Gluten-Free Whole Grain Strawberry Muffins

Gluten-free Goddess Whole Grain Strawberry Muffins

Whole Grain Wheat-Free Muffins with Love.


I've been thinking about muffins. And not just any ordinary, ho-hum, run-of-the-mill, starchy, gluten-free muffins. Nope. A tender, whole grain, lower sugar, vanilla scented muffin that bursts with fresh strawberry flavor. Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. Sweet- but not too sweet.

I used pure maple syrup for the primary sweetener, and a mere two tablespoons of organic brown sugar. And now for the interesting part. I also experimented with no xanthan gum. This is highly unusual for me. I've usually rely on xanthan gum to give my gluten-free batter and dough the stretchability factor- a trait removed when I booted gluten from my kitchen and wished it vaya con dios. But inspired by Lauren, the Celiac Teen, I decided to try baking without it.

But here's the thing.


A Spring Dinner Menu - Gluten-Free and Fabulous




Spring Menu Inspiration

Daylight is lingering each day a few beats longer. The view outside my window is now laced with green. Santa Fe is distinctly glorious. Ah, but you're here for the food. Forgive me for waxing all warm weather blooming trees poetic on ya.

Here are some lovely Spring-into-Summer recipes for your gluten-free baking/cooking/eating pleasure. A classic or two. Or six. What's on the menu?

A drink made of strawberries. An appetizer of tender-crisp asparagus with maple-tahini dressing. Crispy pan-fried catfish. Cool and snappy peanutty slaw. New potato salad in a vegan dressing. And celebration-worthy Coconut Layer Cake.

Karina's Chocolate Truffle Cake

Chocolate truffle cake by Gluten Free Goddess Karina


A rich and decadent cake that tastes like a candy shoppe truffle.


I say we bake a cake. A flourless cake. A cake so rich it tastes like a truffle. Not the infamous pig snuffled treasure. No, Darling. The chocolate truffle. That heavenly impostor, hiding in the guise of that woodsy French piggery fungi. Spoonfuls of deep, dark ganache rolled in cocoa powder (to look like dirt, of course).

And I didn't want just a chocolate cake topped with ganache, either. I wanted to bake the ganache itself. I wanted the cake to taste like a sweet and satiny truffle- I wanted the cake to live up to its name. Truffle Cake inspires expectations.

So I fiddled around with my Flourless Chocolate Cake recipe and rustled up a divine and creamy chocolate cake so special you'll want to share it with company. It's simply too good to keep to yourself. Try it. It's shockingly easy to make. Just give yourself time to make it ahead. It is at its best chilled overnight.

Silky satin chocolate cake with a dusting of dirt- I mean- organic cacao powder with a secret ingredient. Raw maca powder. Throw in a little superfood magic.

Why not?


Gluten-Free Pasta Frittata Recipe with Goat Cheese

Gluten free brown rice pasta makes this pasta frittata amazingly light


Pasta Frittata Magic.


Have I got a simple and flavorful Mediterranean inspired gluten-free pasta frittata recipe for you. It is perfect for the upcoming weekend. Throw it together for a lazy brunch, or a backyard picnic. But first, a logistical update.

Frosted Carrot Cake Quinoa Bars

Frosted carrot quinoa bars- gluten-free

Gettin' Fancy.


My intrepid husband slash sous chef was craving a carrot cake style quinoa bar for a mid-morning snack. To be exact, he said, Hey. I'm craving a carrot cake style quinoa breakfast bar. You know. For breakfast. To which yours truly replied, Look who wants to get fancy. My chocolate chip quinoa breakfast bars aren't good enough for you? Now you need frosting?

To which said long suffering husband replied, Frosting makes everything better.

Who am I to argue with that?


Best Gluten-Free Banana Muffins

Karina's light and flavorful gluten-free banana muffins. Dairy-free, too.




Classic banana muffins. Worthy of your craving.

With all the focus on pumpkin- and pumpkin spiced everything- this harvesty time of year, sometimes you just crave a well worn classic. A simple, homespun, kind to quirky tummies treat. 

A banana muffin. 


Simplicity. Fresh, home-baked, warm from the oven classic banana muffins. No gluten. No dairy. Just big banana flavor.

From me (said Celiac) to you (beloved Reader).


Quinoa + Roasted Brussels Sprouts, Leeks, Almonds




Gluten free spring side dish of quinoa with Brussels sprouts


It might be love.


If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It's one of our favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once.

In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot.

That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. "Keen-wa" is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.


Irish Soda Bread Buns

Gluten-Free Goddess Irish-Inspired Soda Bread Rolls with Raisins





Irish Soda Bread Inspired Rolls

Spring is poised to sprout. I just know it. Despite the frigid fingers of wind that unwrap your scarf and creep-sneak down your spine. Despite the tawny, snow beaten grass that twists between wind blown twigs and scattered patches of silvered ice to the edge of the winter weary woods. Despite the wild and wooly roar of March's lion--- you can feel it. Right?

Green is coming.

Happy (almost- it's coming- hold on) Spring!

And here is an Irish soda bread inspired bun recipe to celebrate.



Gluten-Free Irish Soda Bread Recipe

Gluten free Irish soda bread with raisins also known as Spotted Dog bread

Irish Soda Bread Love



For bakers using wheat, Irish soda bread is one of the easiest no-fuss breads to throw together. The gluten in the wheat works its magic to bind the quick-rising dough without yeast. But if gluten is no longer in the equation, creating a tender loaf of Irish soda bread is a tad more complicated. Gluten-free quick breads can be crumbly and dry. Especially if you use the old school white rice flour and starch combo.

Lucky for us, we have several newer alternative flours to choose from. Millet, sorghum, buckwheat, coconut, brown rice, and quinoa flours have better taste, more protein, and a superior texture than the old school stand-by rice flour. 

What do I have against white rice flour? It might simply boil down to personal taste. After baking gluten-free for awhile, one develops personal preferences. I don't like the cooked rice taste, or texture, that rice flour imparts. Ditto for bean flour which tastes vaguely metallic. (And I don't care how much protein and how few carbs a raw bean has, okay?)

So I experiment and tweak my recipes. I try a new flour combination and entertain intuition. I start thinking about how a recipe crumbles a bit, so I add some honey because honey is a humectant. And Hello! The bread bakes up tender and moist (agave does the same thing, by the way).

This whole process of gluten-free baking is a process.

And as an artist, I cultivate a deep affection for process. So even though I have a perfectly acceptable gluten-free Irish Soda Bread recipe on the blog, I felt the need to try again this week and experiment with a new formula. And I came up with a slightly sweet and tender loaf that is rice-free and vegan. No eggs. No milk. And guess what? 

It's better than better. It's scrumptious.

My husband declared it his favorite gluten-free bread to date (as he chowed down on a wedge of this soda bread grilled in a dab of olive oil). So why do I tweak recipes? Why do I make it complicated? Why add a touch of honey when I already use sugar? Why do I add millet when I have sorghum?

This is why.

Because there's always room for improvement in gluten-free baking. Recipes aren't precious. They're not written in stone like a commandment. A recipe is more like a poem. Set to music. And the music?

Jazz, baby.


Karina's Irish Beef Stew


Gluten-Free Goddess Irish Beef Stew

Beef Stew. Who knew?


This recipe is a surprise- even to me. You wouldn't expect a life-long Vegetarian Goddess to create and fall in love with an Irish beef stew recipe, but that is precisely what happened this weekend. 

Shocking? 

Tell me about it.

Just when you think you've got your life all figured out, and your tastes and preferences arranged in a tidy packet of self-identification and veggie piety- all Hades breaks loose. Celiac. Food allergies. Broken hip.

Suddenly, your food-world view is quite literally flipped on its leafy little head.

So, after my orthopedic surgeon's instructions to "eat lots of animal protein" to support the healing of my hip fracture, my husband and I decided to try our collective hands at making our very first Irish beef stew together.

The first beef stew of our marriage.

And what did I do as I spooned the first taste into my hesitant, quivering lips? Gentle Reader, I swooned like a virgin in a bodice ripper. I sighed. I grew faint with pleasure. I slurped. Oh my! I murmured through one spoonful after another. Wow, said my partner in crime. This is mighty damn tasty.

You could have knocked us over with a feather.



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