"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."

Gluten Free High Altitude Baking

It was around 30 years when I was first introduced to Gluten Free Baking! At the time I was a Special Education Teacher and occasionally worked with developmentally disabled children. One day while in their classroom I noticed a DD boy who would get bummed during Snack time, as he didn’t have a snack to enjoy. And as one who has always enjoyed baking I asked his Mom why he never had a snack. She told me that he couldn’t eat this or that and had an allergy to wheat.

Although this child was intelligent his body was severely disabled! So that day after school I stopped by a Health Store and began fondling the diverse grains in their bins.  For some reason or another I decided that the Buckwheat flour felt like wheat flour just a bit heavier and that the Quinoa Flour felt more like Baking Powder so I thought it could lighten up the weight of the Buckwheat flour.

When I got home I baked this favorite recipe below —twice, until I determined the adequate amounts of these flours! And then I baked this special boy a batch of “Black Brownies” (they were very dark in color not texture) with Carob Chips. The next day at Snack time I asked this child if he too wanted a snack and to his delight he had snack for the first time with his classmates. I gave his mom the recipe and yes she has been baking snacks for him ever since.

Yet that was 30 years ago, and today there are many Gluten Free Products and flours available to help those who prefer or need a Gluten Free Diet. Therefore when Gluten Free baking you can use my Gluten Free Substitute which is:

¾ cup plus 2 rounded Tablespoons of Buckwheat flour PLUS 2 rounded Tablespoons of Quinoa Flour Per Cup of flour required OR simply use a Gluten Free Packaged Flour. Always add 1 teaspoon of Xanthan Gum Per Cup of Gluten Free Flour; it helps to bind the ingredients and prevent crumbly products.

Gluten Free High Altitude Blackberry Muffins

Preheat Oven to 350° Fahrenheit

1, 16 oz. bag of frozen blackberries, thawed OR 2 cups blackberries previously frozen to gain the juice. (about ½ cup of juice is adequate, more is too much)

4 eggs or equivalent amount of egg substitute

2 cups sugar or 1½ cup Xylitol or Stevia

1 cup canola safflower or sunflower oil

2½ cups Buckwheat Flour

½ cup Quinoa Flour.

1 teaspoon baking soda (slightly decreased)

1. Mix together the eggs, oil, sugar, vanilla and half of the fruit with the juice. Thoroughly mix these ingredients for 2 minutes.

2. Add the flours and baking soda alternately with the remaining fruit and juice to the oil and egg mixture.

3. Grease 9 large muffin pan sections or about 18 regular size muffin pan sections; or about 36 dozen plus mini muffin pan sections.

4. Fill each section ¾ full with the batter.

5. Bake 20-40 minutes (depending on muffin size) or until firm to touch

(It is recommended to use a butter knife or toothpick inserted into the middle of the product to check for doneness. When crumbs are attached to the utensil the product has not completed baking.)

The Muffin Lady > Gluten Free High Altitude Baking