In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The first, Simply Allergy-Free by Elizabeth Gordon, works for anyone who must avoid gluten, dairy, soy, nuts and eggs.

Simply Allergy-Free (available from Amazon) is a book of modest size, but absolutely packed with simple, delicious recipes that anyone can enjoy. This book begins with a section on the ingredients Gordon favors (and how to shop for them) and a lovely substitution guide. Main course recipes include: Bang Bang Chicken, Polenta Pizza, One Pot Quinoa with Spinach, Pomegranate and Yams, Beef Tostadas. Sides range from Chickpea French Fries and Curried Cauliflower to Gazpacho Salad. Simply Allergy-Free has a chapter dedicated to dips and sauces (Green Curry Paste anyone) followed by a long chapter on desserts, which includes Candy Bar Pie, Rocky Road Cookies and Soft Salted Caramel, to name a few. Most recipes are accompanied by gorgeous photography from Melanie Bauman and Lorna Palmer, always a bonus in my book.

I can be a bit skeptical about recipes that leave out gluten, dairy and eggs, but once we tried these Snickerdoodle Muffins, I was sold. These disappeared quickly when we made a batch at the mill. These muffins taste just like a cinnamon sugar donut. The worst thing about these? You have to lick your fingers to get all of the cinnamon sugar off. Make these for your next gathering and serve alongside coffee or with a glass of (non dairy) milk. No one will ever suspect that they are allergen-friendly.

Hands down, the best thing about this book? The recipes are made with simple, common ingredients. You can easily pick out one of the recipes for dinner, head to your pantry and have it on the table in 30 minutes. Not all of the recipes are that quick, but you get my drift. These dishes are delicious because they use real food ingredients, the missing allergens will not be, ahem, missed.

Elizabeth has generously offered us a copy of this book to give away to one lucky reader. In addition to the book, we’ll kick in a package of our Gluten Free Sorghum Flour and White Rice Flour so you can make these muffins right away. To enter, simply follow the prompts in the app below (please note that commenting is mandatory and you can find the question in the prompt). We’ll pick a winner at random from all who enter by 11:59 pm on May 15th, 2013.

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Snickerdoodle Muffins

from Simply Allergy-Free, by Elizabeth Gordon

Makes 12 muffins

• Canola Oil
• 1-1/3 cups White Rice Flour
• 1/2 cup Potato Starch
• 1/4 cup Sorghum Flour
• 1 cup Sugar, divided
• 1 Tbsp Baking Powder
• 1 tsp Xanthan Gum
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 cup Coconut Oil, melted (or liquid)
• 1 cup Non-Dairy Milk of choice
• 1 Tbsp Cider Vinegar
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Applesauce, at room temperature
• 1 tsp ground Cinnamon

1. Preheat the oven to 375°F and grease (do not line) twelve muffin cups with canola oil.
2. In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.
3. In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 cup sugar, baking powder, xanthan gum, baking soda, and salt.
4. In another large bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce. Mix the liquid ingredients until they are smooth.
5.  Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir the batter until all of the ingredients are thoroughly incorporated.
6. Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.
7. While the muffins are cooling, stir together the remaining 1/2 cup sugar and the ground cinnamon in a wide but shallow bowl.
8. When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides. Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.
9. Leftovers may be stored at room temperature in an airtight container for up to a day.

NOTE: [Elizabeth] likes using unrefined coconut oil in this recipe because the coconut flavor lends a buttery flavor to the muffins, but if you do not like the coconut flavor, use refined coconut oil instead.

Lazy Saturday? Why not whip up a batch of these delicious, healthy muffins? Using a granular cereal gives these muffins a bit of bite while adding a beautiful flavor—not to mention the nutritional boost! Balancing the whole grains in the cereal by using white flour, keeps them light and delicious. Swap out the white flour for whole wheat pastry flour if you want a dense, whole grain muffin. If you don’t have our 6 Grain Cereal on hand, any whole grain granular cereal (like our Mighty Tasty or 10 Grain Hot Cereal) will do in a pinch.

Ruthie’s 6 Grain Muffins

•     1 cup Org 6 Grain Right Stuff Cereal
•     1-1/2 cups Sour Milk or Buttermilk
•     1/2 cup Sugar
•     1/3 cup Butter, soft (about 5 Tbsp)
•     1 Egg
•     1 cup Unbleached White Flour
•     1 tsp Sea Salt
•     1 tsp Baking Powder
•     1 tsp Baking Soda

Directions

Step 1

Mix cereal and milk; allow to stand for 10 minutes while preheating oven to 400°F and assembling other ingredients. Grease a 12 serving muffin pan or line pan with paper liners.

Step 2

Combine and sift dry ingredients. Cream sugar, butter and egg together. Add dry ingredients and milk with cereal to butter mixture. Stir only until mixed.

Step 3

Spoon into prepared muffin pan. Bake at 400°F for 15 minutes.

Makes 12 muffins.

Flavors of the tropics – coconut, pineapple and banana – blend together in this muffin. Perfect with a cup of tea or hot chocolate for breakfast, or as a relaxing afternoon treat when you come home from holiday shopping, these little muffins bring a luxurious sensation to a chilly December day. After the holidays, when days become darker and winter’s frozen temperatures bring on fantasies of escaping to a destination with palm trees and warm, sandy beaches, these muffins may make it seem you’re already there. Sweetened only with the tropical fruits and dates, they’re also a healthy treat.

While almond flour whispers quietly in the background, allowing other flavors to be dominant, hazelnut flour steps to the forefront and shouts. This is a flour that wants to make a bold statement so other ingredients have to be carefully chosen to compliment it.

I knew chocolate would work with hazelnuts (think Nutella) but wanted a challenge, something different, so I tested recipes using various fruits and spices. What I discovered was that hazelnut flour absolutely adores fruit but doesn’t work well with spices. I’m a huge fan of cinnamon and wanted to make something with a sweet, spicy flavor but the flavors didn’t pair well. The banana in the mix brings a hint of the tropics but also gives the illusion of another flour in the muffins – the hazelnut flour without it was too dense.

These mini muffins can, of course, be made as regular size muffins, but in this compact size each bite has a generous portion of the top’s toasted coconut. I don’t have a muffin top pan, but that should also work quite well. I offer the weight of the banana and dates because bananas come in many sizes and dates are sticky and difficult to measure. Weighing isn’t necessary, though.

Tropical Escape Mini Muffins

• 1-½ cups Hazelnut Meal/Flour
• 1 tsp Baking Soda
• ½ tsp Sea Salt
• 3 Eggs
• 2 tsp Vanilla Extract
• 3 Tbsp Coconut Oil, melted
• 1 medium Banana, well mashed (approx. 105 grams)
• 1/3 cup + 3 Tbsp Unsweetened Shredded Coconut
• 8 oz. can Crushed Pineapple, drained
• ½ cup Dates, chopped and packed in cup (approx. 90 grams)

Step 1:

Preheat the oven to 350°F. Line mini muffin pan with muffin wrappers.

Step 2:

Mix flour, baking soda and sea salt in a medium bowl and set aside.

Step 3:

In a large bowl, beat the egg, vanilla, banana and coconut oil several minutes, until frothy. Press the remaining liquid out of the pineapple (you want the flavor not the liquid) then add it and 1/3 cup coconut to the liquids.

Step 4:

Press the remaining liquid out of the pineapple (you want the flavor not the liquid) then add it and 1/3 cup coconut to the liquids. If using a stand mixer, mix to combine using it. If using a hand mixer, switch to a spoon to stir here and in Step 5.

Step 5:

Chop the dates finely so that their sweetness will be evenly spread through the muffins, then add them to the dry mixture. Using clean hands, break up the dates and mix them thoroughly with the flour. Add the dry mixture to the wet and mix just to combine.

Step 6:

Fill mini muffin cups about ¾ full and sprinkle the remaining three tablespoons of coconut over the tops. Bake about 10 minutes or until a toothpick inserted in the center comes out clean.

Makes 32 mini muffins.

Shannon Brown of Enjoying Gluten-Free Life wants to help others enjoy their gluten-free life. Since she limited the refined sugar she’s eating, she’s been creating recipes that are fruit sweetened but still delicious. A writer by profession, she loves research and interviews so she brings you not only recipes she’s created but interviews with authors, companies such as Bob’s Red Mill and other bloggers.

For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe.  Here is the third of the eight recipes from Meg Steffy Schrier of Meg’s Food Reality.

Muffins are a wonderful transportable treat to bring to any brunch. They are also a great way to get some healthy whole grains into your day. I was challenged to develop a whole grain brunch recipe using a Bob’s Red mill flour and Attune foods cereal. I decided on crispy brown rice cereal and almond flour to conjure up a healthy muffin filled with healthy fats, protein and carbohydrates. I hope you enjoy it!

Cinnamon Date Muffins

• 1-3/4 cups Almond Meal
• 3/4 cup Brown Rice Cereal
• 1/2 cup Unsweetened Coconut Flakes
• 1 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 Tbsp Cinnamon
• 2 tsp pure Maple Syrup
• 1 cup pitted Dates
• 2 medium ripe Bananas
• 3 medium Eggs
• 1 tsp Apple Cider Vinegar
• 1/4 cup Canola Oil
• 1/2 cup Soy Milk

Preheat oven to 350°F.

In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.

In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.

Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].

Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.

Enjoy these muffins with family and friends, perfect for a transition into spring.

They are power packed with healthy fats, fiber, and protein!

Meg is a seasonal inspired cook who blogs about her everyday life as a dietetic intern, living with Crohn’s and severe gluten intolerance, at Meg’s Food Reality. She looks forward to every day helping others find out how wonderful vegetables, fruit and whole grains can be! In her spare time, she is a personal trainer and tries to spend as much time outside with her dog as possible.

These are sweeter than your average muffin but denser than your average cupcake and so moist, you have to wait for them to cool a bit before attempting to remove them from the pan, or else they will fall apart. When I do remove them from the pan, I do so by running a butter knife around the edge of all the cupcake cups (no wrappers for these) and then inverting the pan. All the teacakes (if cool enough) should slip easily from the greased (not floured) cupcake tin, landing squarely on their heads. Which is right where I leave them for glazing. I like the look of these upside down little round-edged pyramids. If you can do gluten, there’s a great recipe for Meyer Lemon Chia Seed Muffins over on Danica’s Daily.

• 2/3 cup Bob’s Red Mill Organic Quinoa (cooked)
• 1/3 cup Soy Milk (you can use dairy or sub other milks if you like)
• 4 large organic Brown Eggs
• 1 tsp pure Vanilla Extract
• 1/4 cup Olive Oil
• 1/2 cup Butter, melted and cooled
• 1 cup Sugar
• 1 cup Bob’s Red Mill Almond or Hazelnut Flour
• 3 Tbsp Bob’s Red Mill Coconut Flour
• 2 Tbsp Bob’s Red Mill Chia Seeds
• 1-1/2 tsp Baking Powder
• 1 tsp True Lemon Natural Crystallized Lemon
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

• 1/3 cup Butter
• 2 cups sifted Powdered Sugar
• 3 Tbsp Water
• 1tsp True Lemon Natural Crystallized Lemon
• 1/4 tsp Vanilla Extract

These scrumptious muffins come from Lidia of Air Eater, a gluten free vegan blogger living in Toronto, Canada. The intent of Air Eater is to educate readers about what a gluten free vegan lifestyle is like and provide easy to use recipes for those interested in becoming healthy.

Coconut Flour Double Chocolate Carob Muffins

• 1/4 cup Bob’s Red Mill Coconut Flour
• 1 cup Almond milk
• 2 Tbsp Bob’s Red Mill Flaxseed Meal*
• 6 Tbsp Water*
• 2 ripe medium Bananas*
• 1 Tbsp Bee-Free Honee
• 1 Tbsp Bob’s Red Mill Carob Powder Toasted
• 1 Tbsp corn starch
• 1 Tbsp Bob’s Red Mill Evaporated Cane Sugar
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 Tbsp Semi-Sweet Chocolate Mini Chips (non diary), or more if desired

This recipe sounds unconventional, but these muffins are truly delightful. If you like the flavors used in Thai and Indian cuisine, you will be pleasantly surprised by these treats. Our recipe specialist, Sarah House, developed these for you when I mentioned our celebration of Coconut Flour for March. She couldn’t wait to get in and create something unique for you!

Coconut Curry Muffins

Sweet and salty. Perfect for mid-morning, afternoon or a midnight snack. Gluten Free, High Fiber, Low Carb, Soy Free.

Topping

• 1 Tbsp Organic Coconut Flour , sifted (10g)
• 1 Tbsp Evaporated Cane Juice (15g)
• 1/8 tsp Sea Salt (1g)
• 1/8 tsp Curry Powder* (.5g)
• 1/4 cup Shredded Coconut (25g)
• 2 Tbsp unsalted Butter, melted & cooled (28g)

Muffins

• 6 Eggs
• 4 Tbsp unsalted Butter, melted & cooled (56g)
• 1 tsp Coconut Flavor
• 1/2 cup Evaporated Cane Juice (114g)
• 1/4 tsp Sea Salt (1g)
• 1-1/2 tsp Curry Powder* (6g)
• 1/2 cup Organic Coconut Flour (58g)
• 1/2 tsp Baking Powder (2g)
• 1/4 cup Shredded Coconut (25g)

Directions

Notes

*If curry powder contains salt, adjust salt to taste.

Do you remember that jingle?  The catchy tune that sold millions of Chia Pets over the years?  Well, those same seeds that grow the “fur” on chia pets is the same seed that’s one of the best superfoods!  I’d never made that connection until this weekend when my mother, who was taste-testing the muffins I’m about to tell you about, asked if she was eating a Chia Pet.  After laughing about it for a while, I got on the trusty old Internet and found that that they were, indeed, one and the same.  Who knew???

But chia seeds are more than a fun As Seen on TV buy.  They’re a nutritional powerhouse.  Full of protein and fiber, they pack a huge punch in a tiny little package.  I sprinkle them in smoothies, in pancakes and waffles, and in these amazing muffins.

These muffins are great for a Sunday brunch party.  Or dessert.  Or mid-day snack.  Or whenever.  Because they’re completely awesome.  And that’s saying a lot for a chocoholic like myself.

Orange Chia Seed Muffins with Streusel and Orange Glaze

Makes 24 muffins

Ingredients:

For the muffins:

• 4 cups whole wheat pastry flour (all-purpose works fine, too)
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp Kosher salt
• 2 Tbsp chia seeds
• 1 cup unsalted butter, softened
• 2 cup sugar
• 2 Tbsp orange zest (about 4 oranges)
• 4 eggs
• 2 tsp vanilla extract
• 2 cups milk

For the streusel:

• 3-1/2 cups all-purpose flour
• 1-1/2 cups brown sugar
• 2 tsp Kosher salt
• 3/4 cup unsalted butter, chilled

1. Preheat oven to 350 degrees.
2. Butter a 12-cup muffin tin well, being sure to butter the top of the tin as well so the muffin tops don’t stick to the pan.
3. In a medium bowl, make the streusel by mixing the flour, brown sugar, and salt.  Cut in the 3/4 cup of chilled butter using a pastry cutter.  Refrigerate while you prepare the rest of the ingredients.
4. To make the muffins, whisk together the flour, baking soda, baking powder and salt in a large bowl.  In another bowl, beat the butter and sugar until light and creamy.  Add the orange zest and, with the mixer on low, blend in one egg at a time.  Add the vanilla.  Blend in one-third of the milk, alternating with the flour mixture, until it’s all incorporated.  Do not overbeat.
5. Divide the batter among the muffin cups and then sprinkle with the streusel.  Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely.
6. To make the glaze, whisk the powdered sugar with the orange juice, and let sit for a few minutes to thicken.  Using a spoon, drizzle over the muffins.
7. Serve and enjoy.

Prep ahead tips:  Make the streusel ahead of time and store in the refrigerator.

These muffins from our bakery have been such a hit around here that they’re hard to come by. A festive combination of eggnog and cranberry make these perfect for your next holiday brunch.

Cranberry Eggnog Muffins

• 2 ½ Bob’s Red Mill Organic Unbleached White Flour
• ¾ cup Evaporated Cane Sugar
• 2 tsp Baking Powder
• ½ tsp Sea Salt
• ½ tsp Nutmeg
• 1 Egg
• ⅓ cup Safflower Oil
• 1 cup Eggnog
• 2 tsp Vanilla
• 1-½ cups Fresh or Frozen Cranberries

Streusel (not pictured)

• ½ cup Quick Rolled Oats
• 2 Tbsp melted Butter
• ½ cup Sugar

DIRECTIONS:

Preheat oven to 375°F. Grease a muffin pan.

Mix together dry ingredients in a medium bowl and set aside.

Mix together Eggs, Vanilla, Oil, Eggnog.

Mix in dry ingredients, folding in cranberries at the end.

DO NOT OVER BEAT.

Spoon batter into a greased muffin tin or use paper liners. Then, combine streusel ingredients and sprinkle on top of each muffin.

Bake for 25 minutes, checking to see if a toothpick comes out clean. It may take up to 30 minutes.

YIELD: 12 muffins

Happy Thanksgiving!

In honor of tomorrow, we’re sharing this great recipe for Pumpkin Chocolate Chip Muffins. Thanksgiving is one of our favorite holidays here at Bob’s Red Mill. Who doesn’t love a holiday based around family and community and filled with delicious food? We hope you have a wonderful holiday tomorrow and we’ll catch back up with you on Friday!

It definitely smells of pumpkin in the Bob’s Red Mill Bakery this time of year. We have Pumpkin Chocolate Chip Quinoa Muffins, Pumpkin Orange Currant Bread and Pumpkin Cranberry Scones selling out daily in the pastry case. Not to mention our vegan pastry case has a delicious Pumpkin Raisin Walnut Bread and the wheat free case holds a Pumpkin Chocolate Chip Muffin that has been a definite hit.

There have been many requests for an item free of starch or bean flours, so here it is! Below you will find the recipe for the Wheat Free Pumpkin Chocolate Chip Muffin. The mixture of brown rice flour and hazelnut meal makes for a satisfying flavor and appealing texture. Almond meal could be substituted in place of hazelnut meal for a different flavor, as well as, raisins or nuts for chocolate chips. As far as making this recipe vegan, we would recommend using a flaxseed mixture to replace the eggs and substituting rice milk for the whole milk. Thanks for reading and Happy Holiday Baking! Enjoy!

Gluten Free Pumpkin Chocolate Chip Muffins

• 3 cups Brown Rice Flour
• 1 cup Hazelnut Meal
• 1 Tbsp + 1 tsp Baking powder
• 2 tsp Pumpkin Spice*
• ½ tsp Salt
• 2 Eggs
• 1/2 cup Oil
• 1 Tbsp Vanilla Extract**
• 1-½ cups Pumpkin Puree**
• 1 cup Sugar
• 1-1/3 cup Whole Milk
• 1 cup Chocolate chips

Mix dry ingredients in a medium sized bowl and set aside. Combine egg, oil, vanilla, pumpkin and sugar with a whisk. Mix in dry ingredients with a spatula, alternately with the milk. Fold in chocolate chips. Using a flat muffin scoop, portion out into 12 lined and greased muffin cups. These portions will be heaping, so divide accordingly. Bake double paned with a sheet pan underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

Yields: 12 muffins

*Make your own pumpkin pie spice.
**Make sure to check the ingredients as some brands of  vanilla and pumpkin puree have been known to contain hidden sources of gluten. Neilsen Massey’s Madagascar Bourbon Pure Vanilla is certified gluten free. If you’re unsure about pumpkin puree, you can make your own with Alton Brown’s help.