Blueberry muffins have been a fetish of mine since I was a child. They are a handy on-the-go snack that freeze very nicely. I make bulk batches when I get the urge and then freeze them for future use.

After several unsuccessful attempts I have finally figured out how to make them light and moist. Rather than use sugar and a liquid, I substitute with maple syrup (honey tends to make them brown too fast) and I use 1/3 part almond flour in my muffin mix. I have used both fresh and frozen blueberries but I prefer fresh, folding them in after the batter is fully mixed. (more…)

Choosing a new pancake mix is the first and easiest transition in the kitchen when going gluten free. When I first went gluten free I thought I would have a hard time retiring my favorite homemade pancake mix, but what I soon learned was that there are a multitude of gluten-free pancake mixes on the market these days. Choosing a good mix can be a costly venture if you have to sample six varieties before settling on one with a taste and texture that meets your criteria. (more…)

These moist, cake-like Brownies are not overly sweet. I used fructose sugar (which I’m told is always derived from corn these days). But if you are not corn-free, I think it is a good replacement for standard refined sugar. I used Baker’s brand chocolate in my version but there are several casein-free brands out there like Elite (which is a Kosher product that is also soy-free), Enjoy Life (GF, CF, MF, soy and Nut free), and Tropical Source (which is also found at Whole Foods and is vegan too).The entire dish takes under an hour to prepare and probably even less to polish off because they are so delicious. This recipe is only gluten-free as listed but can be modified to be dairy and corn-free as well with a few suggested substitutions. (more…)