Some say LOVE is all you need...
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CLICK IMAGE for Gluten Free Red Velvet Cake recipe

I say gluten free CAKE is important, too! Try my Gluten Free Red Velvet Cake, or how about...
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CLICK IMAGE for Gluten Free Coconut Cake Recipe
this gorgeous Chocolate Glazed Gluten Free Coconut Cake?
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CLICK IMAGE for Gluten Free Jelly Doughnut Muffins recipes



Or maybe you'd rather have Gluten Free Jelly Doughnut Muffins!

But let's not stop here... there's much, much more...
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I made my own chocolate chunks (yes, I made them and I've got the recipe for you here)...
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Homemade Chocolate Chunks ~ it's as simple as opening a bag of the store-bought kind!

...to add to these muffins so I'd have a terrific muffin recipe for you. To me, a terrific muffin recipe is a Staple Recipe!

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Good as Gold Gluten Free Vegan reNEWal Muffins

Here's the catch, though. You see, I planned to tell you these gluten free muffins are "incredibly good". 

But, before I used the word "good", I decided to look up the definition. I do this often, especially when I feel I'm about to use an over-used word. I've found over-use can skew a word's meaning. 

Turns out "good" is not an accurate description of my muffins at all. "Good" is really just "OK". 

{good ~ of a favorable character or tendency; suitable; fit; adequate; satisfactory}

These muffins are so much MORE than "incredibly OK"! 

From the way they came to be (my desire to create a healthy, easy muffin recipe for YOU that fits our reNEWal theme) to the nutrition packed into each one (high protein, high fiber, low fat), to the way they satisfy hunger and taste... these muffins are not good.

Perusing Merriam Webster, I discovered these muffins are "GOOD AS GOLD"!

{good as gold ~ of the highest worth or reliability}

That sums it up. A valuable recipe full of healthy, natural ingredients that can be made easily time and time again to help us renew truly is good as gold!

And that's what I want to be to you... good as gold... reliably providing you with valuable information and insights about living gluten free. I want to be your go to resource... what you think of first.

Each and every day I want you to be able to use what you find here at GlutenFreeGigi.com to improve and enhance your gluten free life. I want you to come back often and be a part of the gluten free community we are creating here. Yes. Good as Gold. That is exactly what I want GlutenFreeGigi.com to be for you!

Now, how about those good as gold muffins?



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For Mother's Day, or any spring or summer day, these muffins are an absolute treat! I love lemon combined with other flavors like blueberry and coconut, but my favorite way to enjoy this refreshing citrus is all on its own. Here's the perfect way to do just that!
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Brunch. Who doesn't love it? There's a mix of sweet and savory with something for everyone. And sometimes, even a little surprise! These muffins are tender with a mild sweetness and hold a chocolate-coconut surprise inside! Healthy (and flavorless) chia seeds are the secret to getting the filling to stay put in the middle of the muffin. Enjoy! 

Surprise Brunch Muffins
For the filling:
4 Tablespoons organic unsweetened grated coconut
3 Tablespoons chocolate chips
1/2 Tablespoon crushed chia seeds
3 Tablespoons warm water

For the muffins:
1 cup white rice flour
1/4 cup sweet sorghum flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3 Tablespoons light oil (like vegetable oil)
Egg replacer (prepared) to equal 1 large egg
1/2 cup plain coconut milk yogurt
1/2 cup warm water
1/4 cup agave syrup
2 teaspoons vanilla extract
1/2 Tablespoon freshly squeezed lemon juice

Preheat your oven to 350 degrees. Line a 12-section muffin tin with paper liners.

In a small bowl, combine ingredients for filling. Stir until you have a uniform mixture. It will be slightly crumbly. Set aside.

In a large mixing bowl, combine all dry ingredients (rice flour through xanthan gum) and stir with a wire whisk to blend.

In a separate bowl, combine oil through lemon juice and stir to combine.

Add the liquid mixture to the dry ingredients and stir until you have a smooth batter.

Spoon 1 1/2 Tablespoons of batter into each paper liner. Top with 1 teaspoon of the filling, then with another 1/2 Tablespoon of the batter.

Bake muffins for 15 minutes, or until tops appear dry and set. Cool in pan for a few minutes before transferring to a serving tray. Allow to cool to room temperature before serving.

Makes 12 muffins.
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Little Pumpkins

Gluten-dairy-egg-soy-nut-free mini muffins 

Rich tasting, lightly sweet, spiced mini muffins with a dense, near custard-like texture and a tiny cranberry jewel sitting on top. Serve them with a warm latte for a mid-morning snack or with ginger tea for a pick-me-up in the afternoon. Enjoy!

1 c. pureed pumpkin (canned is fine; I used mashed roasted pumpkin that I prepared)

Egg replacer (prepared according to package directions) to equal 1 egg

¼ t. mace (you could sub cinnamon here if you do not care for the rather strong flavor of mace)

¼ t. salt

2 T. very light olive oil

¼ c. firmly packed light brown sugar

½ c. white rice flour

¼ c. sorghum flour

2 T. potato starch

2 t. baking powder

Juice from ½ lemon plus rice milk (or other plant milk) to equal ½ c.

24 dried cranberries

Prepare a mini muffin pan (24 sections) by lightly greasing sections. Preheat oven to 350.

In a small mixing bowl, combine flours, starch, and baking powder. Stir with a whisk until blended. Set aside.

In a ½ cup measure, squeeze the juice from one-half a lemon, then fill cup with enough plant milk to equal ½ cup total liquid. Set aside.

In a medium mixing bowl, combine pumpkin, egg replacer, mace, salt, olive oil, and brown sugar. Stir until well-combined. Add milk mixture and stir. Add dry ingredients, stirring just until all dry ingredients are incorporated.

Spoon approximately 1 tablespoon of batter into each section of the muffin tin. Top each muffin with a dried cranberry. Bake for approximately 10 minutes, or until tops appear dry and spring back when lightly touched (be careful to avoid a burn!).  Allow to cool for a few minutes before removing to serving platter. Serve warm and freeze leftovers (tightly wrapped!) for up to 1 month.
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These hearty muffins are packed full of healthy ingredients, have low added sugar, and no added fats! In addition, they are free of gluten, dairy, egg, and nuts, so are allergy-friendly. Bake a pan, eat a few, and freeze the rest for super-healthy energy-packed breakfasts on the go! If you can eat nuts, you could add ¼ cup of walnuts or pecans to these, and I imagine the taste would only improve (wishing I had no nut allergy!). Enjoy!

1 ½ c. GF flour blend
½ c. quinoa flakes
2 t. baking powder
¼ t. salt
¼ c. firmly packed light brown sugar
½ c. cooked butternut squash, mashed (you could sub cooked sweet potato or pumpkin here)
1/3 c. unsweetened applesauce
1 t. vanilla extract
Egg replacer to equal 1 egg
½ c. rice milk (or milk of your choice)
2/3 c. dried cranberries (or get creative with an equal amount of your favorite dried fruit)
¼ c. unsweetened finely grated coconut 

Preheat oven to 400. Line a 12-section muffin tin with papers or spray with cooking spray or oil.
Combine ingredients in order given and stir until mixture is thoroughly blended and all dry ingredients are incorporated.
Spoon into prepared muffin tin and bake for 15-17 minutes, or until tops appear dry and muffins pass the “toothpick test”.
Serve warm! Freeze leftovers for up to 1 month by cooling to room temperature, wrapping in wax paper, then in a layer of clear wrap.
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Some days are just born simple – rising up easy from the night, settling in gently upon you. Today started as one of those days and I’m not complaining. The air again has that slightest hint of autumn - enough to put up the windows - and the oven is looking less menacing to me. Simple mornings call for simple breakfasts, and these muffins fit the bill. Don’t be deceived by their appearance – they may come across as dull and uneventful, but what they lack in the looks department is more than made up for in flavor! Sweet and light, they are perfect with coffee or tea, and will ease you into the day…simply. Enjoy!

1 ripe banana, mashed
¼ c. light brown sugar, firmly packed
Egg replacer for 1 egg
1 t. vanilla extract
1 c. GF flour blend
2 t. baking powder
¼ t. salt
½ c. rice milk
¼ c. finely grated unsweetened coconut
You could also add finely chopped nuts or dried fruits if you like ~ approximately ¼ c. would work well.

Preheat oven to 400°F and spray a muffin tin with cooking spray.

In a mixing bowl, mash banana and add brown sugar, stirring until combined. Stir in egg replacer and vanilla. In a separate small bowl, whisk together flour, baking powder, and salt. Add to the banana mixture alternately with the milk, stirring just until combined. Stir in coconut and other add-ins you are using. 

Divide batter evenly among 12 sections of muffin pan, and bake for 12 minutes or until tops spring back when gently pressed.
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Adapted from a recipe by Nancy at The Sensitive Pantry
 
For the muffins:
1 ¾ cups gluten-free flour blend (Click here for suggestions or use your favorite all purpose gluten free flour blend)
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup sugar
1/3 cup unsweetened applesauce
2/3 cup rice milk (or other milk of your choice or water)
1 Tablespoon oil
Egg replacer, prepared, to equal 1 large egg (or 1 real egg; Click here for egg alternatives)
1 teaspoon pure vanilla extract

Topping:
Approximately ¼ cup strawberry (or your favorite) jam (Try my Naked Berry Bread Spread with no added sugar!)

Glaze:
1/3 cup confectioner’s sugar (if you have a corn allergy, confectioner's sugar with tapioca starch is available at Whole Foods)
½ Tablespoon butter, melted (or butter substitute like Earth Balance if you're dairy free like me!)
1 Tablespoon rice milk (or other milk or water)
¼ teaspoon pure vanilla extract

Preheat your oven to 350F and spray a muffin tin with cooking spray (beware of types that include milk if you are dairy free). 

In a medium mixing bowl, combine flour blend, baking powder, and salt; stir with a wire whisk to “fluff”. 

Add the sugar, applesauce, milk, oil, “egg”, and vanilla. Stir just until ingredients are combined. Divide batter evenly among muffin pan sections. 

Spoon 1 teaspoon of the jam into the center of each muffin – do not press the jam into the batter; it should be level with the top of the batter. 

Bake for 12-15 minutes, or until the portion surrounding the jam is soft, yet springs back when gently pressed. 

Remove muffins from the oven and allow to cool for 4-5 minutes before removing to a baking tray lined with wax paper. 
 
Mix glaze ingredients while the muffins cool slightly, stirring until smooth, then spoon evenly over muffins and allow them to sit until glaze is set and dry to the touch. Enjoy!

~g~

Join me in the kitchen and try more of my gluten free recipes.  Click here to see all of the recipes I have for you! Living gluten free tastes so good... you'll see!

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If you don't find your answer in my FAQs, email me: mailbox (at) glutenfreegigi (dot) com. 

I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! 

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~g~

Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you!

My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.

I’m super-excited to have YOU here!

The journey's fantastic when you're sharing it with folks who have things in common... I'm glad you're sharing the gluten free journey with me!! 

P.S. --  Click here to sign up for my free e-Letter so you don't miss a thing! 

xo,

Gluten Free Gigi     

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Gluten Free Cherry Cheesecake Mini-Muffins
3/4 c. white rice flour
1/4 c. corn starch
1/4 c. plus 2 Tablespoons sugar
2 teaspoons GF baking powder
1/2 teaspoon salt
1 egg or ¼ c. egg substitute
1/4 c. GF sour cream (be sure to check your label - all sour creams are NOT GF!)
1/4 c. half 'n half (substitute skim, 2%, whole milk, or cream, if you like)
1/2 t. pure vanilla extract
2 ounces cream cheese (Neufchatel works fine)
2 Tablespoons sugar (yes, 2 additional T.)
8 fresh cherries, halved (stems & pits removed)

Preheat your oven to 400 degrees F. Oil or spray mini muffin tins.
Yield: 16 mini muffins

Combine the first 8 ingredients, mixing by hand until smooth. Fill muffin tins approximately 2/3 full with batter. Set aside.

In a small bowl, combine cream cheese and 2 Tablespoons sugar. Mix until smooth. 

Place 1/2 teaspoon of cream cheese mixture on top of each unbaked muffin - slightly press into batter, but leave at least half of cream cheese visible on top. 

Top each dollop of cream cheese with a cherry half (do not press down, as muffins may overflow as they bake!). 

Bake for 9 minutes, or until muffin edges are a light golden color. Remember, ovens vary, so monitor these so as not to over bake. 

Remove to a plate to cool. Serve at room temp or chilled, but store the leftovers (ha!) in the chill box due to cream cheese filling.
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