Gluten Free Blueberry Pudding Food

GLUTEN-FREE BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in a medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
• Toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, stir together remaining flour and margarine.
• Mix in remaining 1/2 cup of brown sugar.
• Add soy milk, egg, vanilla, and lemon peel; blend well.
• Pour batter over blueberry mixture.
• Bake until firm, and juices are bubbling well. About 55 minutes.
• Cool ten minutes.
• Top with whipping cream or ice cream just before serving.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
• Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
• Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

GLUTEN FREE BURSTING BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 200c and put 12 paper cases into a muffin tin.
• Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
• In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
• Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
• Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
• Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!

GLUTEN-FREE BLUEBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
• Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
• Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
• Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
• Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
• Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.