Gluten Free Pumpkin Muffins
from Joy of Baking, modified to be GF
Makes 12 muffins
1-1/2 cups (195grams) GF flour mix
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/8 tsp xanthan gum
1 stick of butter (113g) softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla
3/4 cup (75g) pumpkin puree (I use Libby's)
1/2 cup mini chocolate chips (optional)
Baking Directions
Bake in a 350 degree F oven for 18-20 minutes
Start by whisking all the dry ingredients(the first 8)together in a medium bowl.
Next, in the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, scraping down the sides as necessary. Beat in the eggs one at a time. Add the vanilla and the pumpkin puree. Make sure you are using plain pumpkin puree, not the pre-seasoned pumpkin pie filling.
Finally, mix in the dry ingredients a third at a time until thoroughly combined. If you are using chocolate chips, stir them in at the end. Preheat the oven to 350 degrees F. Grease or line with paper cups a 12 muffin pan. Divide the batter equally and bake for 18-20 minutes or until an inserted toothpick comes out clean.
Cool on a rack for a few minutes. Pour yourself a cup of fresh coffee and try not to devour all 12 muffins in one sitting. Enjoy!!! 
Begin by toasting the coconut in a 350 degree F oven for 5-10 minutes, stirring periodically. Keep an eye on it so it doesn't burn.
While the coconut is toasting, whisk all the dry ingredients, except for the brown sugar, together in a bowl and set aside.
Finally, stir the toasted coconut in to the batter. Pour the batter in to a greased 9x5 pan and bake at 375 degrees F for 50-60 minutes.
While the bread is baking, place 1 stick of softened butter along with 4 ounces of well drained crushed pineapple in to a food processor.
Pulse the butter and pineapple together until light and fluffy.
Remove the bread from the oven and allow to cool in the pan for 20 minutes before turning out on to a cooling rack. Slice the bread, toast it, and top with pineapple butter and a dusting of powdered sugar. Enjoy with a cup of fresh coffee!!! 
For the Thai peanut sauce; heat oil in a small sauce pan over medium-low heat, add the garlic and ginger. Cook for about 30 seconds. Add the rest of the sauce ingredients, stir until smooth.
Simmer the sauce until it begins to thicken. Remove the sauce from the heat and cool to room temperature. This sauce will last in the refrigerator for up to a week if you want to make it in advance.
For the topping, cut the chicken into bite size pieces, I used 3 boneless skinless chicken breasts. Put the chicken pieces in a bowl, add 2 tsp of 
Preheat the oven to 375 degrees F. Lightly brush the edges of the 
It's best to get your ingredients all together before you start. Whisk the salt and xanthan gum into your gf flour mix and you can add the cocoa powder to the granulated sugar.
Place a stainless steel bowl over a pot of simmering water (double boiler.) Melt the butter and chocolate together until smooth.
Take the bowl off the heat and stir in the sugar and cocoa powder. Next, whisk in the vanilla and eggs, one at a time. Finally, stir in the gf flour mix that has the salt and xanthan gum in it.
Preheat your oven to 350 degrees F. Pour the brownies mix into a lightly greased 8inch X 8inch pan. Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean.
Allow to cool for a few minutes before serving. Enjoy!!!
In a stand mixer, whisk together the flour, salt, xanthan gum, minced garlic, and garlic powder. Add 1 lightly beaten egg and the milk.
In a bowl or Pyrex measuring cup, add the warm water, sugar, and yeast. Proof the yeast for about 3-4 minutes. The mixture should foam up slightly.
Add the yeast mixture to the dry ingredients and mix with a dough hook until thoroughly combined.
Lay parchment paper over a baking sheet or cutting board and lightly dust with gf flour. Use your hands to divide the dough evenly into four pieces. Lightly flour your hands and press the dough into four flat rounds a bit larger than your hands. Cover the pressed dough with a clean towel and place in a warm area to rise for about 20-30 minutes. The dough will not rise dramatically.
Next, preheat a heavy skillet, I used cast iron, add 1/2-1 Tbs of butter to the skillet. Fry your naan bread on each side for 3-4 minutes per side. Add a little more butter to the skillet and repeat with the next piece of bread. Finally, take all the cooked naan and wrap it in foil. Place the bread in a warm oven (250-275 degrees F) for about 4-5 minutes. The steam inside the foil will add a nice chewiness to the naan. Now the combination of the naan, lamb, and tzatziki will have your family carting you around the house on their shoulders singing your praises. I'm not joking, it's that good. Enjoy!!!
I used a 1 pound lamb steak and 1 pound of chicken breasts for my kebabs. Cut the meat into roughly 2 inch cubes.
Place the meat in a medium bowl and cover with marinade. Reserve some of the marinade for the vegetables. Allow the meat to marinade for at least 2-3 hours covered in the refrigerator. Cube up some of your favorite vegetables; I used green and red bell peppers, onion, and zucchini.
Preheat your grill. I like to make kebabs with all vegetables or all meat on the skewer for easier cooking since the meat takes a little longer to cook than the vegetables. I cooked the meat kebabs for about 6-7 minutes, flipped them over once and cooked them for another 6-7 minutes. Before you put the vegetables on the grill, give them a quick brushing with the reserved marinade. Cook the vegetables for about 4 minutes per side. 
Combine all the ingredients in a medium bowl.
Serve your kebabs with the tzatziki sauce on the side to dip the meat in. The combination of the cool fresh tzatziki and the rich marinated lamb is out of this world. Enjoy!!!
Posts
