I Think I've Finally Found It...

my quick (relatively speaking) and easy go-to tortilla/flatbread/pizza crust/rollup gluten free bread recipe.  I just try making a few, and they were yummy while warm with butter and rolled up.  Kinda like a chewy butter biscuit...well, sorta, kinda :D

http://thesittingtree.blogspot.com/2010/08/gluten-free-tortilla-recipe.html

Gluten Free ~ Full Moon Flat Bread Recipe::

3c. gluten free flour mix

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1c. warm water

Mix all of the dry ingredients together.  Add water and mix until smooth.  Divide dough into 8 balls and on a floured surface, roll dough thin like a pie crust.  Heat a small amount of oil in a griddle and cook until golden brown on both sides.  Cool and serve.  We love it with tacos, cream cheese and veggies, pb&j, and honey!
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Chunky Apple Muffins (Gluten Free)

This is what the sky looked like 3 years ago today :)

 

These are muffins are amaaaazingly good :D

Chunky Apple Muffins

 

Prep time: 10 minutes       Cook time: 20 minutes       Yield: 15 muffins

 

Ingredients

 

1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup (100 g) sugar, plus 2 tablespoons more
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (240 g) plain Greek yogurt or sour cream (not fat free)
1 extra-large egg at room temperature, beaten
1 teaspoon pure vanilla extract
1 1/2 cups (200 g) peeled, cored and diced firm apples (I used Gala, but Granny Smith would be even better) – about 2 medium-sized apples
2 teaspoons cornstarch

Directions

• Preheat your oven to 350°F. Line a standard 12-cup muffin tin with greaseproof liners and set it aside (or set up 14 to 15 nut cups, if using those instead).
  
• In a large bowl, place the flour, xanthan gum, baking powder, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 cup sugar, and whisk to combine well. Add the butter, Greek yogurt (or sour cream), egg and vanilla, one at a time, mixing to combine after each addition. Set the bowl aside.
  
• In a separate medium-sized bowl, place the diced apples, and add the remaining 1/2 teaspoon ground cinnamon, remaining 2 tablespoons sugar and the cornstarch, and mix gently to combine. Place 2/3 of the diced apples (about 1 cup apples with cinnamon, sugar and cornstarch) in the batter, and mix until evenly distributed throughout the batter. Fill the prepared muffin cups about 3/4 of the way full with batter and smooth the tops with wet fingers. Place 3 to 4 of the remaining diced apples on top of the batter in the cups, and press in gently to secure them.
  
• If using the nut cups, place them about 1 inch apart on rimmed baking sheets. Place the muffin tin or baking sheets with muffin cups in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out mostly clean (19 to 21 minutes).
  
• Remove from the oven and allow to cool completely in the cups (or muffin tin) before serving.
  

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
http://glutenfreeonashoestring.com/chunky-apple-muffins/

© 2013 Gluten Free on a Shoestring, All Rights Reserved.

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Happy First Day of Fall

I borrowed this photo from online just to wish every one a Happy First Day of Fall

Attitude Adjustment

Full Harvest Moon Tonight

I am so saddened and appalled at the shooting at the Naval Yard in D.C. 

We Will Never Forget

Ready to Embrace September

Happy Labor Day weekend---happy September.  I am ready for the seasons to change; I'm a seasonal kind of person.  Don't think I could live very happily where there is only one Season.  For the most part, this Summer has been so much nicer than last year when we went from Winter straight into sweltering Summer.  I have had a love affair with my zinnias this Summer.  I want lots and lots of zinnias.  I am flinging my intentions out into the Universe that next Spring I'm planting lots and lots and then some more Zinnias. They are such happy flowers, and bring a smile to my face every time I glance out the window.

I've been learning to bake and eat gluten-free.  These banana muffins were absolutely scrumptious.  We had company, and they didn't even know they were gluten-free.  Oh so good.

I am missing being with my sister (and all of the others in our family) this Labor Day Weekend.  My mind and heart are spending the weekend in Hillsville, VA, with family and friends.

Had a lovely long chat with my dear niece, Glorie, mostly about quilting, etc., and now that I have finally cleaned up the kitchen (once again), I'm going into the Black Hole of Fabric and cut some 4" squares.  I ALWAYS am inspired to play in fabric when I talk with Glorie.  :)