As a food allergy mom, I’m always looking for healthy breakfast, lunch, and snack foods that I can prepare without a lot of effort. Considering my son’s allergies to wheat, milk, eggs, and soy, baked goods are where I have the most difficulty. Gluten-free baking mixes are a great place to start – usually it means replacing the eggs, and sometimes milk and butter – but the wheat-free package gives me a great place to start to create wonderful treats.

And on a crisp fall morning there’s nothing quite like a fresh-baked muffin.

For this recipe I used Bob’s Red Mill gluten free cinnamon raisin bread mix. This is a yeast bread (as a cinnamon raisin bread should be) and the yeast packet is included. With a flour blend of potato starch, sorghum flour, and tapioca flour, this bread mix is great for those who need to eat allergen-free as well as gluten-free. Better yet, the bread mix contains only 1 gram of sugar per serving, making it a healthy choice for breakfast.

Allergen-free Cinnamon Raisin Muffins

• 1 package Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix
• 1-1/2 cups Water
• 1/4 cup Sunflower Oil
• 1/2 cup Flax Seed Gel (to replace the two eggs)*

Spray a muffin tin with cooking oil. Follow the package preparation directions, replacing the eggs with the flax seed gel. Fill the muffin tins 3/4 full, and proof. Bake at 375 degrees for 20 minutes (until a probe thermometer reaches 205-210 degrees).

*To make the flax seed gel, combine 2 tbsp ground flax seeds (or flax seed meal) with 6 tbsp warm water. Let it sit for five minutes to thicken.

I love the versatility of muffins. Besides cutting the baking time to a third of the bread baking time, muffins can easily be stowed in a lunch box, or taken on-the-go.

Colette Martin

In 2001 my son was diagnosed with eosinophilic esophagitis, triggered by allergies to wheat, milk, eggs, soy and peanuts. While this diagnosis ended a ten year struggle to understand his illness, it was the beginning of learning how to eat allergy-free.

At Learning to Eat Allergy-Free I share research, recipes,and tips on eating allergen-free and gluten-free.