A few months back we were in Las Vegas for a convention and decided to have dinner at an Italian restaurant. Any of you who have been gluten free very long know that an Italian restaurant is about the worst type to try and find anything gluten free on the menu, but my husband loves Italian, and has had to pass by one too many a restaurant on my behalf. Once again I looked over the menu a little downcast, when my hubby suddenly pointed to the middle of the menu. In quotes it read: "All pasta dishes can be prepared with gluten free noodles." My eyes brightened and I was a much happier wife to have at the dinner table. When my dish arrived, I took a bite. It was so delicious, I did not believe it was gluten free. I asked my husband to try it. He wasn't even sure it was gluten free! The waiter must have overheard my concern because the head chef was at our table in no time. He informed me that they take all food allergies very serious. The table surface and all utensils are cleaned and sanitized before any preparation begins. He told me the type of gluten free pasta noodles used and assured me that indeed my dish was 100% gluten free. I was in gluten free heaven! If you ever visit Las Vegas, stop in at Maggiano's Little Italy for a fabulous gluten free dinner. Check out their website. They have a few other locations around the country.
My first taste of a gluten free blueberry muffin was in the hospital when I gave birth to our youngest son nineteen years ago. I remember how delicious it tasted. This recipe uses both raspberries and blueberries and is quite yummy warmed up in the morning with a dab of butter. Enjoy!
Picking raspberries in my garden
Berry Berry Good Muffins GF
1 cup sorghum flour
3/4 cup white rice flour
1/3 cup tapioca starch
1 tsp xanthan gum
2 tsp. baking powder
2 large eggs
3/4 cup white cane sugar
1 cup Greek vanilla yogurt
1/2 cup milk, almond milk, or soy milk
6 Tbsp. melted butter
1 tsp. vanilla
1 cup fresh blueberries
1 cup fresh raspberries
Preheat oven to 400 degrees.
In a large bowl add first five dry ingredients.
In a medium bowl add sugar, eggs, yogurt, milk, butter & vanilla.
Beat by hand or with a mixer for 3 minutes.
Pour mixture into flour bowl and mix to incorporate.
Batter should appear like heavy cake batter.
Add blueberries & raspberries.
Gently fold in.
Pour into greased muffin tins.
Bake in a 400 degree oven 17-20 minutes.