My Busy Life....and.....Gluten Free Corn Muffins

It doesn't seem as if I can keep this blog updated very often. I can go weeks without even opening my laptop! I'd love to be able to post once a week now.
Life as a homeschooling mom keeps me busy...VERY busy. I don't love being extremely busy..but I do love spending time with my family. Back in the fall, my mother had major back surgery. The girls and I have spent a lot of our time taking care of my sweet mama and helping her out wherever needed. My church activities keep me busy also. So, with homeschool, helping out family, staying active in church, and just day to day Mom/Wife duties...I've not thought of blogging!
I'm still enjoying making gluten free yummies, making homemade soap..and now even laundry detergent (actually my husband does that!), and also homemade deodorant!
So, I'm going to do my best at sticking to this blog...goal for right now...posting once a week. I'll start back by sharing this recipe for gluten free corn muffins. They are delicious!





1 cup gluten free all purpose flour blend *
1 cup cornmeal (I use corn flour)
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 cup buttermilk
1/2 stick butter, melted
2 eggshttp://www.blogger.com/img/blank.gif

Preheat oven to 350 degrees. Grease 12 muffin cups Combine flour blend, corn flour, sugar, baking powder, baking soda, salt, and xanthan gum in a large bowl. Whisk buttermilk, butter, and eggs in a medium bowl; stir into dry ingredients until well blended. Spoon batter into muffin cups and bake 20-25 minutes...until toothpick inserted into center comes out clean. Cool in pan.

*My gluten free all purpose flour blend is: 2 cups sorghum flour, 2/3 cup potato starch, and 1/3 cup tapioca flour.

This recipe is found in The Gluten-Free Bible.

Chewy Jumbo Chocolate Chip Cookies....Gluten Free Style :)

Before I made the gluten free change, this cookie was a wonderful treat! Soft and chewy, melt in your mouth gooey goodness! This recipe was found on a Land O Lakes butter carton. I recently made some (with wheat flour) for two special sisters going off to college this week and just had to try to make them gluten free. Oh my! They were just as good. I just substituted my Bob's Red Mill gluten free All Purpose Flour for the wheat flour (1:1) and added one teaspoon of xanthan gum.




Chewy Jumbo Chocolate Chip Cookies...Gluten Free

4 1/4 cups gluten free All purpose flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups sugar
1 1/4 cups packed brown sugar
2 eggs
1 Tablespoon vanilla
1 (12 ounce) package chocolate chunks

Heat oven to 375 degrees. Combine flour, xanthan gum, baking powder and baking soda in a bowl. Set aside.

Combine butter and sugars in a large bowl and beat at medium speed until creamy. Add eggs and vanilla..continue beating until well mixed. Reduce speed to low and gradually add flour mixture, until well mixed. Stir in chocolate chunks.

Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-14 minutes or until light golden brown. Do not overbake. Let stand a couple minutes and then move to cooling rack.

This will make about 26 jumbo cookies.

You can make smaller cookies but I love the jumbo size!

Gluten Free Macaroni Salad

It has been 6 months since I have blogged. I must admit that I really have not missed it. Next week, we will start a new adventure in my home....I will begin homeschooling my daughters! This will be quite an adjustment. I hope to blog more this next year..about homeschooling and adding more gluten free recipes.

For this macaroni salad, I used Tinkyada brand Brown Rice Penne Pasta. This pasta does not get mushy, like some gluten free pastas can. I only measure the dressing ingredients. For the rest, just throw in however much you like.



Gluten Free Macaroni Salad

1 16 oz bag Tinkyada Brown Rice Penne Pasta, cooked according to package..rinse in cold water and drain thoroughly

Chopped green pepper, red pepper, celery

6 slices crispy, crumbled bacon

Frozen peas

diced cheddar cheese

For the Dressing

3/4 cup mayo..I use Hellman's because it says "Gluten free" on the bottle

1 T mustard

a little salt and pepper to taste

1 T apple cider vinegar

1/3 cup sugar

Mix all the dressing ingredients well

Combine it all in a big bowl (makes a lot), chill and enjoy!