There are very few people who would say no to a perfectly made muffin. Even less amount of people would find it in them to say no to blueberries. There’s just something about blueberries that make you want to have them, in any avatar or form. And when you have soft moist muffins made with blueberries in them – you actually have a hit on your hands. The softness of the muffin coupled with the tang of blueberries – some would say that is “heaven”. Now when you’re gluten intolerant, do you give up these little heavenly goodies? Of course not! You try gluten free blueberry muffins instead!
When my 3 year old nephew was diagnosed with gluten intolerance a year ago, my sister had a hard time. You see, my nephew is a diehard foodie, even at his young age, he loves to sample new food…and so is always pestering me and his mom to make some “delicious goodies” – not that he says it like that! But the point is that once he became gluten intolerant, he had to give up a lot of things…blueberry muffins included.
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But he loves his blueberry muffins. And as an aunt who loves her nephew, I just had to look up the recipe for the gluten free variety – and here it is! When I followed the instructions to make them, they turned out great.
So now I am leaving this recipe for you, in fact, I have two recipes for you – and you can follow whichever one you like.
Here’s the first recipe…
- Gluten free all purpose flour – 2 cups
- Sugar – 3/4th cup
- Xanthan Gum – 1 tsp
- Baking powder – 2 tsp.
- Salt – ½ tsp
- Unsalted butter (1 stick melted) – ½ cup
- Eggs (large) – 2
- Grated lemon zest – 2 tsp.
- Vanilla extract – 1 tsp.
- Blueberries (frozen/fresh) – 1 and ½ cups
Now for the directions to make the muffins:
- Start by preheating the oven to 375 degrees Fahrenheit
- Grease the muffin pan lightly with butter
- Take the flour, baking powder, sugar, gum, and salt in one bowl and mix well
- Take another bowl to whisk the eggs, butter, milk, vanilla and lemon zest together
- Stir in your flour mix into the egg mixture
- Fold the blueberries in
- Don’t over stir it – the batter is supposed to be slightly thick
- Now divide the batter into the muffin cups and make sure you fill up about 3/4th of the cup
- Bake this for 10 minutes
- Rotate the pan – continue to bake for another 10 minutes
- It should bake till the muffins are golden brown and the toothpick comes out clean when inserted
- Cool it down, and enjoy
- You can even chill it if you so wish
As you can tell already, making blueberry muffins in its gluten free avatar is not really very difficult. It is just a matter of taking the right ingredients. And now I have another recipe, this time a video, that uses cashew meal instead. So let’s take a look at this recipe…
Hope you enjoy making and having these muffins as much as my nephew and we did!
Just because you are gluten intolerant doesn’t mean you cannot have some of the best Italian food. In fact, with the way the world is going today, you don’t even have to be gluten intolerant to steer clear of the foods that are high in gluten. It is just a matter of being health conscious. So when I came across something that was being touted as the best gluten free pasta – I just had to take a look at it.
Now pasta is something that most people love, myself and my family included. Whether it is in white sauce, marinara sauce or plain and simple meatballs with tomato sauce – pasta is a wholesome food. It doesn’t take too long to prepare and it is quite filling.
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But there is this one thing that could be a hindrance – pasta is usually made of processed grains – and that is not always good for the body. In fact, it never is, because with processed stuff comes a whole lot of saturated fat that can cause some serious damage to your heart and blood cholesterol level.
This is why more and more people are switching to pasta made from whole grains. And some of the more health conscious people are going the whole hog and just getting themselves gluten free pasta. Now I have tried both – the commercially made gluten free stuff, as well as the ones I tried making from scratch.
And here I will be sharing the recipe I looked up on the internet and although I made a few changes of my own, you can just go with it as it is…
So here is the recipe:
- Gluten free rice flour – 150 grams + extra for dusting
- Potato starch – 50 grams
- Corn Flour – 1 tbsp
- Xanthan gum – 2 tbsp
- Fine Sea salt – 1/4th tsp
- Free range eggs (large) – 3
- Extra virgin olive oil – 1 tbsp
Now for the method of preparation:
- Place all your ingredients in a food processor and then make it into rough dough.
- Now dust out flour on a flat surface and tip the dough on to it.
- Next knead it for 2-5 minutes.
- Once the dough is quite smooth, you will have to separate it into four portions.
- Now flatten out each portion and then use a pasta machine to roll it out.
- First run the pasta machine in its widest setting and roll the dough through it. Repeat.
- If the dough starts to get sticky just dust on some rice flour.
- You should have a plain sheet of pasta by now. Set aside each sheet on a flour dusted surface and cover with a damp tea towel to keep it moist.
- Now you can cut the pasta into small pieces using a pizza cutter or a sharp knife.
- Boil the pieces and you have your homemade pasta ready.
Okay so that was one way of making the pasta from scratch and at home…there is a simpler way to do it too. And for that I have the video that I also looked up. The host makes the pasta in a considerably simpler way, so look it up:
Now you are ready to have gluten free pasta, any and every time!
So you have a friend who is gluten intolerant and you are wondering what you can gift them? Well we have some lovely ideas for you right here! People with gluten intolerance look and seem like completely normal people, but even a trace of gluten in their food and their lives become totally miserable. So with these gluten free gifts you can be sure you aren’t doing that to your friend!
First I have two In A Jar gifts that you can try making at home. And thereafter I will be giving you some special info on 10 other great options!
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To start with the gifts that you pack in a jar:
Pumpkin Pie Mix In A Jar
You basically use this mix to make muffins. And you need to include that in a cute little instruction tab. Just hand write that or print it out and use a fancy string or ribbon to tie it around the neck of the mason jar you use.
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We’ll start with the instructions, and go on to the ingredients…
You will need:
- Pumpkin puree – ¾ cup
- Whole milk yogurt – ¼ cup
- Pure honey (preferably maple) – 1/3 cup
- Large eggs – 2
- Beat the eggs.
- Add to this the other wet ingredients and mix well to combine.
- Now add in the contentsof the entire jar.
- Mix till just combined.
- Divide into muffin liners till they are all 2/3rds full.
- Bake at 325 for 10 minutes or so.
And for the mix you will need:
- Blanched almond flour – 1 ¾ cup
- Walnut pieces – ¼ cup
- Baking soda – ½ tsp
- Ground ginger – ¼ tsp
- Pumpkin pie spice – 1 tsp
- Sea salt – ¼ tsp
- Organic raisins – 1/3 cup
And that is it…. And now for the second one –
Cranberry Bread In A Jar
Again it works the same way. I’ll walk you through it…
First for the instructions:
You will need:
- Large egg – 1
- Cultured Buttermilk – ½ cup
- Melted butter – 2 tbsp
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Filtered water – ¼ cup
- In a large bowl add the mix from the jar. Pour in water and buttermilk.
- Mix, cover and leave to soak for half to one day.
- When soaked, set oven to preheat to 350 degrees.
- Add the rest of the ingredients to the soaked mix.
- Fold everything together.
- Turn into a well-oiled loaf tin or pan.
- Bake for 30 minutes and cool for 5-10 minutes before cutting into it.
And for the mix you will need:
- Organic spelt flour (whole) – 1 cup
- Ground cinnamon – ½ tsp
- Brown sugar – ¼ cup (preferably powdered)
- Chopped walnuts or pecans – ¼ cup
- Oats – ½ cup
- Cranberries – 1/3 cup
In the case of both, just layer up the ingredients in the jar, cover and send the instructions with them.
But I did promise you 10 more gift ideas for gluten intolerant friends. And I will not disappoint. Here is a great video from which I picked up many tips:
So that was it – our 12 ideas. We hoped we helped. Ad we hope your gluten free friend has the best gift possible!
In my family, there isn’t one person who doesn’t like granola bars. Be it breakfast or even a working lunch, these granola bars are a total life saver. Not only that. On days when I am running late in the morning, I usually pack in a couple of these granola bars into each of my kids’ lunch bags! So you can guess just how handy these bars really are. The only problem is that one of my little ones and my husband are both celiac. So I need to make the bars special for them. And I have two such recipes for gluten free granola bars that I want to share with you today. So, let’s get started:
Let’s start with the first recipe…
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Here’s what all I need:
- Medjool dates (pitted) – 1 cup packed
- Creamy peanut butter (salted or unsalted) – ¼ cup
- Pure Organic Honey – ¼ cup
- Gluten free rolled oats – 1 ½ cups
- Almonds (roughly chopped) – 1 cup
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Now for a few things to note about the ingredients:
- You can replace the peanut butter with almond butter or eve cashew butter depending on what you like and what you have in the house. I often do.
- Instead of the honey, if you like the flavor better or just want to use up some in the house – you can replace with agave nectar or even maple syrup.
- And finally, as you know, these are granola bars – so you can add in as many nuts as you like, chocolate chips for the kids, or even healthy banana or other fruit chips. They all just add flavor.
Now for the method:
- Start by roasting the almonds lightly.
- Then use the oven at a low 350 degrees to lightly toast the oats for just about 15 minutes.
- Take a stand mixer and process the dates. They will form a clean dough. Set this aside in a large bowl.
- To the bowl add the almonds as well as the oats now.
- Now place a pan on heat and add the honey as well as the peanut butter to this (or nut butter). Let them melt down together.
- While it is melting, use a spoon to mix together the oats, almonds and dates well.
- At this stage pour over the hot melted wet ingredients.
- Now use the same spoon to stir everything till well combined.
- If adding any extras, now is the time to add them and fold them through.
- Pour out into an 8 by 8 inch greased r lined tin. Flatten out using the spoon.
- Cover this well with either plastic wrap or parchment paper.
- Leave in the freezer to set for 20 minutes. Then take out and slice. And put it back in the fridge to set completely.
And that’s it. It really is that simple. That’s my no bake recipe. But I came across another healthier and baked granola bar recipe online – also gluten free – Check that out here:
Gluten free household? Try these out – and trust me, you will love them both!
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