Gluten Free baking can be intimidating but it doesn’t have to be. When I decide to make muffins/bread/cupcakes/etc I no longer use measuring cups or have to think about what I’m adding, as GF baking has become as intuitive as traditional baking. It can be this way for you too. No need to buy expensive baked goods at the store- even the most novice of bakers can master gluten free baking. If you are embarking on a new diet free of grains or gluten either for health reasons or simply because you want to give it a try, call or email me to set up a baking lesson.
I try to keep baked goods in my kitchen at all times, but they aren’t your average muffin or banana bread. All of my recipes are low in carbs, contain no refined carbs or sugars, they are high in fiber, protein and fantastic fats and the only dairy comes from grass fed cows. I make nut flours from pecans, cashews, almonds, walnuts, etc to add to the recipes to increase their nutritional value and what results is a quick on the go snack or breakfast that will keep you full until your next meal. They also won’t spike your blood sugar which is very important- diabetic or not. Using only raw honey in my baking allows me to use a sweetener that not only is truly natural, but comes in a liquid state which helps keep moisture in. The muffin above is an almond flour/coconut flour based muffin with organic berries, unsweetened coconut, chia seeds and pecans. The banana bread contains 5 types of nut flours, buckwheat, organic bananas and a little raw honey. To purchase local raw organic honey click here.
If you want to learn how to be a freestyle baker in your kitchen and no longer pull up recipes every time you want to bake- let me know and we’ll set up a lesson just for you, a family lesson or a cooking party for you and your friends! (319) 325-3464