2 of my favorite gluten-free recipes

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Gluten-Free Diet: GF Recipes: Zucchini Muffins

Ingredients

1-1/2 lbs zucchini squash

1 medium-sized onion, grated

4 eggs, separated

1 c potato starch

salt and white pepper to taste

Directions

Peel zucchini, then grate on the course side of a grater. Beat the

egg yolks. Add the beaten egg yolks and onion. Season to taste with

salt and pepper. Mix to blend.

In a mixing bowl, beat the egg whites until stiff. Gently fold the

stiffly beaten egg whites and potato starch into the yolk mixture.

Spoon batter into greased muffin cups. Preheat oven to 350 degrees

and bake for 50 minutes. Yields 18.

Gluten-Free Diet: GF Recipes: Blueberry Muffins

Ingredients

1/4 c butter or margarine (melted)

2 t GF baking powder

1/2 c white sugar

1 1/4 c rice baking mix

2 eggs

1 c plus 2 T buttermilk

1/2 t salt

3/4 c blueberries

Directions

Mix the blueberries with a little of the sugar and rice baking mix.

Mix together the melted butter and sugar until fluffy. Mix in eggs,

one at a time combine the baking powder and rice baking mix; add to

the egg mixture. Stir in buttermilk. Gently mix in the blueberries.

Spoon batter into greased muffin tins (or use cupcake papers). Bake

at 450 degrees for about 15 minutes or until done.