This is a gluten-free blueberry muffin from udi’s, which apparently I’ve been pronouncing wrong for the last year or so.
Delicious? Obviously. I mean. Look at it. Think it took me more than sixty seconds to eat this thing? Absolutely not! I had the chocolate muffins while I was home for break too. Suuuuuuper good.
My main problem with gluten-free living is not how hard it is to find things that taste good, it’s how expensive all of the mildly edible things are. $8 for four muffins? Really udi’s? Your demand curve is THAT inelastic?
These were pretty decent. In hindsight, I would have added some vanilla to the cookie dough. I also would have told myself that making yourself believe that baking soda and baking powder are substitutable does not make it true. And I would have used regular salt as opposed to popcorn salt.
Someday, when I’m done being a college student, I will have big kid ingredients in my apartment.
1 cup butter (for dairy-free, replace this with margarine)
1 1/2 cups sugar
2 large eggs (to make this vegan, replace this with 2 TBSP flaxseed and 6 TBSP water)
2 3/4 cups flour (to make this gluten-free, replace this with 2 3/4 cup all-purpose gluten-free flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Prep Time: 10 mins
Total Time: 20 mins
Preheat oven to 350°F.
Mix butter (or margarine), 1 1/2 cups sugar and eggs (or flaxseed and water) thoroughly in a large bowl.
Combine flour (or gluten-free flour), cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
What makes this a really great recipe for gluten-free adaptations is that the seasonings (baking soda, or baking powder if you’re me, salt, cream of tartar, and cinnamon) don’t contain gluten.
Bet this picture makes you wish you could grab it out of your computer screen and eat it.
I made some gluten-free cupcakes using a Betty Crocker mix from the grocery store. They were pretty good! The cakey part sticks to the wrappers more than regular cupcakes, and it wasn’t very sweet, but the icing was enough sweet for me. I’m not really into super sugary stuff, so these were perfect!
Also, my awesome cow, dinosaur, dolphin, and teddybear sprinkles were a wonderful finishing touch.
I found these store brand gluten-free pancakes at Trader Joe’s today. THEY ARE DELICIOUS. I was craving pizza, so I got a little creative and put my soy cheese on the pancakes, kind of mimicking Pannekoek (aka dutch pancakes – yummm). The particular soy cheese I have actually tastes like mac and cheese though. It was interesting, but yummy. I think if I were to do this again, I would try to get a sharper cheese, like cheddar-flavored. I also had some honeydew melon sitting around in my fridge. MY FAVORITE.
For a treat I took my coffee from this morning, shook up some vanilla soy milk to make it frothy, and poured it in. Mmmmmmmmmm…
Fall something and the blue one is caramel
My former suitemate and her mom stopped by to give me these gluten-free macaroons from Sweets Bakeshop.