Grain-Free Rhubarb Muffins

… ‘They shall eat and have some left over.’ 2 Kings 4:43

Grain-Free Rhubarb Muffins, just in time for your Christmas baking blitz! Now you know why you chopped and froze all that rhubarb last August, so you could pull it out in winter and enjoy a taste of summer! These muffins are especially good if you are avoiding grains and sweets.  You may substitute your favorite grain-free flours and sweetener. 



  • 1 cup almond flour
  • 2 T. Hemp Seeds
  • 2 T. Sunflower Seeds
  • 2 T. Pumpkin Seeds
  • 1/2 t. salt
  • 1/4 cup monk fruit
  • 2 T. cinnamon
  • 1/3 cup melted coconut oil


  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup monk fruit 
  • 1/2 t. salt
  • 2 t. baking powder (aluminum-free and corn-free)
  • 1/2 t. baking soda
  • 1 t. cardamon
  • 1 cup goat’s milk (or coconut milk)
  • 1/2 cup applesauce
  • 2 t. vanilla
  • 6 free-range eggs, slightly beaten
  • 2 cups chopped rhubarb


Preheat oven to 350 degrees.  Line two muffin pans with approximately 20 muffin cup papers. Mix topping together in a small bowl and set aside.  Mix muffin batter ingredients in a large bowl in order listed.  Scoop 1/2 cup batter into each muffin cup.  Top each muffin with 1-2 T. of the prepared topping.  Bake in preheated oven for 28 minutes.  Place muffins on cooling rack. Allow to cool slightly or overnight before eating.  Enjoy!  

So they all ate and were filled, and they took up twelve baskets full of the fragments that remained. Matthew 14:20 (NKJV)

Many thanks to our Free Range Chickens for the eggs!

Many thanks to our homeschool friends for the rhubarb!

Many thanks to Honeybunch Hunts for her original recipe which I modified!

Many thanks to Jesus for all His blessings!

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




Simply Gluten-Free Biscuits

Salt is good; but if the salt has lost its flavor, how shall it be seasoned? Luke 14:34 (NKJV)

Family members always enjoy a little bread on the side with their meals, and holidays are no exception.  These biscuits are simple to whip up for Christmas dinner or any time of the year. Serve with honey or jam.

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1/4 cup coconut oil, melted
3/4 cup almond or coconut milk
3 Tablespoons honey
1 egg, beaten

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  In a large bowl combine the dry ingredients:  flours, baking powder, baking soda, salt, and xanthan gum.  Blend well with a wire wisk.  Next add the wet ingredients:  Coconut oil, almond milk, honey, and egg.  Mix only until dry ingredients are all incorporated.  Use an ice cream scoop to spoon the batter onto the prepared pan.  Bake for 15 minutes or until golden brown. Serve with honey or jam.

And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.” John 6:35 (NKJV)

…With all your offerings you shall offer salt.  Leviticus 2:13 (NKJV)

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

French Toast – Gluten-Free

…You give them something to eat. Matthew 14:16 (NKJV)

My family loves French Toast for breakfast or dinner.  Here is a recipe we can all enjoy together, using gluten-free bread and dairy-free milk.

10-12 slices gluten-free bread
4 tablespoons coconut oil, melted, plus extra for frying
2 eggs, beaten, farm-fresh, pasture-raised
1 cup almond milk or goat’s 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  (real maple syrup, honey, cinnamon, 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 tapioca flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. guar gum
2 eggs (or 2 T. flax soaked in 6 T. water)
1/2 cup applesauce
1 cup honey
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 or flax eggs, applesauce, honey, zucchini and vanilla.   Use an ice cream scoop to fill the muffin cups with batter.  Bake 25-30 minutes.  Cool and enjoy.

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

For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in.  Matthew 25:35 (NKJV)

Today I share a wonderful meal that will bless any stranger that stops in, or perhaps you can deliver it to a hungry family.

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
2 Tbsp. monk fruit or sweetener
1 Tbsp. baking powder (homemade is best*)
1/2 tsp. salt
1 cup almond or goat milk
1/4 cup olive or coconut oil
2 eggs

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

*Homemade (gluten-free, corn-free, aluminum-free) baking powder from my dear friend Shannon: 1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix and store in a small glass jar.

❤️🍞And again He said, “To what shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal till it was all leavened.”  Luke 13:20-21 (NKJV) ❤️🍞

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
32 oz. diced tomatoes or tomato juice

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, sauté onion and garlic in olive oil.   Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots.  Pour a bit of water to help steam the vegetables.  Add the sauté to the cooked beans and water.  Stir in the tomatoes.  Simmer over low heat about 3 hours.  Serve with goat cheese and corn bread.

Why do you spend money for what is not bread,
And your wages for what does not satisfy?
Listen carefully to Me, and eat what is good,
And let your soul delight itself in abundance.
Isaiah 55:2 (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.

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.