© 2017 Sue's Gluten Free Baking

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Sue's Oatmeal Muffins

                     1 ½ cups            oat flour             

                     ½ cup                 gluten free flour blend*

                     1/3 cup               buttermilk powder

                     2 tsp                   baking powder

                     1 tsp                   baking soda

                     ½ tsp                  salt

                     1 tsp                   cinnamon

                     ½ tsp                  nutmeg

                     1 cup                  milk

                     ¾ cup                 oats

                     ½ tsp                  vanilla

       1                        egg

     2 tbsp                 egg whites

                     2/3 cup               brown sugar

                     ¼ cup                  oil

 

Add oats to milk and let stand.  Blend together flours, buttermilk powder, baking powder, baking soda and spices.

Add brown sugar, vanilla, eggs and egg whites to milk mixture and blend.  Add dry ingredients and blend well.  Add oil at the end and mix well till the oil is well incorporated.

Scoop into muffin cups, bake at 350° for 20-25 mins for large muffins.  Makes about 12 large or 18 medium muffins.

Variation:  Add ½ - ¾ cup of chocolate chips, or raisins

*My favourite blend is – 2 cups white rice flour, 2/3 cup tapioca starch and 1/3 cup of potato starch

Sue's Oatmeal Cookies

                     1 ¼ cup              oat flour             

                     ½ cup                 gluten free flour blend*

                     1 cup                  oats

                     ½ tsp                  salt

                     ½ tsp                  baking soda

                     1 tsp                   cinnamon

 

                     ½ cup                 butter (room temp)

                     ½ cup                 white sugar

                     ½ cup                 brown sugar

                        1                       egg​

     2 tbsp                 egg whites

     1 tsp                   vanilla

     ½ cup                 chocolate chips or raisins                                         (optional)

Cream butter and sugars, add egg, egg whites and vanilla.

Mix together dry ingredients and add to creamed butter and sugar, till well combined.

Scoop dough onto parchment lined baking sheets.

Bake in 350° for 12 mins.  Makes about 36 cookies.

 

*My favourite blend is – 2 cups white rice flour, 2/3 cup tapioca starch and 1/3 cup of potato starch

Sue's  Breakfast Granola

7 cups                   Gluten Free Oats 

 

½ cup                    Oat Bran

                              

½ cup                    Feather strip Coconut

 

1 cup                     Walnut pieces

 

1 cup                     Slivered almonds

 

½ cup                    Pumpkin seeds

 

1 cup                     Liquid Honey

 

½ cup                    Vegetable Oil

 

1 cup                     Raisins

 

In a large roasting pan stir oats, oat bran, coconut, walnuts and almonds.  Mix honey with oil in a measuring cup till well blended.  Pour over oat mixture and stir till well combined.

 

Bake at 250˚ for 2 ½ hours, stirring every 20 minutes.  Add raisins for last ½ hour.  When removed from oven, let cool completely and pack in air tight container or ziplock bags.

 

Variations:  Add ground flaxmeal, change up the nuts by using pecans or using sliced almonds, add maple flavouring to honey mixture.