gluten free corn free zucchini muffins

Here's a recipe for gluten free and corn free zucchini muffins. Great for this season as veggies are starting to mature in our gardens. I like to put peanut butter on them. This recipe also works well with grated carrot instead of zucchini.










*2 cups gluten free corn free four mix. ( I used half rice flour and half soy flour)
*2 and 1/2 tsp featherweight baking powder (Featherweight brand does not contain cornstarch)
*1/2 cup sugar
*1/2 tsp salt
*1/2 tsp cinnamon
*1 and 1/2 cup grated zucchini
* 2 eggs
*1/4 cup melted butter or canola oil
*approximately 1 cup milk (depends on the flour)

1. Combine the dry ingredients.
2. Beat eggs and add them. Add the oil or butter.
3. Add enough milk to make a nice pourable batter.
4. Mix well. Combine dry and wet ingredients.
5. Finally, add the grated zucchini and mix gently.
6. Fill muffins 2/3 full.
7. Bake at 400 degrees approximately 20 minutes, until tops are golden brown.

Making Substitutions

It's important for me to enjoy a fairly normal diet. While I have had to give up many of my favorite foods, others were just a matter of substitution. Many times I only had to switch brands. Reading labels is the most important thing that I do. I look for key words. If I see these ingredients I pass it up. See below, "things I avoid". Here are some of the substitutions that I make on a daily basis:

instead of------------------------------------- use this
white vinegar --------------------------------apple cider vinegar
mayonaise------------------------------------ vegenaise
pancake syrup --------------------------------pure maple syrup
Campbell's tomato soup --------------------Amy's tomato soup
pasta------------------------------------------ gluten free rice noodles
regular soda pop ----------------------------Virgil's real cola
soy sauce -------------------------------------Bragg's liquid aminos
baking powder -------------------------------Featherweight baking powder

Please feel free to write comments, questions or suggestions:
Lynne1408@earthlink.net

Berry Cobbler recipe

Here is one of my favorite desserts. It's low in fat and high in fiber. And soooo delicious. The flour for this recipe can vary. I use what's available in the house. This one was made with half soy flour and half rice flour. Chic pea flour, potato flour, and tapioca flours are also good choices.

*1 and 1/4 cup flour (gluten and corn free) (soy, rice, chic pea, fava bean, potato, tapioca, or some combination)
*2 Tbsp sugar
*1/3 cup sugar
*1 and 1/2 tsp baking powder (Featherweight brand does not contain cornstarch)
* 1/4 tsp cinnamon
*One egg (beaten)
*1/4 cup skim milk
*2 Tbsp canola oil
*1/8 tsp salt
* 4 cups frozen berries (unsweetened)(I like a combination of raspberries, blackberries and blueberries)(The sweetened ones can contain corn syrup)

1. In mixing bowl, combine flour, 2 tbsp sugar, baking powder and cinnamon.
2. In separate bowl, combine the egg, milk, and oil. Combine this with the dry ingredients.
3. Grease baking dish. Spread batter evenly on bottom.
4. In another bowl, combine the berries, salt and 1/3 cup sugar. Toss to cover berries.
5. Spread berry mixture over the batter.
6. Bake at 350 degrees for about 40 to 50 minutes, or until batter is thoroughly cooked.

This is a very satisfying dessert especially when you've lost a lot of weight. Though I don't use this recipe it I am flaring, due to the high amount of seeds which can irritate ulcers.

Food diary

One of the best tools that I know of to find food allergies is a food diary. I write down everything that I eat and drink during a day. This has to include such things as vitamins, seasonings and candy or mints too. Anything that goes into your mouth. I also write down the results. Sounds gross, but I track my bathroom results. This is the way that I was able to make a connection between what I ate and how it affected my Crohn's. For me, the results were to avoid wheat, gluten, corn and all their derivatives. You could be different. Food allergies, or intolerances may vary from person to person. I also note in my diary highlights of the day. This way I can see if stress, work or exercise play a role. So far I only see a connection with food. I have had incredibly stressful days that have no effect on my colon. But eat the wrong thing, and boom, there it is. The other advantage of the diary is that I can look back several weeks or months. If I suspect a certain food, I can look back to other days that I ate it and see if I had a similar result. It has literally been years in the making for me. But every time I find a food that agrees or doesn't agree with me, it is a great accomplishment.

My email address: lynne1408@earthlink.net