Comments on: Gluten Free Baked Goods: Cranberry Muffin Recipe and Cranberry Pecan Coffee Cake Recipe http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Mike http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-203492 Mike Tue, 25 Jan 2011 08:34:05 +0000 http://www.bookofyum.com/blog/?p=2403#comment-203492 Wow, the cranberry muffins look amazing! Did you think about some honey frosting to go with these? I think it would complement the muffins nicely and make a great little gf snack! Anyway, my girlfriend and I followed a similar recipe: http://glutenfree363.com/recipes/breakfast/namaste-foods-gluten-free-muffin-mix.html which turned out nicely. Just thought I would add it to the conversation here. Wow, the cranberry muffins look amazing!

Did you think about some honey frosting to go with these? I think it would complement the muffins nicely and make a great little gf snack!

Anyway, my girlfriend and I followed a similar recipe:
http://glutenfree363.com/recipes/breakfast/namaste-foods-gluten-free-muffin-mix.html

which turned out nicely. Just thought I would add it to the conversation here.

]]> By: Elizabeth, WV-Nutrionist &Lifestyle Educator http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-179328 Elizabeth, WV-Nutrionist &Lifestyle Educator Wed, 22 Dec 2010 11:26:07 +0000 http://www.bookofyum.com/blog/?p=2403#comment-179328 Buttermilk is used in many baked products because it has wonderful moisture. Using yogurt is the same concept. If you are like and do not use dairy products, you can add 1tsp-2tsp of lemon juice to your soymilk or water in a recipe and it will do the same thing. Personally I think that we as a society consume to much animal products and we can do with out them in baked products and still get the same results. In gluten free products, using eggs can help the product. I always like to try to use just baking powder and the "soy"-butter milk or preferable just plain water or coconut milk with lemon juice. Add 1tsp of Rumford Baking powder per cup of flour. Energy Foods sells a baking poweder that does not have sodium bicarbonate, and works great in pastries that you want to eat straight from the oven. When using regular baking powder you should not eat the product right away. It will harm the gentle lining in our stomach,and Soda causes inflammation of the stomach and often poisons the entire system. Adding applesauce to the product is also good and adding ground flaxseeds helps with moisture and necessary fiber. The Cranberry muffin recipe above seems wonderful by just reading the ingrediants and how it is made. I plan on using orange juice and water in substitute for the milk and raw Turbinado sugar versus brown sugar. Thanks for the recipe. Buttermilk is used in many baked products because it has wonderful moisture. Using yogurt is the same concept. If you are like and do not use dairy products, you can add 1tsp-2tsp of lemon juice to your soymilk or water in a recipe and it will do the same thing. Personally I think that we as a society consume to much animal products and we can do with out them in baked products and still get the same results. In gluten free products, using eggs can help the product. I always like to try to use just baking powder and the “soy”-butter milk or preferable just plain water or coconut milk with lemon juice. Add 1tsp of Rumford Baking powder per cup of flour. Energy Foods sells a baking poweder that does not have sodium bicarbonate, and works great in pastries that you want to eat straight from the oven. When using regular baking powder you should not eat the product right away. It will harm the gentle lining in our stomach,and Soda causes inflammation of the stomach and often poisons the entire system. Adding applesauce to the product is also good and adding ground flaxseeds helps with moisture and necessary fiber. The Cranberry muffin recipe above seems wonderful by just reading the ingrediants and how it is made. I plan on using orange juice and water in substitute for the milk and raw Turbinado sugar versus brown sugar. Thanks for the recipe.

]]> By: diane giesing http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-44026 diane giesing Tue, 20 Jan 2009 05:28:56 +0000 http://www.bookofyum.com/blog/?p=2403#comment-44026 Thanks so much for all your info. I have joined a health club and they have a very natural cafe there where I could have bought cranberry muffins made with Quinoa and I liked the one I had. It was heavy and moist and the cranberries appeared to be either fresh or possibly hydrated from the bag of cranberries you just eat out of the bag. I found they had regular flour in them, so I did not buy any more. I want to add Quinoa to them because they were extremely moist and I like the tastes. Guess I could add blueberries too. I am knew at this. My new daughter in law has to have gluten free and it seems so do I. I have a problem with Candida. Any flour like rice flour and quinoa would work, wouldnt it? thanks, rosebud12009 p.s. does the pumpkin cakelin, make it taste like pumpkin? Thanks so much for all your info. I have joined a health club and they have a very natural cafe there where I could have bought cranberry muffins made with Quinoa and I liked the one I had. It was heavy and moist and the cranberries appeared to be either fresh or possibly hydrated from the bag of cranberries you just eat out of the bag. I found they had regular flour in them, so I did not buy any more. I want to add Quinoa to them because they were extremely moist and I like the tastes. Guess I could add blueberries too. I am knew at this. My new daughter in law has to have gluten free and it seems so do I. I have a problem with Candida. Any flour like rice flour and quinoa would work, wouldnt it? thanks, rosebud12009 p.s. does the pumpkin cakelin, make it taste like pumpkin?

]]> By: yum http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-43736 yum Sun, 18 Jan 2009 23:40:37 +0000 http://www.bookofyum.com/blog/?p=2403#comment-43736 Sorry, you can bake them at 375F. -Sea Sorry, you can bake them at 375F.
-Sea

]]> By: Barbara http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-43723 Barbara Sun, 18 Jan 2009 22:33:54 +0000 http://www.bookofyum.com/blog/?p=2403#comment-43723 Maybe I missed it -- what temperature do you bake these at? Maybe I missed it — what temperature do you bake these at?

]]> By: cakelin http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-39256 cakelin Wed, 26 Nov 2008 03:30:58 +0000 http://www.bookofyum.com/blog/?p=2403#comment-39256 lara- try plain old canned pumpkin. i use it in all my baked goods that ask for yogurt and sour cream. Rice yogurt might work fine, its just really runny and pumpkin puree gives a thick texture. great recipe, wish i could have sugar :( lara- try plain old canned pumpkin. i use it in all my baked goods that ask for yogurt and sour cream. Rice yogurt might work fine, its just really runny and pumpkin puree gives a thick texture. great recipe, wish i could have sugar :(

]]> By: yum http://www.bookofyum.com/blog/gluten-free-baked-goods-cranberry-muffin-recipe-and-cranberry-pecan-coffee-cake-recipe-2403.html/comment-page-1#comment-39183 yum Mon, 24 Nov 2008 18:28:39 +0000 http://www.bookofyum.com/blog/?p=2403#comment-39183 Hi Lara, Have you seen rice yogurt? http://www.ricerafoods.com/ This is one option. I would probably try using rice yogurt, applesauce, or leave it out and possibly increase the "milk." I like to add yogurt to my baked goods because it makes it more moist- but you can definitely try it without. :) Hope this helps! -Sea Hi Lara,
Have you seen rice yogurt? http://www.ricerafoods.com/ This is one option. I would probably try using rice yogurt, applesauce, or leave it out and possibly increase the “milk.” I like to add yogurt to my baked goods because it makes it more moist- but you can definitely try it without. :)

Hope this helps!
-Sea

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