I’m having a craving for muffins, and was just wondering if you had a recommended substitute for whole wheat flour that is gluten-free (so I can make the breakfast muffin recipe on here). – Penelope, London

Dear Penelope,

Breakfast cravings

Sorghum is what would most commonly be used, but you might want to mix it 3:1 with Bob’s Red Mill gluten-free all-purpose mix for texture and fiber. As you may already know, if you want the benefits of a gluten-free diet, you can’t do it casually. It is an all or nothing prospect, and that is especially hard to maneuver over the holidays. So, I have a treat for you! Some of you may remember a fabulous guest post that naturopath physician, Dr. Samantha Brody, wrote for Jewels from The Roving Stove called Eat Your Way to Health?

We asked you all on the Facebook page to send in your questions about how to eat for various health conditions. Many of you said you were considering a gluten-free diet, or had just started one, and needed help and advice to guide you. I’d like to introduce you all to Kelly at Celiac Chicks. She has a whole website devoted to navigating your way through the gluten-free maze. Kelly will be hosting a virtual happy hour with Dr. Samantha this coming Tuesday, December 18th at 8:00PM EST to answer all your questions, and help you navigate the holiday party celebrations gluten-free.

Jewels whipping up muffins

To join Kelly and Dr. Samantha click here , fill out the newsletter form, and you will receive an email with directions on how to join the call. Don’t worry if you’re unavailable on Tuesday – you will still get the 411, since they’ll be sending out a recording of the call too.

But, that’s not all – Dr. Samantha has very kindly offered to take time out from her busy practice  at the Evergreen Natural Health Center (she is already booked two months on advance, so if your considering one on one help, I recommend booking now) to do another guest post for Jewels from The Roving Stove! What do you need to know about eating your way back to health in the New Year? Please leave us your health and diet related questions for Dr. Samantha in the comment section below.

BRIGHT EYE MUFFINS


There’s nothing like warm, freshly baked whole wheat muffins with the scent of cinnamon and banana wafting through the house to start your day – bright eyed and bushy tailed. Your family will not even notice all the extra nutrients packed in there with carrots, parsnips, dried apricots, sunflower seeds, and just enough mini chocolate chips to add a huge smile to those bright eyes, and breakfast on the go. For a gluten-free version, just substitute the 2 cups of whole wheat flour with 1 1/3 cups sorghum, and 2/3 cup Bob’s Red Mill gluten-free all-purpose mix.

Servings: 12
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Bright Eye Muffins

  • 2 cups whole wheat flour
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 2 small bananas mashed (make sure they are ripe)
  • 1 cup carrots grated
  • 1 cup parsnips grated
  • 1/3 cup dried apricots chopped
  • 1/3 cup sunflower seeds
  • 1/3 cup chocolate chips
  • 3 large eggs
  • 1 cup canola oil
  • 2 teaspoons vanilla extract

Directions

Bright Eye Muffins

  1. Line muffin with cupcake wrappers. Preheat oven to 375° F.
  2. In a large bowl, mix flour, sugar, cinnamon, and baking soda. Stir in bananas, carrots, apricots, sunflower seeds, and mini chocolate chips.
  3. In a separate medium sized bowl, beat eggs. Mix in oil and vanilla extract. Add egg mixture to dry ingredients and stir until just combined. Using an ice cream scoop, scoop spoonfuls of batter into lined muffin tins. Bake in the preheated oven for 15-20 minutes, or until a toothpick comes out clean when tested.

Serving Suggestions

Great on their own, accompanying fresh fruit and yogurt, or with scrambled eggs for breakfast. Nice afternoon/tea time snack as well.

Notes

Make double batches of these, and freeze individually wrapped muffins to pull out whenever you need them (without the mess). They defrost quite quickly, or you can zap them in the microwave quickly.

 IS OUR VERSION OF THE SYNDICATED COLUMN “DEAR ABBEY,” ONLY ON KITCHEN WOES RATHER THAN THOSE OF THE HEART. SEND US YOUR COOKING DESIRES, QUERIES, AND CATASTROPHES TO DEARJEWELS (AT) JULIEANNERHODES (DOT) COM.

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  • December 7, 2012
    1:26 pm

    Thank you for posting your reply to my sisters inquiry. I too have suffered from Celiac for about five years now. I am always up for great holiday gluten free recipes. I have always felt left out when passing by holiday cookies. BTW how can i make my favorite fortune/vanilla wafer cookies they ARE so yummy. Would they taste the same with another type of grain?

    Reply
    • December 7, 2012
      1:30 pm

      Hi Tamaran – Since I do not follow a gluten-free diet myself, I do not experiment with altering recipes this way very often. You should sign-up for the event I mention in the blog – they are much better equipped to answer your gluten-free questions.

      Reply
  • December 7, 2012
    4:15 pm

    So appreciate the shout! We’re taking questions on the call and I’ll be choosing a few from here for my next guest post for Jewels from The Roving Stove, hopefully sometime toward the end of the month. Thanks again for the opportunity.
    -Dr Samantha

    Reply
  • December 12, 2012
    9:32 am

    Hi! I haev hypothyroidism and was wondering if there are any dietary considerations I should be making that would either help with my medication (synthroid) or eventually help me lessen my doses?

    Thanks so much!

    Reply
  • December 12, 2012
    9:43 am

    I have an eight year daughter with psoriasis and eczema. She also frequently complains of stomach pain and headaches. She’s on 3 different coricosteriods to keep her skin under control, they do work, but they are very expensive. We’ve also been doctoring with the stomach pains which I felt may be diet related, but instead we were told that it is chronic constipation and recommend that she takes Miralax daily. They downplayed any sort of diet connection by saying that it was really hard to figure out.

    Are there any common diet triggers to avoid for skin flare ups? How do you start an elimination diet? Could the two issues be related? She has been complaining about her stomach and she is really flared up with her psoriasis right now as well.

    Thanks

    Reply
  • December 13, 2012
    7:18 am

    Hi! I have severe degenerative osteo arthritis that causes me mobility problems. I use a walker to move around my flat and a scooter for trips out into the community. Over the past year, I have been fighting one cold after another and pink eye for the past 6 months. My immune system appears to need a reboot and I firmly believe that doing this by following good nutrition guidelines is the best way. I have problems with lactose (can’t drink milk, but can eat yogurt)and am for the most part vegetarian although I do eat some poultry and fish. Just so you know, I am a middle aged woman who just won’t give up on living life as fully as possible. Any suggestions you could make would be welcome!

    Reply
  • December 13, 2012
    7:54 am

    After an entire season of eating (A cruise in early November, Thanksgiving, Christmas. . . ), can you recommend a way to start the new year fresh? A reboot of the system of sorts? I’ve been toying with the idea of a cleanse, but I have no idea whether that is good for your body. Any recommendations?

    Reply
  • April 4, 2013
    11:32 am

    I made these today minus a few ingredients (no sunflower seeds, choc chips or apricots, was just wanting something plain banana) and used the Bob’s redmill gluten free flour with a touch of almond flour…in the oven now…I will post the taste result!

    Reply

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