Every so often my boss likes to get us together for a “check in” like staff meeting. The sort where we share what’s going on on our desks, interesting questions we’ve heard, and to generally catch up. We’re having one today.
She is a very nice boss lady and brings breakfast for us when we have one of these morning meetings. Sometimes I bake something if I have time, sometimes I don’t. We haven’t had a morning one since I gave up gluten so I thought I’d bring a gluten free goodie to share.
I had made this basic bread/muffin recipe gluten free for my work trip with apples, cinnamon and raisins. My work trip roommate thought they were pretty darn tasty and not to toot my own horn, but I did too.
To make the basic bread/muffin recipe gluten free I swapped out the flour for 1 3/4 all purpose gluten free flour mix (Bob’s) and 1/2 + 1/4+ 1/8 tsp xanthan gum. (Technically if you want to think about it this a different way, that’s 7/8 tsp, but I find it easier to just do it my way.)
For my spice I used 1 1/2 tsp ground ginger and for my fruit I used about 2 cups chopped frozen peaches. I also swapped out the oil for apple sauce, added a tablespoon of oil and then added about 1 1/2 tsp vanilla just because I felt like it.
Wild woman that I am. Instead of muffins, I baked them in a mini loaf pan. (Think slightly larger, rectangle cupcakes.)
I’ll let you know what my co-workers think.