addendum.

I spent a long time feeling left out of "regular" cooking/baking (that is, recipes for people with normal digestive systems that use flour and the like), and I don't want anyone who can eat regular flour to feel left out either. I don't want to scare away Gluteners.

So if you're feeling intimidated by words like "xanthan", or don't approve of my alternative flour alchemy, let me make things easy for you right now.

Any of my recipes can be simplified by using

• AP flour (if you can eat it)*
• Unblanched almond flour* (NOTE: almond meal and Bob's Red Mill almond flour will not work)
• Coconut flour (which is a bit lighter than almond flour)*
• or any other blend of gluten-free flours/mixes you prefer

instead of my flour suggestions and swapping them with your choice of flour on about a 1:1 basis (some tweaking may be necessary, but some trial-and-error, creativity and experimentation is what makes baking fun!).

So if a recipe calls for 1/2 C cornstarch, 1 C rice flour and 1/2 C potato starch/tapioca flour/whatever, simply substitute 2 C total of whatever flour/flour blend you want to use.

Make sense? From here on out I'll be experimenting with recipes with fewer, simpler ingredients. Ok. There. I'm relieved of the burden of truth.

ALSO:

Go read this book,

Melanie

*you can omit the X-gum if you bake with these! Hooray! That biz is expensive...

the beatles had it wrong.

Happiness is a warm muffin. Specifically this one, made in honor of fall and to heal all my hung over Halloweeners who caroused a bit too hard last night. (I personally blew it and fell asleep at 9 PM.)

Honey Crisp apples are easy to find in any green market around these parts, and add a delightful warm sweet-tart little crunch against the soft, dense pumpkin crumbs.

(Gluten-Free) Pumpkin Honey-Crisp Muffins w/ Maple Butter

1/2 C brown rice flour

1/2 C cornstarch

1 C gluten-free flour mix (like Bob's Red Mill)

1 TBSP baking powder

1 tsp baking powder

1 tsp xanthan gum

2/3 C dark brown sugar

1/4 tsp finely ground sea salt

1/3 C butter, softened OR unsweetened applesauce

1 C canned pumpkin puree--not pumpkin pie mix

2 eggs

1/2 tsp maple extract (optional)

1 Honey Crisp apple, diced

Sift and mix dry ingredients. Chop Honey Crisp into adorable little cubes, place in a bowl and drizzle maple extract over so it soaks in. In a separate bowl mix stir wet ingredients, then add to dry, making sure not to overmix. Work in apple/extract duo and spoon batter into greased or lined muffin tin, filling almost to the brim. Bake for 25 minutes at 350F or until you stab one and your stabbing mechanism comes out clean. Cut 'em open and slather with maple butter immediately after baking for a piping hot pumpkin treat.

Makes 12 muffins.

Maple Butter

1/2 C (1 stick) unsalted butter, softened for maximum mushability

1/4 C maple syrup (I used Grade A Dark Amber because that's what was in my fridge)

Smash butter with a fork until it's soft and really malleable then add maple syrup and beat the hell out of it. I'm like insanely buff (aka too poor to buy any kitchen appliances) but if you're not looking for a workout whip it like crazy with an electric mixer. Spread on EVERYTHING.