Thinking about Thanksgiving? My favorite gluten-free products

Vegan Pumpkin Pie I made one year. It's pretty easy with almond milk and without eggs.

Although I mostly write about gardening, I am also gluten-free, and lately, I’ve received a lot of requests to write about my favorite gluten-free products. The week before Thanksgiving seems like a good time. If you’re looking for traditional gluten-free Thanksgiving recipes, I have you covered with my mother’s cornbread dressing–I now use butter instead of buttery sticks, but both work well–Waldorf apple salad and gluten-free cherry pie. Just use canned cherries instead of fresh.

Fresh cherry pie. In fall, I make cherry pie with canned cherries.
Fresh cherry pie. In fall, I make cherry pie with canned cherries.

Favorite gluten-free flour mixes:

First, about flour mixes, they are mixes because straight rice flour–often used in mixes–is gritty and flat and doesn’t make decent baked goods. I’ve watched flour mixes improve greatly over the last ten years. Usually, gluten-free flour mixes contain either brown or white rice flour, tapioca starch, potato starch, sometimes dried milk and, maybe, some type of binder like xanthan gum. Xanthan gum is derived from corn though so, in recent years, more companies are removing binders from gluten-free items. Another common binder is guar gum. Continue reading “Thinking about Thanksgiving? My favorite gluten-free products”

Marion Cunningham’s Nutmeg Muffins Gluten Free

Gluten free nutmeg muffins for Christmas

Today, on Christmas Eve, I got a craving for The Last Word in Nutmeg Muffins, so I scanned my kitchen bookshelves for one of my greatest treasures, The Breakfast Book, by Marion Cunningham. It was published in 1987, a lifetime ago–I bought it before I married Bill–but Cunningham’s recipes are timeless.

As I took the tattered and food-stained volume down from the shelf, I turned to Claire who was standing in the kitchen. “When I die, make sure one of you gets this book. Don’t let it go into the estate sale.”

The Breakfast Book, by Marion Cunningham.
The Breakfast Book, by Marion Cunningham, probably my favorite cookbook.

Claire looked askance and slightly horrified. Who could blame her?

I tried to explain. “I have all of Marion Cunningham’s books, but I think this one is her best. She taught me how to cook.” Claire still looked at me as if I had two heads. She’s the youngest child of four. She doesn’t remember a time when I couldn’t cook.

“It’s because of Marion Cunningham that we use whole nutmegs. Let’s make her nutmeg muffins.”

At the mention of the nutmegs, Claire finally nodded with understanding. She pulled a spice jar out of the cabinet, and taking off the lid, sniffed the nutmegs and smiled.

Claire tossed me two nutmegs, and I grated one and a half into a bowl that already held flour, salt, baking powder and sugar. As I performed these familiar steps, I thought about Cunningham’s struggles with agoraphobia and later, Alzheimer’s Disease. As someone who also struggled with anxiety in my forties, I now recognize a fellow survivor in her calm words. While I’m a huge fan of Julia Child, it was Cunningham who really taught me the important steps to cooking. Plus, her recipes are easier. Ask anyone who’s made Child’s boeuf bourguignon. I make it often because it’s my kid’s favorite stew, but let’s be real. Making boeuf bourguignon is a multi-level, time consuming process.

Contrast that recipe with Cunningham’s cheery preview of the best nutmeg muffins you’ll ever eat.

Fragrant, creamy-crumbed nutmeg muffins, the best of their kind, but you must grate one and a half whole little nutmegs to make these perfect creations. Although whole nutmegs feel like rocks, they are rather soft and easy to grate. The flavor of freshly grated nutmeg is incomparable. These muffins taste good with fruit, or butter, or all by themselves.

If I still haven’t convinced you, read The Amateur Gourmet’s estimation of this magical little book.

I made my muffins with King Arthur Gluten Free Multi Purpose Flour, my current favorite. Since they have butter, I used ghee, i.e., clarified butter. Clarified butter doesn’t have that nasty casein which gives me so much trouble.

Marion Cunningham’s Last Word in Nutmeg Muffins

Fragrant, creamy-crumbed nutmeg muffins, the best of their kind, but you must grate one and a half whole little nutmegs to make these perfect creations. Although whole nutmegs feel like rocks, they are rather soft and easy to grate. The flavor of freshly grated nutmeg is incomparable. These muffins taste good with fruit, or butter, or all by themselves.

Ingredients

  • 2 cups gluten Free flour
  • 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 nutmegs (freshly grated)
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cup almond or cashew milk
  • 5 tablespoons ghee or Earth Balance buttery sticks (melted)

Note

My version is gluten and dairy free (except for ghee.)

Directions

Step 1
Preheat the oven to 400 degrees F. Grease or spray muffin tins.
Step 2
Stir together with a fork flour, sugar, baking powder, nutmeg and salt in a medium-size bowl, thoroughly combining ingredients. Beat the egg well in a small bowl. Add almond or cashew milk and ghee. Add the liquids to the dry ingredients and stir only untile there are no streaks of flour. Don't overmix.
Step 3
Spoon batter two-thirds full into each muffin cup. Bake for about 20 minutes, or until the rounded tops are lightly golden. Remove muffins from the pan and serve warm. Or cool on a rack and store. Or freeze for later use. Warm before serving.

I spooned the thick batter into a heart-shaped muffin tin and placed it the oven for twenty minutes. Soon our house was filled with the scent of fresh nutmeg baking. Is there any scent more Christmasy than that?

I don’t think so.

Maybe I’ll just buy all of my children a copy of The Breakfast Book. It would make a great Christmas present idea for next year. Sssh, don’t tell them.

Merry Christmas Everyone.