Arnold Supplements Healthy Living

People with celiac disease have damaged small intestine linings brought on by their body’s intolerance for gluten and other proteins usually found in your favorite wheat, oat, and barley products. After diagnosis from a trained professional, a person suffering from celiac disease must forgo their normal diets and concentrate on gluten free and wheat free foods. That’s especially bad news for most of us bread and pasta lovers.

While sticking to a gluten free/wheat free diet can have it’s challenges, here’s a delicious gluten free muffin recipe to get you started.

What you’ll need:

• 1/4 cup flax flour
• 1 egg
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/4 cup tapioca starch
• 2 tablespoons vegetable oil
• 1/3 cup slightly ground golden flaxseed
• 2 tablespoons orange zest
• 3/4 cup dried cranberries
• 1 cup orange juice the fresher the better
• 1/4 cup quinoa flour
• 3/4 cup sorghum flour
• 1 tablespoon xantham gum
• 1 tablespoon Gluten Free baking powder

** You can substitute the ground flaxseed for the flax flour and brown flaxseed for the golden.

How to prepare your gluten free cranberry flax muffins:

1. In a large bowl, mix the sorghum flour, flax flour, quinoa flour, tapioca starch, brown sugar, xantham gum, baking powder, salt and flaxseed. Mix up all these ingredients and set them aside.
2. Take a different bowl and using an electric mixer beat the egg, orange zest, OJ, and oil. After a minute or two, proceed to add the dry ingredients and mix until just combined. Now you can stir in the cranberries.
3. Spoon the batter into the prepared muffin cups and let stand 30 minutes.
4. Preheat oven to 350 degrees.
5. Now place the gluten free muffins into the preheated oven and bake for approximately 21-24 minutes or until they are firm to the touch.
6. Remove them from the muffin pan and let cool completely.

Many of these ingredients can be found at your local supermarket or health food store that specializes in gluten free products.

This entry was posted on Tuesday, September 22nd, 2009 at 7:25 pm and is filed under Gluten Free Wheat Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.