By Melanie, Road to the Farm
Before we get to this amazing recipe I want to share what lead us to become a gluten free and dairy free family, and how we’ve incorporated this method of cooking onto the homestead. It truly is not as difficult as you would think and the foods we prepare are full of flavor. This gluten free applesauce muffin will prove that!
Gluten Free and Dairy Free Baking on the Homestead
My journey to becoming gluten and dairy free began 7 years ago. I was feeling hormonal, fatigued, anxious, sick, and old before my time. I was 33 years old and felt like I was trapped in someone else’s body. Every day was a slog and a push. I couldn’t shed the baby weight, and life was overwhelming – even minute by minute.
I was laid out on the couch, unable to care for my kids and knew something had to change or I wouldn’t be around to see them graduate. Something rose up inside of me; I was determined to be present to watch my kids grow up, get married and succeed!
Through a fantastic doctor and some blood tests, I found out that I have a gluten sensitivity (as well as many cross-reactive foods too). The crazy thing about gluten reactions is that it can cause your body to turn on itself creating autoimmunity.
My symptoms didn’t seem food related
Instead of causing stomach aches or break-outs, my body was digesting my thyroid. My gut was inflamed and full of lesions from foods that my body couldn’t tolerate. All of this was happening internally while externally it looked like I was doing everything right.
I would eat lots of salads, homemade meals, and whole grain bread. It just made me feel worse. Who knew that the whole grains, nuts, and seeds were tearing holes in my gut walls?
When I removed gluten, grains, dairy, nuts, and beans my world started to right itself. The sleepless, anxious nights went away. The weight fell off, and my energy began to return. Over the last 7 years, I have continued to heal, and I feel like myself more every year.
Giving up the foods I grew up with was scary
It was scary giving up so many foods that I was used to. I had to learn to cook all over again. Pot roast, mixed vegetables, salads and baked winter squash were my safe haven. These healing foods allowed my body the rest it needed to repair and regenerate.
I have since added some grains, nuts, and seeds back into my diet which has opened a whole new world of food. Not only have I learned to cook a fall-off-the-bone, melt-in-your-mouth pot roast, but I can bake gluten and dairy free muffins, cookies, pies, sweet bread and yeast bread like a boss.
I learned to cook all over again
Rice agrees with my body, so my recipes start with a brown rice flour blend that I have created just for baking. The flavor is delicate and mingles well. When I share my baked goodies with friends and neighbors, they have no idea they are eating gluten-free.
While I have figured out how to make my treats taste and feel the same as conventional baked goodies, the methods can be drastically different. Gluten is the binder that causes baked goods to hold together and bread to be chewy. When you remove it you are left with a pile of crumbs.
Rice flour is the base of my flour blend. On its own, it is slow to absorb moisture and creates a crumbly texture. I have learned how to mix it with a few other flours to help it stick together and develop some stretch. Crazy, right?
Taste and texture are important but so is nutrition
Health is what pushed me into my gluten-free lifestyle, so it is important to me to continue to nurture that, even when baking. My flour blend has all whole-food ingredients in it. There is no xanthan, or any other, gum to make things stick together. It is simply rice, potatoes, and coconut!
You can learn more about the flours I use and get my flour blend recipe here.
Gluten-free and homesteading are the perfect pair. I love knowing how my food is produced and what ingredients are in the jar. I have recipes for every season and for all of the foods that we preserve. The recipe I want to share with you today is one of our favorite ways to use home-canned applesauce (aside from eating it straight out of the jar).
Whether you are gluten-free or not, I urge you to try this recipe. It will work with your preferred flour (including wheat flour), or you can snag the recipe for my flour blend.
A gift for you!
Thank you taking a few minutes to get know me and hear some of my story. I have an exclusive discount code just for you!
Use the code HOA20 for 20% off my Gluten Free Muffins Digital Package which includes:
- Full color Gluten Free Muffins e-book (digital book) with over 20 recipes
- Printable Gluten Free Muffins
- How to Measure Flour for Soft and Moist Muffins
- How to Wrap and Gift Quick Breads video and PDF
- Links for the flours used in these recipes and other helpful kitchen tools
Time to get in the kitchen and bake!
Gluten and Dairy Free Applesauce Muffin Recipe
Gluten-free flours benefit from being mixed well; they absorb moisture slowly and are not quick to bind together. With conventional muffins, you want to tease the batter to keep from stirring up the gluten very much, but with these muffins, you will want to mix until the batter is very smooth.
Gluten Free Applesauce Muffin
- 2 cups apple sauce
- 1 1/2 cups brown sugar
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1 tbsp cinnamon
- 6 eggs room temperature
- 3 1/2 cups Gluten-Free flour Melanie's recipe can be found on her website
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup coconut oil melted
Preheat oven to 350F degrees
Place a dab (approximately 1/4 tsp) of coconut oil or butter in each muffin cavity of your pan and set aside. Paper muffin cups are not recommended and will result in a flatter muffin.
In a mixing bowl add applesauce, sugar, vanilla, apple cider vinegar, cinnamon, and eggs. Stir until smooth.
Add in flour, baking powder, and baking soda.
While mixer is still running, drizzle the melted coconut oil into batter. Continue mixing until well incorporated.
Place muffin pans in the oven until the coconut oil or butter is melted.
Once the oil/butter is melted, fill muffin cps with batter to 2/3 full. Sprinkle with cinnamon sugar and bake.
Bake in a 350F degree oven for 18-20 minutes or until golden brown on the edges and cooked through in the center. Insert a toothpick in the center to test doneness. Toothpick comes out mostly clean with a few crumbs when fully cooked.
Muffins will release best if you let them sit in the pan for a few minutes before removing. If they stick, use a knife inserted around the edge to loosen.
About the Author
Melanie Lynn is wife, mother, author of Road to the Farm blog, and gluten-free recipe engineer. She has overcome life-threatening autoimmune illness by changing her diet and lifestyle and healing her gut. Homesteading and homeschooling are major parts of the holistic life she has created for her family. Years of failed gluten-free baking left a hole in her heart as holidays passed without the traditions she cherished. Now she has learned how to craft delectable treats you can’t wait to share with family and friends. She lives the life and skills she shares and wants to empower you to craft the life you want to live.
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