This easy to make gluten-free blueberry muffin recipe makes light and airy muffins that are loaded with blueberries. If you can’t find fresh blueberries, go ahead and use frozen. You don’t even need to thaw the frozen berries before using.

INGREDIENTS

2 cups (9 3/4 ounces / 275 grams) Bob's Red Mill 1-to1 Baking Flour ([b]note: this recipe has NOT been tested with other flour blends. For the best results, use the flour recommended.) [/b]
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces/113 grams) butter, softened
3/4 cup (6 ounces/170 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (4 ounces / 150 grams) milk
2 cups blueberries
1/4 cup granulated sugar, for topping (optional)

INSTRUCTIONS

1- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
2- Whisk together flour blend with the baking powder, and salt in a small bowl. Set aside.
3- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs, and vanilla extract. Beat until combined.
4- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a soft batter forms. The batter will be thick.
5- Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
6- Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
7- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
8- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

BLUEBERRY MUFFIN

This easy to make gluten-free blueberry muffin recipe makes light and airy muffins that are loaded with blueberries. If you can’t find fres...

BLUEBERRY MUFFIN

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Curled Dock (Rumex Crispus) is a native plant to Europe, North Africa and Western Asia, also naturalized in North America. For the agriculture it is a weed, although the leaves and seeds are edible. It is used cruel in salads or boiled in soups. This plant has a sour taste, because of the oxalic acid content, which gives it the toxicity. That’s why the consumption is recommended just in small quantities.

Curled Dock

Curled Dock (Rumex Crispus) is a native plant to Europe, North Africa and Western Asia, also naturalized in North America. For the agricult...

Curled Dock

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The Russula genus is composed of about 750 species of mushrooms spread all over the world, in the coniferous and deciduous forests. Russula Illota is one of the species, which grows in Eurasia, North Africa and North America. Is not an edible fungus. Besides other toxic substances, it contains russuphelin A. This toxin causes gastrointestinal disorders (abdominal cramps, vomiting, diarrhea). Eaten raw, toxic effects are much stronger.

Russula genus

The Russula genus is composed of about 750 species of mushrooms spread all over the world, in the coniferous and deciduous forests. Russula...

Russula genus

0

Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread.

The recipe, inspired by a reader’s request for a gluten-free version of her favorite cornbread, falls on the sweet, rich end of the spectrum. It’s not a cornbread you’d serve with chili. In fact, it reminds me of the Italian cornmeal cake my grandmother made during the summer and served with a warm berry compote for dessert.

To make the cornbread, cream the butter until it’s light—almost white— before adding the eggs. This step helps lighten the batter and leavens the cake during baking, giving the cake a moist crumb that’s not too dense.

If you prefer muffins, divide batter evenly among prepared muffin pans. Once cool, the muffins freeze well, providing a little cornbread sweetness whenever the mood strikes

INGREDIENTS

gluten-free non-stick cooking spray
1 3/4 ounce (1/2 cup) brown rice flour
1.75 ounces (1/2 cup) ground almond flour
2.75 ounces (1/2 cup) gluten-free cornmeal
1 1/4 ounces (1/4 cup) sweet rice flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
5 1/4 ounces (3/4 cup) granulated sugar
4 large eggs
2 tablespoons maple syrup

INSTRUCTIONS

1-Preheat oven to 350 °F. Grease 8x8x2-inch pan with non-stick cooking spray. Set aside. In small bowl, whisk together brown rice flour, almond flour, cornmeal, sweet rice flour, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, combine butter and granulated sugar. Cream, on medium-high speed, until butter is light and almost white, about two minutes. Add eggs, one at time, scraping down the bowl between each addition. Allow butter-sugar mixture to fully incorporate each egg before adding the next.

2-Add whisked dry ingredients and maple syrup. Mix until thick batter forms. Spread batter evenly into prepared pan. Bake until cornbread is golden brown and set. Cake tester inserted into the center of the cake should come out clean, about 40 minutes.

3-Remove pan from oven and place on wire rack to cool. Store cornbread on counter, covered with plastic wrap, for up to three days.

GLUTEN-FREE MAPLE CORNBREAD

Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter...

GLUTEN-FREE MAPLE CORNBREAD

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How much do I love cornbread? 100%! It’s one of my favorite winter side dishes! Since I make it so much, I often play around with my recipe. When I have time–which isn’t often, usually I make cornbread as a last-minute side dish–I like to add brown butter to the recipe. Oh, yes.
Brown butter’s nutty-caramel flavor calls for just a touch of sweetness, so I like to a little maple syrup to this recipe. I know, I know, a cornbread recipe including sweetener sounds heretical to some. The maple syrup adds a slight whisper of sweetness, not the kind of overt sweetness you find in a corn muffin, I promise! However, if you hate sweetness in your cornbread, skip it! The recipe works fine with maple syrup or without.

INGREDIENTS

4 tablespoons (1/2 stick) butter
7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
6 1/2 ounces (1 1/4 cups) brown rice flour
2 teaspoons baking powder
1/2 baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons maple syrup
Non-stick cooking spray or vegetable oil for the pan

INSTRUCTIONS

1- Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
2- In small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
3- In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
4- Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
5- Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
5- Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.

GLUTEN-FREE BROWN BUTTER CORNBREAD

How much do I love cornbread? 100%! It’s one of my favorite winter side dishes! Since I make it so much, I often play around with my recipe...

GLUTEN-FREE BROWN BUTTER CORNBREAD

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Gluten-free pigs in a blanket make a great party-time snack. To make, wrap a simple gluten-free pastry around a mini hot dog or cocktail weiner. Bake for 15 minutes and serve with ketchup, mustard, or your favorite barbecue sauce.

INGREDIENTS

5 ounces (1 1/4 cups) white rice flour
3 ounces (3/4 cup) cornstarch
1 ounce (1/4 cup) sweet rice flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, chilled and diced
1/2 cup plus additional milk as needed
2 large eggs, divided
1 package (16 ounces) gluten-free cocktail wieners

INSTRUCTIONS

1-Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2-In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, baking powder, sugar, and salt.
3-Add the butter, and using your fingers or a pastry cutter, work it into the flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
4-Using a wooden spoon, stir in 1/2 cup of the milk and 1 egg. Blend until a dough forms. If the dough is dry and won’t hold together, add a splash (about 2 tablespoon) more milk until dough is firm and forms a ball when rounded between your palms.
5-Pinch off little balls of dough, about 1 generous teaspoon each. Press the dough evenly around a cocktail wiener to coat the wiener. Leave ends of the wiener exposed. Don’t worry about the dough jacket being perfect. You just want to encase the sausage in dough. Place on the prepared pan. Repeat until all the dough and wieners are used.
6-In a small bowl, whisk together the remaining egg and about 1 tablespoon milk with a fork. Using a pastry brush, brush the egg mixture onto each dough wrap.
7-Bake 15 to 18 minutes, until the dough is light golden brown. Remove from pan and serve hot.

Gluten-free pigs in a blanket

Gluten-free pigs in a blanket make a great party-time snack. To make, wrap a simple gluten-free pastry around a mini hot dog or cocktail we...

Gluten-free pigs in a blanket

0

The name Dianthus (Flower of God) was first mentioned by Theophrastus in ancient Greece, a biologist who lived between 371 and 287 BC. Praecox is a subspecies of Dianthus plumarius, native in the middle of Europe (Poland, Czech Republic). It is a light-loving plant, not very pretentious. It blooms in June and develops a strong fragrance.

Flower of God

The name Dianthus (Flower of God) was first mentioned by Theophrastus in ancient Greece, a biologist who lived between 371 and 287 BC. Prae...

Flower of God

0

All hail the king of cookies! These paleo chocolate chip cookies are a new take on an old favorite. The honey and maple syrup combine to create an almost caramel-like flavor. I prefer my chocolate chip cookies without the addition of chopped nuts. However, if you like nuts, go ahead and stir in a half-cup of your favorite. Walnuts are a traditional addition, but any chopped tree nut will work!

INGREDIENTS

142 grams (1 1/4 cups) finely ground almond flour
28 grams (1/4 cup) tapioca starch
1 teaspoon baking powder, homemade or grain-free store-bought
1/2 teaspoon salt
3 tablespoons honey
2 tablespoons dark maple syrup
1 large egg yolk (about 15 grams)
1 teaspoon vanilla extract
113 grams (1/2 cup) dairy-free dark chocolate chips or chopped dark dairy-free chocolate

INSTRUCTIONS

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl.
Add the honey, maple syrup, egg yolk, and vanilla and stir with a wooden spoon to combine. Stir in the chocolate chips.
Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
Bake until golden brown, about 10 minutes.
Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Allow the baking sheet to cool, and repeat with the remaining dough.
Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic wrap and
placed in a freezer container, for up to 6 weeks.

PALEO CHOCOLATE CHIP COOKIES (GRAIN-FREE & DAIRY-FREE)

All hail the king of cookies! These paleo chocolate chip cookies are a new take on an old favorite. The honey and maple syrup combine to cr...

PALEO CHOCOLATE CHIP COOKIES (GRAIN-FREE & DAIRY-FREE)

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Fomitopsis pinicola, named also Red Banded Polypore, is a mushroom widely encountered in coniferous forest of the temperate Northern hemisphere, usually growing on the dead wood. The cap surface is dark reddish and has an yellow margin. It’s a not edible mushroom.

Fomitopsis pinicola

Fomitopsis pinicola, named also Red Banded Polypore, is a mushroom widely encountered in coniferous forest of the temperate Northern hemisp...

Fomitopsis pinicola

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This recipe makes a 9-by-13-inch pan of fudgy, gluten-free brownies with a thin, crackled top. Since no baking soda or baking powder is present, the brownies get a slight lift from creaming the butter and sugar. However, this lift is really slight, and although the brownies will puff up in the oven, they sink down to a dense, fudgy texture as they cool.

INGREDIENTS

-Dry Ingredients

1 cup white rice flour
1/2 cup cornstarch
1/2 cup cocoa powder (either Dutch-process or natural)
1/2 teaspoon salt
1/4 teaspoon xanthan gum

-Wet Ingredients

2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips, optional
Gluten-free cooking spray

INSTRUCTIONS

Preheat oven to 325 degrees F. Lightly spray a 9 x 13-inch baking dish with gluten-free cooking spray.
In a medium mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together butter and sugar. (Use
medium-high speed with a handheld mixer or medium speed with a stand
mixer.)
Add eggs. Mix until combined. Reduce mixer speed to medium. Add dry ingredients and vanilla
extract. (Add chocolate chips if using.) Mix until a batter forms. Spread batter into prepared pan.
Bake for 35 to 40 minutes. A cake tester inserted into the center of the brownies should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and place on a wire rack to cool. When cool, cut into squares.

HOW TO MAKE FUDGY GLUTEN-FREE BROWNIES

This recipe makes a 9-by-13-inch pan of fudgy, gluten-free brownies with a thin, crackled top. Since no baking soda or baking powder is pre...

HOW TO MAKE FUDGY GLUTEN-FREE BROWNIES

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Looking for a sweet version of Irish Soda bread? Look no further! This recipe for gluten-free Irish soda bread tastes more like a cake than a dry savory bread. It’s made with butter, sugar, eggs, and raisins. And it’s so good, no one will guess that it’s gluten-free!

INGREDIENTS

14 ounces (3 1/2 cups) white rice flour
2 3/4 ounces (1/2 cup) sweet rice flour
2 ounces (1/2 cup) potato starch
4 tablespoons caraway seeds
5 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon xanthan gum
8 ounces (2 sticks) butter
2 large eggs
7 ounces (1 cup) granulated sugar
2 cups buttermilk
1 1/2 cups raisins
non-stick cooking spray

INSTRUCTIONS

Adjust oven rack to center position. Preheat oven to 350 °:F. Spray a 9-inch springform pan with non-stick cooking spray.
In medium mixing bowl, whisk together white rice flour, sweet rice flour, potato starch, caraway seeds, baking powder, salt, baking soda, and xanthan gum. Set aside.
In bowl of stand mixer, cream together butter and granulated sugar on medium-high speed until a thick paste forms, about 30 seconds. Add eggs, one at a time, until light and fluffy, about 1 minute. Stop mixer and scrape down sides and bottom of bowl.
Add half the dry ingredients. Turn mixer on to low speed. Mix until incorporated, about 20 seconds.
Add half the buttermilk. Mix until thoroughly combined. Repeat with remaining dry ingredients and buttermilk. After adding buttermilk, mix until batter is thick and fluffy, about 45 seconds. Add raisins, mix until incorporated.
Spread batter evenly into prepared pan. Bake bread until golden brown, about 80 minutes. A cake tester inserted into the center of the bread should come out clean.
Allow bread to cool in the pan for 10 minutes. Unmold bread and place on a wire rack to cool completely. Store on the counter for up to two days or freeze for up to two months.

GLUTEN-FREE IRISH SODA BREAD

Looking for a sweet version of Irish Soda bread? Look no further! This recipe for gluten-free Irish soda bread tastes more like a cake than...

GLUTEN-FREE IRISH SODA BREAD

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The young fir branches, recently developed from buds, are bathed in the warm light of the sun. The strain, on which are fixed needle-shaped leaves, is still green and fragile. But soon, the strain will thicken, gaining at the exterior a protective brown bark. Mature, in the next year, these branches will give rise to new buds that will ensure the tree growth.

fir branches

The young fir branches, recently developed from buds, are bathed in the warm light of the sun. The strain, on which are fixed needle-shaped...

fir branches

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Often Malva moschata known also as Musk-mallow is cultivated as ornamental plant. It blooms in summer for a long period of time. The flowers have a pleasant fragrance and also can be eaten in salads, like the leaves and the seeds. It is native to temperate climates of Europe and Asia, but in present is found in all temperate regions.

Malva moschata

Often Malva moschata known also as Musk-mallow is cultivated as ornamental plant. It blooms in summer for a long period of time. The flower...

Malva moschata

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A summer rain had stopped, not long time ago. Over the gray sky, still full of drops, the sun projects its rays, which are decomposed forming a rainbow over forest, that leaves the impression that somewhere, behind a crown of a tree, touches the ground. A matter of minutes, until the entire rainbow will vanish.

Rainbow

A summer rain had stopped, not long time ago. Over the gray sky, still full of drops, the sun projects its rays, which are decomposed formi...

Rainbow

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Russula Alutacea is an edible mushroom with a delicious taste, encountered in the deciduous and coniferous woods. It has a red cap covered by a tinny pellicle with a smooth surface and the flesh is white.

Russula Alutacea

Russula Alutacea is an edible mushroom with a delicious taste, encountered in the deciduous and coniferous woods. It has a red cap covered ...

Russula Alutacea

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