GLUTEN FREE ZUCCHINI MUFFINS
You can make tender gluten-free zucchini muffins in a few simple steps. Only one zucchini and a few other ingredients needed before these gluten-free zucchini muffins are baking in your oven.
Provided by Chrystal
Categories Breads/Muffins
Time 38m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F; line a cupcake or muffin pan with paper liners; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the zucchini and chocolate chips (optional).
- Spoon the batter into the prepared paper liners (about 1/4 cup each).
- Bake for 20-22 minutes, or until the center sets.
- Remove from the oven, and let it cool for 10 minutes in the pan. Finish cooling muffins on a wire rack.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts : Calories 298 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
DOUGH ENHANCER FOR GLUTEN-FREE BREAD
A slight "tweek" that you just might find works better and adds NO taste whatsoever! This really does the trick for GF baking of any GF item. Try it in cookies and tell me what you think.
Provided by fantasticalice
Categories Yeast Breads
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add this to your dry ingredients.
GLUTEN FREE PLAY DOUGH
In a Gluten-free household store bought Play Dough is such a risky thing to have around, especially when toddlers are involved. This recipe is safe, very easy, and so much fun to make too! If you are used to Gluten-free baking, you will probably have all the ingredients in the house already ;-) The Gluten free Play Dough looks and handles just like 'normal' Play Dough, so kids won't notice the difference. It keeps well for months when stored in an airtight container. This recipe was found at Coeliac UK.
Provided by Suzy mom to 2
Categories < 15 Mins
Time 15m
Yield 6 small tins
Number Of Ingredients 7
Steps:
- Mix base ingredients in a large measuring pitcher.
- Heat one cup of the resulting white mixture in a small saucepan. and add some food colouring (a few drops at a time) to reach the desired colour.
- Stirring constantly with a wooden spoon, cook over low heat for about 5 minutes. Consistency will be very runny at first but once it starts to thicken mixture will firm up quite fast.
- Remove from heat and knead to remove lumps (if any).
- Repeat with rest of mixture. 1 cup of the mixture will yield approximately 1 small canister of Gluten-free Play Dough (like the standard sets with a few colours you buy in the store).
- Given prep/cooking time is for one colour.
Nutrition Facts : Calories 222.9, Fat 4.9, SaturatedFat 0.7, Sodium 18866.8, Carbohydrate 41.8, Fiber 0.8, Protein 1.6
GLUTEN-FREE ZUCCHINI PIE FILLING
This gluten-free filling can be used in a regular pie crust or a gluten-free pie crust. You can even bake it without a crust at all, like a dish of custard. A different use for the abundance of zucchini. This usually makes one pie plus about 1 cup left over, which I pour into a small baking dish and bake it like a custard.
Provided by cj&jj
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.
- Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.8 g, Cholesterol 82.1 mg, Fat 5.2 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 24.1 g
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