... dump and mix in the morning!

Corn Bread Girl in a Gluten Free World

That's me.  I grew up in the country where everyone had a garden and my grandma made the best cornbread out there.  Cornbread and beans... cornbread and milk... cornbread and Sunday dinner.... cornbread and homemade soup....

Forget yeast rolls baby, there is nothing like warm cornbread out of the oven with a slab of butter on it.  Better than dessert.  The only thing that could hold a candle to my grandma's cornbread was her "cat-head" biscuts!  Of course, we all had to learn to make them.  Mama made cornbread... I made cornbread [and biscuts]....

I think one of the reasons my Honey married me was for my biscuits and cornbread. Then it happened!  My Honey went and "got sick."  Cornbread and biscuits went out the window for a long time. 

Oh, I tried.... tried to make those yummy breads by altering those recipes... but, alas... unless you like sandpaper, you would have never eaten those culinary offerings.  All those years of training in my grandmother's kitchen learning to perfect the art of southern bread gone to waste.

Until now....

I've discovered buckwheat and sorghum baby!  Woohoo!!!

I made some cornbread to go with our soup the other rainy night.  It disappeared faster than the steam rolling off it from the oven.

Quick Corn Muffins
1 c. sorghum or buckwheat flour
1 c. corn meal (or corn flour if you like it more "cakey")
1 tsp. baking powder

Mix these together in a bowl.

1 tbsp. milled flax seed
hot water

Place the milled flax seed in a measuring cup.  Add enough hot water to it to fill up the cup the the 1/4 cup line.  Stir this and let it sit a bit.  Then stir again.  It will become gel-like.  (This is your egg replacer.)

1 c. rice milk

Add the flax gel mixture and rice milk into the dry ingredients until well blended and not lumpy.  Corn bread is a bit thicker than cake mix... but you don't want it too dry. 

Spray your muffin tins with some oil and pour the mix in.  Bake for about 20 minutes in an oven at 375 degrees.  This makes about 12+ corn muffins.  If you have kids... go ahead a make a double batch.

Serve these with butter or soup... or just slap some jelly/jam on them and make them dessert.  MMmmmm....

Grandma would be proud!