Snapshots of life and crafts on our little homestead

Posts tagged ‘Guar gum’

Sunday Baking

Today is baking day in my house so I made: carrot cake muffins, granola, English muffins and pound cake for the week. All of the recipes are gluten-free and they will take care of  the household breakfast and snack needs for the week.

The pound cake recipe is listed below and the carrot cake muffin recipe will be posted later today.



  • 1 cup sorghum flour
  • 1/2 cup almond flour
  • 1/4 cup potato starch
  • 2 tsp baking powder
  • 1 tsp guar gum
  • 1 cup butter, room temperature
  • 3/4 cup maple syrup
  • 4 eggs
  • 2 tsp vanilla extract


  1. Beat butter until creamy and smooth.
  2. Add  maple syrup and beat into the butter until light and fluffy.
  3. Add the egg, one at a time, miking well after each one.
  4. Add vanilla and blend until completely incorporated.
  5. In a separate bowl, combine the flours, potato starch, guar gum and baking powder.
  6. Add the dry ingredients to the wet and blend until fully mixed.
  7. Spread into a prepared 9-inch bread pan.
  8. Bake for 6- minutes at 350 degrees.
  9. Cool for about 10 minutes.
  10. Remove form pan and cook completely on a wire rack.
  11. Serve with fresh berries.
  12. Slice and freeze leftovers to maintain freshness.

Gluten-free English Muffins

We try to have a special breakfast every Sunday since it is the only day where we are not running off to work or errands. This Sunday my family gladly accepted a late breakfast because I was making gluten-free English muffins (English muffins had been cut out when we started removing gluten from our diets). The muffins are easy to make, delicious and were a big hit this morning. They were served with a small amount of butter and honey — along with a side of kefir and herbal tea.

english muffin


  • 1 cup sorghum flour
  • 1 cup potato starch
  • 1/2 cup millet flour
  • 2 tsp guar gum
  • 1 tsp sea salt
  • 1 cup warm water (110 to 115 degrees)
  • 1/2 cup room temperature almond milk
  • pinch of raw sugar
  • 2 1/2 tsp active dry yeast
  • 4 tbsp olive oil
  • 2 tbsp honey
  • 2 large eggs


  1. Whisk together the flours, guar gum and sea salt.
  2. Mix the warm water and room temperature almond milk; add the raw sugar and yeast and stir. Set aside until the yeast begins to bloom.
  3. Add the bloomed yeast to the dry ingredients. Add the oil, honey and eggs. Mix thoroughly. It will be more like a thick muffin batter than a bread dough.
    muffin batter
  4. Allow the dough to rest for a few minutes.
  5. Spoon the dough into eight English muffin rings, and smooth out the dough with the back of a wet spoon.
    muffin dough
  6. Place the baking sheet into a warm oven and allow the dough to rise until it is double in height (15 – 20 minutes).
  7. Bake in the center of a 350 degree oven for about 20 -25 minutes, until firm and slightly golden.
  8. Remove and cool on a wire rack.
  9. Fork split in half, and toast.
  10. Wrap leftover muffins in tinfoil and freeze for another meal or two.

Source: Glutenfree Goddess

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