Guest guest Posted September 16, 2001 Report Share Posted September 16, 2001 I just made one of the blueberry muffin recipes out of 's book (the one calling for both blueberries and a pear, plus a streusel-like topping). This was SO good. It called for 2 cups of GF Flour, and I didn't know what to use (my son can't have rice), so I used 1 c. millet flour (subs wonderfully for rice flour in equal amounts, with a fairly smooth texture, too--so, for those of you with texture-sensitive kids), 1/2 c. soy flour, and 1/2 c. fine corn meal/corn flour (don't be turned off--batter tastes awful with this mix--but, for some reason, it combines well during the baking process--I use this mix for my pancakes as well, and they always turn out crispy on the outside, light and fluffy on the inside. If you don't like the graininess of the corn flour, you could probably sub corn starch, but I haven't tried that yet. I use millet (teff) also because: 1) It is the grain furthest removed from wheat. 2) It is good for people with low blood sugar. I am trying to get further away from corn (corn & rice not good for my blood sugar), too, but...well...one thing at a time. I also made Chocolate Peanutbutter cookies (same as basic 1 c. pb, 1 c. sugar, 1 egg recipe). I used the Chocolate Jif Sensations that my son begged me to buy (and I allowed it, as it was GFCF, to also fulfill his chocolate craving--like we all get from time to time), and then refused to eat. Think of a crispy peanut butter cup in cookie form. I also made millet pancakes--so good, same flour mix as the muffins. Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia Blessed Mother of , 6yo w/Autism, " Heaven's Joy, " and lots of energy Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.