This morning, I was in the midst of preparing for Thanksgiving, and looking through my gluten free recipes that I’ve collected in the past few weeks.
The inspiration for collecting is that my hubby is attending college, and one of his classmates is gluten intolerant. Now, my hubby is always wanting to share with the class, and could not bear to bring in things like muffins and not having everyone be able to enjoy them.
The last ones he brought in were a gluten-free version of Good Morning muffins (carrots, apples, raisins, pineapple, coconut, etc.). Unfortunately, one tree nut allergic teacher couldn’t have them open around her, because she said the coconut was not guaranteed free from nut contamination. So the remainder of the class had to wait until they moved on to another classroom and teacher before opening them.
This time, I made cinnamon muffins – fairly basic, based on a cinnamon loaf.
However, I was feeling rather creative, and I had inspiration from a recipe that called for cooked millet. I had cooked quinoa on hand, so started there. Hubby won’t try them, but they do look pretty good, and are rather moist (despite looking dry – mainly because they have so much “stuff” sticking out of them, I guess).
I’ll have to post a pic later.
Here’s a gf site you might use for some inspiration:
<a href=”http://simplygluten-free.com/” target=”_blank” mce_href=”http://simplygluten-free.com/”><img border=”0″ alt=”Recipes by Carol Kicinski” src=”http://simplygluten-free.com/wp-content/uploads/2010/11/CarolLOGO3R3-180x180web.jpg” width=”160″ height=”160″/></a>