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    Gluten-Free Cookalong + a Giveaway

    I am flattered that I have the pleasure of being a part of the How to Cook Gluten-Free “Pizza and Pasta Cookalong” with Elizabeth Barbone.  I have known Elizabeth for several years now. I believe that we “met” on a Yahoo group for those following the gluten-free diet, if I remember correctly.  Elizabeth has a new cookbook due to be released on March 16th, just a few days from today.

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    I have drooled over Elizabeth’s recipes for years and couldn’t wait to make the “Powdered Sugar Doughnut” Muffins once I read the recipe.  Jon is always asking for a baked sweet treat, so I knew that he would be pleased to come home from school to these.  The ingredients were all things that I had already in my pantry, which makes it much more likely that I will make these again.

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    Powdered Sugar Doughnut Muffins

    Dry Ingredients
    3/4 cup white rice flour
    1/2 cup cornstarch
    1/4 cup sweet rice flour
    3/4 cup granulated sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    Wet Ingredients
    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    1 package (1 pound) powdered sugar
    1. Adjust oven rack to the middle position and
    preheat the oven to 350ºF. Lightly grease the
    cavities of a mini muffin pan with nonstick
    cooking spray.
    2. In a medium bowl, whisk together the dry
    ingredients. Add the wet ingredients and whisk
    to combine. The batter will be thin.
    3. Fill the muffin cavities about half full. Bake for
    20 to 25 minutes, until the muffins are golden
    brown.

    4. While the muffins are baking, fill an 8-inch
    square baking dish with the powdered sugar.
    5. Remove the muffins from the oven and
    working in batches, place them directly into
    the powdered sugar. Gently roll the muffins in
    the sugar to cover them. The steam from the
    hot muffins will make the sugar stick to the
    muffins. Remove the muffins from the sugar
    and tap off any excess. Transfer the muffins
    to a wire rack to cool. Store in an airtight
    container for up to 3 days or freeze for up to 1
    month.
    Makes 24 mini muffins

    My recipe notes:

    I used mini and full size muffin pans – the full size turned out much better and would be perfect to fill with a custard or jelly.

    The recipe called for removing the muffins right away & tossing in the powdered sugar; I found they held together better if I waited 5 minutes.

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    Jon adored these!  He originally came home from school upset that I hadn’t made Crispy Rice Treats, but quickly quieted down once he shoved a few of these in his mouth.  I believe he used the words “freakin’ awesome” to describe them.

    Now comes the fun part – one lucky reader will win a copy of Elizabeth Barbone’s new book: How to Cook Gluten-Free: Over 150 Recipes that Really Work.  Just follow the directions below to enter to win.


    a Rafflecopter giveaway

    ***The copy of How to Cook Gluten-Free was provided by Lake Isle Press

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