I’m allergic to wheat and milk, which can make life pretty boring in the food department. I have to admit that I don’t always stick to my wheat and dairy-free diet like I should, but I have a cookbook that helps me to add variety to my meals planning. It’s called The Gluten, Wheat, & Dairy Free Cookbook: Simple and Delicious Recipes For a Healthy Life by Nicola Graimes.
My go-to recipe from the book is for Banana Muffins With Cinnamon Frosting. My kids and I love anyting banana, and with my diet restrictions, I rarely get to have anything as decadent as a muffin. These muffins are delicious and contain no wheat or milk ingredients.
- Generous 1 cup gluten-free all-purpose flour
- 1 tsp gluten-free baking powder
- Pinch of salt
- Generous 3/4 cup superfine sugar
- 6 tbsp dairy-free milk
- 2 eggs, lightly beaten
- 51/2 oz dairy-free margarine, melted
- 2 small banans, mashed
For the Frosting
- Scant 1/4 cup vegan cream cheese
- 2tbsp dairy-free margarine
- 1/4 tsp ground cinnamon
- Scant 1 cup confectioners’ sugar
- Preheat oven to 400F. Place 12 large paper cases in a deep muffin pan. Sift the flour, baking powder, and salt together into a mixing bowl. Stir in the sugar.
- Whisk the milk, eggs, and margarine together in a separate bowl until combined. Slowly stir into the flour mixture without beating. Fold in the mashed bananas.
- Spoon the misture into the paper cases and bake in the preheated oven for 20 minutes until risen and golden. Turn out onto a wire rack and let cool.
- To make the frosting, beat the cream cheese and margarine together in a bowl, then beat in the cinnamon and confectioners’ sugar until smooth and creamy. Chill the frosting in the refrigerator for about 15 minutes to firm up, then top each muffin with a spoonful.
You can use this mix as a replacement for the gluten-free flour. The other gluten and dairy-free ingredients can be found at health food stores and some larger grocery stores.
- 6 cups white rice flour
- 2 cups potato starch flour
- 1 cup tapioca flour
I use this mix for everything. I use it instead of Bisquick. I substitute it for flour when I fry chicken, and the kids just love it. It’s a great substitute to have on-hand if you need to eliminate wheat from your diet.
I hope you enjoy these muffins as much as our family does. Offer one to a friend, and I’ll be they’ll never know it’s wheat and dairy-free!