I've been trying to find the time to sit down and make some muffins with the gluten free pantry muffin mix but with school and two kids, time is not really on my side. Finally I put my foot down and made them tonight. The recipe came from Beth Hillson's gluten free newsletter and was supposed to be for chocolate cherry muffins but I omitted the cherries b/c I didn't have any on hand. The results were so much better than my last attempt even with all our substitutions so I guess I will need to swear off baking from scratch and stick to prepared mixes for now. I can definitely still taste a difference b/w these and regular muffins but these came out so much more moist and cake like than did the other ones. Bottom line, both me and my husband agreed that these were edible for everyone in our family. See recipe at bottom.
Also the other night, I was surprised to see a recipe on Austin's tortilla chip bag. It called for dipping chicken in crushed chips and seasoning and the best part about it was that you dipped the chicken in water, not eggs or milk, before coating so we tried that. I would have to say it tasted like a faux shake and bake and was not too terrible but in my opinion there are lots of better recipes for GFCF chicken. No picture because I didn't think about it. For kicks the recipes is posted at the bottom. I served it with GFCF mashed potatoes and corn.
As for improvements, the only thing I can say is wow! At first, the husband and I didn't know whether or not we were imagining it but several people including some who did not know about the diet have commented on how well Austin is doing. The two major things that we have noticed is a lot less stimming and way more spontaneous language. This is my little boy who a few weeks ago had lots of words but had to be prompted almost every time to say just one or two of those words. He is now using 2-3 word phrases unprompted most of the time and every now and then we will get a 5-7 word phrase with a little modeling. Some of the things he has said recently are: "bye bye daddy", "Love you daddy", "all done diego bubble bath", and "eat dora(cereal)please mama". There are so many more and there seems to be something new each day so we are thrilled with his progress.
Beth Hillson's Chocolate Cherry Muffins
1 box Gluten Free Pantry Muffin Mix 1/3 cup vegetable oil (I used Canola) 1 1/4 cup buttermilk (I used potato milk with vinegar added) 1 1/2 tsp vanilla 1 egg (I used Ener-G egg replacer) 1/2 cup chocolate chips (enjoy life) 1/2 cup dried tart cherries chopped
Mix oil, buttermilk, vanilla, and egg. Add to muffin mix. Stir until well mixed. Gently fold in chocolate chips and cherries. Scoop into lined muffin pans. Bake at 350 for 20 min. Let cool for 10 min in muffin pan. Makes 16 (or 14 in our case) muffins.
Add crushed chips and seasoning in large ziploc bag. Dip chicken in warm water and then place in bag. Shake to coat until well covered. Bake in lightly greased dish at 375 for 60 minutes or until cooked and tender. Serves 4.