French Toast – Gluten-Free

My family loves French Toast for breakfast or dinner.  With this recipe, I can join them for the meal.  I dip and fry my gluten-free toast, and then fry their regular toast, to keep my meal gluten-free.

 

Ingredients:
10-12 slices gluten-free bread
4 tablespoons coconut oil, melted, plus extra for frying
2 eggs, beaten
1 cup almond milk
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla

Combine all ingredients, except the bread.  Heat a griddle to medium-high heat.  Grease with coconut oil.  Dip gluten-free bread slices into the egg mixture, coating well on both sides.  Place on greased griddle, frying on both sides until golden brown.  Repeat until batter and bread are used up. Serve with your family’s favorite toppings  (syrup, honey, cinnamon sugar, powder sugar, strawberry jam, etc.).  Delicious!

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Gluten-Free Zucchini Muffins

Zucchini season is here again!  You may be looking for yummy ways to use these bountiful veggies from your garden. This gluten-free (GF) version of our favorite zucchini bread recipe comes from my camp friend in Washington state.  We enjoyed a batch of GF zucchini muffins just the other day.

1  and 1/2 cups brown rice flour
1/4 cup corn starch
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. xanthum gum
2 eggs
1/2 cup vegetable oil or applesauce
1 cup sugar
1 cup grated zucchini
1 t. vanilla

Set oven for 350 degrees.  Line a muffin pan with 12 muffin cups.  Mix together dry ingredients.  Blend in eggs, oil or applesauce, sugar, zucchini and vanilla.   Use an ice cream scoop to fill the muffin cups with batter.  Bake 25-30 minutes.  Cool and enjoy.

Here is my sweet blessing and the reason I can’t get to my desk to work on my website very often.  Joel is up and going places!  

Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning.  James 1:17 (NKJV)

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

Gluten Free Corn Bread & Vegetarian Chili

GF Facts:
There are several items that the gluten-free dieter should avoid when purchasing groceries.  Most of these are processed foods including breads, cakes, cookies, pies, pasta, rice mixes, cereal, pancakes, sweet rolls, and some teas.  Other items include processed dairy products, processed fruits and vegetables, processed meats, soups, matzo, licorice, some candies, thickeners, soy sauce, modified food starch, and malt. 

The best way to avoid these unwanted ingredients is to make your meal from scratch with naturally gluten-free ingredients.  Here’s a favorite lunch or dinner meal for a cool day in summer or any time of the year.  You will feel good knowing your corn bread and chili are additive and gluten-free!

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
1 tsp. xanthum gum
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup melted butter, oil, or applesauce
2 eggs

Heat oven to 400 degrees.  Butter 8x8x2 or 9x9x2 inch pan.  Mix together dry ingredients.  Add milk, butter and eggs.  Beat 1 minute.  Pour into buttered pan.  Bake 20 to 25 minutes or until golden brown. Serve with honey, syrup, or vegetarian chili.

Vegetarian Chili

16 oz. dry kidney beans or bean variety, soaked overnight
1 tsp. salt
2 Tbsp. olive oil
4 cloves garlic, chopped
1 1/2 cups onion, chopped
1 tsp. ground cumin
1 tsp. basil
3 Tbsp. chili powder
Dash of cayenne
Salt & pepper
1 cup green pepper, chopped
1 cup carrots, cut into circles
1 cup frozen corn
32 oz. can diced tomatoes (or 2 small cans)

Drain soaked beans.  Put beans in a big soup pot and add 6-8 cups water and 1 tsp. salt.   Cook until tender (about 1 1/2 hours).  In a frying pan, saute onion and garlic in olive oil.   Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots, and corn.  Pour a bit of water to help steam the vegetables.  Add the saute to the cooked beans and water.  Stir in the tomatoes.  Simmer over low heat about 3 hours.  Serve with cheese and corn bread.

Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers. 3 John 1:2 (NKJV)

New King James Version (NKJV)Copyright © 1982 by Thomas Nelson, Inc.

Gluten-Free Banana Muffins

GF Facts:
People on a gluten-free diet must read labels for other ingredients related to wheat, barley, and rye.

Some of these other grain products to avoid include:  Bulgur, Couscous, Durum, Einkorn, Emmer, Farina, Triticale, Kamut, Graham, Matzo, Spelt, Wheat germ, Wheat starch, Barley malt, Semolina, Hydrolyzed Vegetable Protein (HVP), Bran, Orzo, Panko, Seitan, Udon, Faro…that’s quite a list!

Here is a recipe for Banana Muffins that contain no unwanted grains.  The applesauce replaces butter, making them low fat. You can enjoy the yummy banana flavor, knowing that you are eating a whole-some gluten-free muffin.

The Yummy Banana Muffin Recipe for you:
Set oven to 350 degrees.
Line a muffin pan with 12-4 muffin papers.

Mix together the dry ingredients:
1 ½ cups brown rice flour
½ cup tapioca flour
1 t. xanthan gum
2 t. baking powder
¼ t. baking soda
½ t. salt

In another bowl cream together:
1/3 cup applesauce
2/3 cup sugar
2 eggs

Beat until smooth.

Add:
1 cup mashed ripe bananas
The flour mixture
½ cup chopped walnuts (optional)

Use an ice cream scoop to measure the batter into your lined muffin pan.  Bake for 25 minutes.

This recipe was adapted from a quick bread recipe found in an old church cook book.  Try adapting your favorite quick bread recipe to make gluten-free muffins.  Please remember this recipe was tested at 6000 feet.  You may need less flour if you are at a lower elevation.  Enjoy!

Then God said, “Let the earth bring forth grass, the herb that yields seed, and the fruit tree that yields fruit according to its kind, whose seed is in itself, on the earth”; and it was so. Genesis 1:11 (NKJV)

New King James Version (NKJV)

Copyright © 1982 by Thomas Nelson, Inc.

Gluten-Free with Your TEA

Today begins a new featured section at My TEA CUPP Prayers…recipes for you!  Many people, including myself, have found better health with a gluten-free diet.  It can be a challenge to find good gluten-free recipes.  I’m slowly trying and revising recipes to share with you.  These all work at an elevation of 6000 feet, so you may adjust the liquid or flour for your elevation.

My road to being gluten-free was truly God’s answer to prayer.  I’ve had digestive troubles for years and prayed for good health.  Because I plan the menus for our church camp, I listened to a gluten-free webinar by Sysco last fall.  I thought the webinar would be mostly about Sysco products, but instead it gave the symptoms of those who need to eat gluten-free.  As I listened I thought, “Those are my symptoms!”  And so I set off on my own healthy-eating plan to make  me stronger for serving Jesus.

Today I share with you the first recipe in my collection:

Gluten-Free Blueberry Muffins

The yogurt or sour cream in these tasty muffins adds moisture and helps bind the flours together.

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 t. xanthum gum
1 t. baking powder
1/2 t. salt
1/3 cup sugar
1/2 t. soda
Mix together all the dry ingredients above.  Then add:
1 cup plain yogurt or sour cream
1 egg beaten
1/2 cup milk (depends on the humidity that day, I had to add 3/4 cup milk one day)
1 cup fresh or frozen blueberries
1/2 t. orange zest (just grate a bit of orange rind)

Use an ice cream scoop to spoon muffin mix into lined muffin pans.  Makes about 14 muffins.
Bake at 400 degrees F for 20 minutes.  Enjoy!

Oh, taste and see that the LORD is good. Psalm 34:8 (NKJV)

New King James Version (NKJV)Copyright © 1982 by Thomas Nelson, Inc.