Banana Bread Almond Flour Muffins

banana muffins

Banana Bread Almond Flour Muffins

Gluten-free, Very Low Lactose, FODMAP friendly

Yield: 12-18 muffins

Moist, spicy banana bread was a special treat in the home where I grew up. It was almost the only thing my lovely mother baked regularly—my dad was a banana fan, and she hated to waste food, even ugly overripe fruit. Here’s a FODMAP friendly version that’s as moist and spicy as Mother’s.

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Mostly Oat Yeast Bread

yeast_bread

Mostly Oat Yeast Bread

Gluten-free, Lactose-free, FODMAP friendly, low sugar

Oat bread was always my favorite, with its rich taste and chewy texture. This method is based on the recipe for Light Brown Yeast Bread, also on this site. As with LBYB, you’ll want to use a stand mixer. This recipe calls for a lot of beating.

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Whiskey Balls

whiskey

Whiskey Balls

Gluten-free, lactose-free, FODMAP friendly

Yield: About 1 ½ dozen

Traditional Christmas cookies for grown-ups: The alcohol is NOT baked out of them. Adding 2 or 3 of these to a plate of sugar cookies and/or snowball cookies really perks up the plate. My family recipe called for vanilla wafers and corn syrup, but the FODMAP friendly Rice Flour Sugar Cookies (elsewhere on this site) provide a good crumb-base. The difference is that these require a pause mid-recipe to let the rice flour absorb liquid. I discovered that fact while making this batch; it’s why some of the cookies in this photo are decidedly lumpy! In a head-smack moment, I realized I should give the gluten-free flour time enough to soften. It worked.

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Maple Pecan Pie

pecanpie

Maple Pecan Pie

Gluten-free, Minimal lactose, FODMAP friendly

There’s no corn syrup in this recipe. None. Nada. Its gluten-free crust has a pleasing texture and a slightly nutty flavor, thanks to the butter and oat flour. And the filling … wow! The maple flavor complements the toasted pecans. For best results, use “Grade B” maple syrup, which has better flavor than “Grade A.” Read the instructions and footnotes before you start, and set out all the equipment. Yes, it’s a lot of work—and I tried to over-explain for anyone who’s not pie-experienced. But it’s worth it.

This recipe is only slightly adapted from an excellent recipe on the Leite’s Culinaria website.

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Gluten-free Pumpkin Muffins

pumpkinmuffins

Gluten-free Pumpkin Muffins

Gluten-free, Lactose-free, FODMAP friendly

These slightly sweet, spicy muffins rise quickly and have a light texture. And though gluten-free goods tend to deteriorate at room temp, these lasted several days in my kitchen without much loss in quality. The recipe was tested at 4500’ elevation.

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Inside Out Lemon Cake

lemon

Inside Out Lemon Cake

Gluten-free, Lactose-free, FODMAP friendly

There’s more than one way to rescue a cake that tends to fall at high altitude, especially if it’s truly worth rescuing. I love lemon cake. My mother used to mix yellow cake mix and lemon Jell-o with extra eggs and oil, and poke holes all over the top to let a sweet, puckery glaze soak in. Well, I recently spotted a recipe for “Gluten Free Pound Cake” on a bag of Bob’s Red Mill Sweet Rice Flour … and I experimented. This isn’t the light, moist cake of my childhood, but a dense and lemony new lemon cake. And if it falls, you can turn it “inside out.” (c:

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Sorghum Flour Brownies

brownies

Sorghum Flour Brownies

Gluten-free, lactose-free, FODMAP friendly

Yield: one 8-inch square baking pan

If you want to try gluten-free without buying three or four different flours (just one, plus a little xanthan gum), here’s your recipe. These brownies are halfway between “chewy” and “cakey,” with a shiny crackled-top crust. Thanks again to life coach and GF chef Karen Ore for another excellent recipe.

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Llyn’s Oat Muffins

muffins

Llyn’s Oat Muffins

Gluten-free, lactose-free, FODMAP friendly

Yield: 12-18 muffins

Oat-y and high-rising, full of flavor and protein. “Llyn” is the main character in a novel—One Mind’s Eyethat I was revising for eBook publication while adapting this recipe for Comfortable Comfort Foods. I started with a wonderful recipe called “Lynne’s Muffins” in Laurel’s Kitchen. Like all recipes on CCF, this was developed at 4500 feet altitude. Adapt accordingly!

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