I’m sure I don’t have to tell you that learning how to cook completely gluten free is a huge adjustment. Since we learned that our two year old, Essie, has celiac disease, I decided to make the change to a gluten free diet a household one, and have been reading books, talking to people who know what’s up, and generally trying to make the transition as easy as possible for all of us.
I feel like the more I learn, the more I still don’t know, and I’m hoping that starts to turn in my favor sooner rather than later.
One of the first things I needed to figure out was breakfast….almost every morning, there was some form of gluten on the kids’ plates: toast, waffles, pancakes, burritos in flour tortillas, etc.
- 1 1/4 Cup All-Purpose Gluten Free Baking Mix (I used Pamela’s Ultimate Baking and Pancake Mix)
- 1/4 Cup Water
- 1/3 Cup Honey (or 1/4 Cup Sugar)
- 1 Large Egg
- 1 tsp Vanilla
- 1 Ripe Banana, smushed
- 3/4 Cup GF Chocolate Chips (like Nestle or Hershey’s baking chips)
Preheat oven to 350 degrees. Mix first five ingredients together, then fold in banana and chocolate chips. Spoon onto greased muffin tin, 2/3 full. Bake for 18-20 minutes. Yields 10-12 muffins.