Monthly Archives: January 2013

GF Muffins That’ll Fool You!

…as in, they don’t taste gluten free. This is important for the Debater, who won’t eat anything that doesn’t taste real. As in, how things used to taste before she went GF.

Anyhow, it’s been something of a challenge to come up with food that she’ll eat, but through research, trial and error, and a process of refining, we’re getting there.

One of the things that works for us is this muffin recipe from I like it because it’s quick and easy, lends itself to making up ahead of time as a muffin mix, and is almost endlessly adaptable.

Here is one of our adaptations, which has become a family favorite:

Gluten-Free Lemon Blueberry Muffins

1-1/2 cups gluten free flour mix (I make my own; see below)
¼ cup flax seed meal (I grind my own in the Blendtec from seeds, but you can also buy it)
2/3 cup sugar
2 teaspoons baking powder (I use an aluminum-free brand)
1 teaspoon baking soda
1 teaspoon xanthan or guar gum
¼ teaspoon salt
1/3 cup coconut oil

Mix dry ingredients together. Cut in coconut oil until it resembles coarse meal. I do this in a Kitchenaid mixer with the whisk attachment. Sometimes if I’m feeling efficient, I’ll make up several batches one at a time (I don’t feel confident enough in my GF baking to double/triple/quadruple/multiply the recipe), putting each one in a zip-top plastic bag, which I then label and put in the freezer. The last batch, I go ahead and make into muffins.

Add 1 cup lemon juice (fresh-squeezed is best) and 2 eggs. Stir until mixed and then beat on medium speed for 3 minutes. Toss 1 cup blueberries with a little flour, and stir in by hand. Spoon into prepared muffin cups. (I use silicone muffin cups, so I don’t have to do anything to prepare them. I suppose you can generously grease a muffin tin, or use paper liners, something I haven’t done in two years, since I bought the reusable silicone liners.) This recipe makes about 12 large muffins.

The girls like it if I sprinkle the tops of the muffins with raw sugar crystals before baking.

Bake at 350 for about 25 minutes, or until a toothpick comes out clean. If your oven is anything like mine, that means you’ll end up baking the muffins for 35 to 40 minutes before they’re done.

Gluten Free Flour Mix

Currently, my homemade gluten free flour mix consists of:
1 part brown rice flour
1 part white rice flour
1 part starch (usually two starches combined, like 1/2 tapioca and 1/2 arrowroot or cornstarch)

What’s your favorite muffin flavor?


Timelines! (newest post in a series)

Just wanted to let you know that the latest in my series on using timelines is up at the Homeschool Mosaics website. Want to know how other home educators put up their timelines? Check it out!

Update: All-of-a-Kind Family resource

Awhile back, I published a link to a resource that you could use while reading books from the All-of-a-Kind Family series. This book series is set in New York city in the early 1900s, and paints a picture of Jewish family life and customs at the turn of the century, through the end of World War I.

From the resource website:

This readers guide to Sydney Taylor’s All-of-a-Kind Family series was created in celebration of the author’s 100th birthday in 2004. It includes historical context, background information about the author and the people upon whom the characters are based, extension activities, and read-alike suggestions.

Here is the updated link to the All-of-a-Kind Family Companion.

Very glad it’s Friday

Still fighting whatever bug is trying to get hold of me. This morning I doused my oatmeal with a dollop of honey and fair amount of cinnamon. I read somewhere on Facebook that cinnamon/honey in a 1-to-4 ratio is a great remedy to knock out a cold.

Eldest is giving me vitamin C every hour, and I’ve also had kefir and kombucha (not together) already this morning. If remedies can do the trick, I’m pretty remedied-up. (Except for elderberry. I need to remember the elderberry syrup that’s in the fridge.)

What’s your favorite way to avoid the bugs?

Day something-or-other of the plague

The Computer Guy mentioned something this morning about it being Day Four of the Plague, which got me thinking. Let’s see, the Debater fell ill Sunday (Saturday night, rather, at the ballot party following the speech and debate tournament awards ceremony — instead of being the life of the party and wanting to stay until closing time, she and her sister both wilted and asked to leave an hour before the party was planned to end). Technically, it is Day Four for her. She started to perk up a bit last night. There’s hope.

The Chef was a little off from Saturday night onward, grumpier than usual, until being laid low yesterday. Her symptoms are a little different. Same miserable fever as her older sister; but rather than a sore, swollen throat, she has a rebellious stomach. At her request, homemade chicken soup is now simmering on the stove, and glad I am to oblige, after the struggle yesterday to get anything at all down. For her, this works out to Day Two (if you don’t count the “off” days when she was evidently fighting the bug).

The Computer Guy has actually been sick for more than a week. I think this might be Day Ten for him.

As for Eldest and myself, we are fighting it. Every once in awhile I get really tired, or feel a lump in my throat as if a sore throat is trying to take hold, and I down another dose of vitamin C or elderberry. The elderberry syrup is getting low in the jar; it’s almost time to brew another batch. Eldest and I are also drinking fair amounts of homemade kombucha (got the continuous brew system set up and it’s working well) and kefir in hopes that the probiotics will help. Something’s working. I start feeling under the weather, sit down for a bit and take my C (usually crystal form, dissolved in kefir; seems to work faster that way — the C in pill form seems to take a day or more to kick in), and without noticing a change, somehow I’m feeling better a little while later. I do hope my body will kick this thing completely, whether it’s the dreaded flu, or some anonymous virus. I can’t afford to be sick.

Who can?

New Review Team!

 You may have seen other people announcing the new review team being launched by the people behind the Homeschool Mosaics website. On the other hand, this may be the first you’ve heard of it.

 In any event, I wanted to let you know that I’ve joined the Mosaics review team. There are more than 100 of us who will be receiving products and posting reviews of how they work for us and our families. These won’t be just homeschool curriculum, but household and personal products as well!


Here’s a link to the Mosaic Reviews website. If you’re interested in joining the team, click here for more information!

Easy stovetop vanilla pudding (GF!)

The Debater is sick on the couch with a swollen, sore throat and fever. This is the kid who has trouble keeping weight on, much less gaining it. One thing I can usually get her to eat, when sick, is custard, but the custard that I baked yesterday just didn’t come out smooth — you know that skin that can form on baked custard? Seemed a little rough for a tender throat.

I went looking for stirred custard recipes online this morning, and came up with this one:

The commenters seemed to agree that this was easy and delicious, and I liked the fact that it didn’t require a double boiler, and the recipe author’s tip that if you add the sugar after you take the pudding off the heat, it won’t stick to the pan.

So here’s my adaptation:

Gluten Free Stovetop Pudding

4 eggs*
3 cups milk**
3 TBS cornstarch***
3 TBS sugar
1 tsp vanilla

Whisk together eggs, milk, and cornstarch in a heavy-bottomed saucepan. Continue whisking over medium-low heat until it thickens. Remove from heat, stir in sugar and vanilla.

The texture is thin, at first, rather like custard sauce (brings up memories of Anne of Green Gables and the poor mouse that died a romantic death), but thickens on standing. Very smooth and creamy, easy on a sore throat. I believe this might be similar to the “blancmange” that Jo brought to a sick Laurie in Little Women.

You could whisk in cocoa powder or melted chocolate, to make chocolate pudding, I suppose, but I thought vanilla might be a little easier for an invalid.

* I doubled the eggs to add more protein. The original recipe called for 2 eggs.

** I used a can of Trader Joe’s Coconut Cream, plus about a cup of water, to make up three cups. The kid needs calories. If she weren’t for the most part dairy free, I might have used heavy cream instead of coconut cream.

*** I used cornstarch, as it’s not something that we have trouble with. I assume you could substitute arrowroot or tapioca starch