Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 In the bad old days, before I discovered I was a celiac who was allergic to soy, dairy and eggs, I made the world's best pumpkin muffin with a filling of cream cheese. I want to try to duplicate this recipe but do not have a good, whole grain, GFCF vegan muffin recipe. I also want one that is low in sugar but has no artificial sweeteners. Does anyone have a recipe for me that I can play with? Preferably a pumpkin muffin recipe. Instead of the cream cheese, I am going to make cashew nut cream cheese or just a cashew cream and use that as the filling and see how it works. Also, I am looking for a whole grain pancake recipe and a whole grain bread recipe with the same restrictions as above. we're not bread eaters but my parents are and they are about to spend 3 weeks with us. I need to be able to make a bread that we can all eat. it must meet the approval of gluten eaters. thanks Shez --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 Shez, do you eat gluten-free oats? On Tue, Aug 26, 2008 at 7:22 AM, Sherene Silverberg <sherene wrote: > In the bad old days, before I discovered I was a celiac who was > allergic to soy, dairy and eggs, I made the world's best pumpkin > muffin with a filling of cream cheese. > > I want to try to duplicate this recipe but do not have a good, whole > grain, GFCF vegan muffin recipe. I also want one that is low in > sugar but has no artificial sweeteners. > > Does anyone have a recipe for me that I can play with? Preferably a > pumpkin muffin recipe. Instead of the cream cheese, I am going to > make cashew nut cream cheese or just a cashew cream and use that as > the filling and see how it works. > > Also, I am looking for a whole grain pancake recipe and a whole grain > bread recipe with the same restrictions as above. we're not bread > eaters but my parents are and they are about to spend 3 weeks with > us. I need to be able to make a bread that we can all eat. it must > meet the approval of gluten eaters. > > thanks > Shez > > --http://homeschooledtwins.blogspot.com > > > -- " The original pact, the real deal, is with [yourself]: Be honest, dig deep, or don't bother. " --Abigail Thomas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 Sophie's Safe Foods Cookbook has a good pumpkin muffin/bread recipe (which is oats based). If you happen to have a copy of that cookbook, I'd give one a try. Margaret On Tue, Aug 26, 2008 at 7:22 AM, Sherene Silverberg <sherene wrote: > In the bad old days, before I discovered I was a celiac who was > allergic to soy, dairy and eggs, I made the world's best pumpkin > muffin with a filling of cream cheese. > > I want to try to duplicate this recipe but do not have a good, whole > grain, GFCF vegan muffin recipe. I also want one that is low in > sugar but has no artificial sweeteners. > > Does anyone have a recipe for me that I can play with? Preferably a > pumpkin muffin recipe. Instead of the cream cheese, I am going to > make cashew nut cream cheese or just a cashew cream and use that as > the filling and see how it works. > > Also, I am looking for a whole grain pancake recipe and a whole grain > bread recipe with the same restrictions as above. we're not bread > eaters but my parents are and they are about to spend 3 weeks with > us. I need to be able to make a bread that we can all eat. it must > meet the approval of gluten eaters. > > thanks > Shez > > --http://homeschooledtwins.blogspot.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 I made the pumpkin bread from gluten free gourmet by Bette Hagman one and it turned out pretty good. I'll give it to you as written in the book with my side notes so you can play around with it on your own. 1 cup GF flour mix 1/2 tsp baking soda 1 tsp baking powder 1/4 cup sugar (I use raw) 1/2 tsp salt (I use sea salt) 1 1/2 tsp pumpkin pie spice 2 eggs (I use flax) 2/3 cup canned pumpkin 1/4 cup mayonnaise (I left out and used a splash of rice milk for moisture) 2 Tbls chopped pecans or dates or raisins (I used raisins) Preheat oven to 350. Mix dry ingredients. In separate bowl beat eggs and mix in wet ingredients. Mix all together then add nuts/dates/raisins. Pour into greased 4x8 loaf pan or 2 smaller pans (5x2 1/2). Bake larger pan for 1 hour and smaller pans for 45-50 minutes. My results where good but it seemed to dry out rather quickly. I'm thinking of trying this again and using ricemellow in place of mayo, since it has a similar consistency I'm hoping it will lend better to the texture of the finished product. I really like your muffin idea although I'm not sure how you'd do the cream cheese part without soy. If I think of anything I'll come back and add it to the conversation. Also, you should stay in the kitchen and keep an eye on things because I've noticed that altering recipes alters cooking time in some cases. I've had things finish in half the time and others take twice the time. I'm really bad at keeping notes too, which is something that I really need to get in the habit of doing! Good luck and please post any successful alterations you come up with. I'd love to perfect the pumpkin goods before the holidays. Thanks, Jae On Tue, Aug 26, 2008 at 11:39 AM, Margaret Stork van Swelm < margaret.stork wrote: > Sophie's Safe Foods Cookbook has a good pumpkin muffin/bread recipe > (which > is oats based). If you happen to have a copy of that cookbook, I'd give > one a try. > > Margaret > > > On Tue, Aug 26, 2008 at 7:22 AM, Sherene Silverberg <sherene<sherene%40cox.net>> > wrote: > > > In the bad old days, before I discovered I was a celiac who was > > allergic to soy, dairy and eggs, I made the world's best pumpkin > > muffin with a filling of cream cheese. > > > > I want to try to duplicate this recipe but do not have a good, whole > > grain, GFCF vegan muffin recipe. I also want one that is low in > > sugar but has no artificial sweeteners. > > > > Does anyone have a recipe for me that I can play with? Preferably a > > pumpkin muffin recipe. Instead of the cream cheese, I am going to > > make cashew nut cream cheese or just a cashew cream and use that as > > the filling and see how it works. > > > > Also, I am looking for a whole grain pancake recipe and a whole grain > > bread recipe with the same restrictions as above. we're not bread > > eaters but my parents are and they are about to spend 3 weeks with > > us. I need to be able to make a bread that we can all eat. it must > > meet the approval of gluten eaters. > > > > thanks > > Shez > > > > --http://homeschooledtwins.blogspot.com > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 On Aug 26, 2008, at 11:18 AM, Sally Parrott Ashbrook wrote: > Shez, do you eat gluten-free oats? > > ====== that's part of my problem. all the good recipes contain oats and I appear to be intolerant/allergic to oats Shez --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 On Aug 26, 2008, at 11:39 AM, Margaret Stork van Swelm wrote: > Sophie's Safe Foods Cookbook has a good pumpkin muffin/bread recipe > (which > is oats based). If you happen to have a copy of that cookbook, > I'd give > one a try. > ===== thanks. oats happen to be problematic for me. I wonder how it will work with quinoa flakes? Shez --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2008 Report Share Posted August 26, 2008 Hi Shez, I didn't know any one else out there had the same mix of allergies as I do. It is tough to be vegan, with soy and gluten allergies. We have succeeded with pancakes. I used a mix of buckwheat, bob's GF baking mix, ground flaxseed egg substitute and almond milk. I also added english walnuts. I made two different types, one with bananas and chocolate chips, and one with just blueberries. they are better if you make a thin batter. Pat GlutenFreebiesVA ; vegan-and-Gluten-Free: sherene: Tue, 26 Aug 2008 07:22:46 -0400Subject: ISO muffin, bread and pancake recipes In the bad old days, before I discovered I was a celiac who was allergic to soy, dairy and eggs, I made the world's best pumpkin muffin with a filling of cream cheese.I want to try to duplicate this recipe but do not have a good, whole grain, GFCF vegan muffin recipe. I also want one that is low in sugar but has no artificial sweeteners.Does anyone have a recipe for me that I can play with? Preferably a pumpkin muffin recipe. Instead of the cream cheese, I am going to make cashew nut cream cheese or just a cashew cream and use that as the filling and see how it works.Also, I am looking for a whole grain pancake recipe and a whole grain bread recipe with the same restrictions as above. we're not bread eaters but my parents are and they are about to spend 3 weeks with us. I need to be able to make a bread that we can all eat. it must meet the approval of gluten eaters.thanksShez--http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2008 Report Share Posted August 27, 2008 Can't help with a bread recipe, because I use Pamela's wheat-free bread mix. I have your same restrictions plus no tree nuts or flax. I use the following recipe for cookies, mini-donuts and muffins. Vegan Chocolate Chip Pumpkin Cookies 1 c sugar (I've never tried it with less) 1 c shortening 15 oz can pumpkin 2 tsp vanilla 1 egg replacer (when baking GF, double the amount of powder called for but use the same amount of water, mixing until frothy) 2 c. all-purpose GF flour (I use multi-blend) 1tsp baking soda 1 tsp salt 2 tsp cinnamon 6 oz chocolate chips Preheat oven to 375 F Cream together sugar, shortening and pumpkin. Add vanilla and egg replacer. Sift together dry ingredients, add to wet and mix well. Stir in chocolate chips. Drop by rounded scoops onto cookie sheets lined with parchment paper (or greased donut pan, or in 2/3 full muffin tins/papers). Bake 15-20 minutes until toothpick comes out clean. Makes a soft, cake-like cookie/donut, perfect muffins. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2008 Report Share Posted August 27, 2008 thanks, I'll play with this recipe. I wonder what will happen if I use half GF flour and half quinoa and reduce the sugar? Shez On Aug 27, 2008, at 1:40 AM, Amber Brown wrote: > Can't help with a bread recipe, because I use Pamela's wheat-free > bread > mix. I have your same restrictions plus no tree nuts or flax. > > I use the following recipe for cookies, mini-donuts and muffins. > > Vegan Chocolate Chip Pumpkin Cookies > > 1 c sugar (I've never tried it with less) > 1 c shortening > 15 oz can pumpkin > 2 tsp vanilla > 1 egg replacer (when baking GF, double the amount of powder called for > but use the same amount of water, mixing until frothy) > 2 c. all-purpose GF flour (I use multi-blend) > 1tsp baking soda > 1 tsp salt > 2 tsp cinnamon > 6 oz chocolate chips > > Preheat oven to 375 F > Cream together sugar, shortening and pumpkin. > Add vanilla and egg replacer. > Sift together dry ingredients, add to wet and mix well. > Stir in chocolate chips. > Drop by rounded scoops onto cookie sheets lined with parchment > paper (or > greased donut pan, or in 2/3 full muffin tins/papers). > Bake 15-20 minutes until toothpick comes out clean. > > Makes a soft, cake-like cookie/donut, perfect muffins. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2008 Report Share Posted August 27, 2008 On Aug 26, 2008, at 4:21 PM, Patricia Boggs wrote: > > Hi Shez, > I didn't know any one else out there had the same mix of allergies > as I do. > It is tough to be vegan, with soy and gluten allergies. > Good to know I am not alone. > We have succeeded with pancakes. > I used a mix of buckwheat, bob's GF baking mix, ground flaxseed egg > substitute and almond milk. I also added english walnuts. > do you have quantities for me? Shez --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2008 Report Share Posted August 28, 2008 I haven't tried quinoa flour, but the Authentic Foods multi-blend I use is a cup-for-cup sub for " regular " flour in recipes for everything but bread. It contains superfine brown rice flour, sweet rice flour, tapioca flour, cornstarch, potato starch, xanthan gum. Sugar reduction shouldn't impact it much. Many people seem to cut the sugar in baked recipes without adverse outcomes. , Sherene Silverberg <sherene wrote: > > thanks, I'll play with this recipe. I wonder what will happen if I > use half GF flour and half quinoa and reduce the sugar? > > Shez Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2008 Report Share Posted August 28, 2008 thanks On Aug 28, 2008, at 12:05 PM, amberlyn1 wrote: > I haven't tried quinoa flour, but the Authentic Foods multi-blend I > use is a cup-for-cup sub for " regular " flour in recipes for everything > but bread. It contains superfine brown rice flour, sweet rice flour, > tapioca flour, cornstarch, potato starch, xanthan gum. > > Sugar reduction shouldn't impact it much. Many people seem to cut the > sugar in baked recipes without adverse outcomes. > > , Sherene Silverberg > <sherene wrote: >> >> thanks, I'll play with this recipe. I wonder what will happen if I >> use half GF flour and half quinoa and reduce the sugar? >> >> Shez > > > --- > > Our vegan and gluten free recipes are available in the > archives for this group or at the following URL (***Recipes Posted > to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
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