Raspberry Streusel Muffins – Gluten Free

Gluten Free Raspberry Streusel Muffins at The Happy HousewifeBy contributing writer Tessa

A perfect muffin to greet mom with on Mother’s Day morning, these Gluten-Free Raspberry Streusel Muffins were an instant hit with my kiddos.  They ate up the whole batch before I was able to snap a picture!

While I chose raspberries, any berry will work well in this muffin. Choose Mom’s favorite.

Gluten Free Raspberry Streusel Muffins at The Happy Housewife

Raspberry Streusel Muffins - Gluten Free
Serves: 12
 
Ingredients
Wet Ingredients
  • ½ cup plain yogurt (I used coconut milk yogurt) or sour cream
  • ½ cup light olive oil, avocado oil, etc.
  • 1 cup organic cane sugar (I used part stevia)
  • 2 eggs (an egg replacer should work well too)
  • 1 tablespoon vanilla extract
Dry Ingredients
  • ⅔ cup brown rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon guar or xanthum gum OR 2 teaspoons gelatin
Add In
  • 1½ cups fresh raspberries (or other berry, chopped if large)
Streusel Topping (optional)
  • ¼ cup brown sugar
  • 2 tablespoons brown rice or sorghum flour
  • 1 tablespoon solid fat (butter, coconut oil, palm shortening)
Instructions
  1. Preheat oven to 350 degrees F. Grease a 12 cup muffin pan.
  2. In the bowl of a mixer, beat the wet ingredients.
  3. With the mixer on low, sprinkle in the baking soda, baking powder, and salt. Then continue with the flours.
  4. Gently fold in the raspberries.
  5. Distribute batter evenly in the greased muffin tin.
  6. In a small bowl, place all the streusel ingredients.
  7. Using a pastry cutter, fork, or table knives, cut the fat into the mixture until it resembles coarse crumbs. Sprinkle over the muffins.
  8. Place in a preheated oven and bake for about 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Notes
If you use frozen fruit, you will need to bake the muffins longer.

Not gluten free? You can substitute 1½ cups regular flour for the gluten-free flours and gum.

Gluten Free Raspberry Streusel Muffins at The Happy Housewife

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Homemade Tortillas

homemade tortillas

With Cinco de Mayo almost a week away, it’s not too late to brush up on your tortilla making skills. If you don’t have any tortilla making skills, well you have come to the right place! Below you will find a tortilla tutorial. Say that one five times fast. Homemade tortillas are easy, and less expensive than the prepackaged. They taste amazing too!

You can even make these for dessert. Just follow the recipe and when the tortillas are right off the griddle, butter them and sprinkle with cinnamon and sugar. Delish!

Homemade Tortillas
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons of butter (softened)
  • ½ cup of warm water
Instructions
  1. Combine flour, baking powder, salt and butter in a medium bowl.
  2. Gradually add water and mix until a smooth dough is formed. If the dough is too sticky, add a little more flour.
  3. Roll dough into one and one-half inch balls.
  4. Set on a plate or baking sheet and cover.
  5. Let rest for ten minutes.
  6. Flatten one ball at a time between two small plates and then roll into a six inch circle.
  7. The flatter you roll the dough the more it will resemble soft tacos, thicker dough is more like a gordita.
  8. Place the tortillas on a griddle and cook over a medium heat until the tortillas turn white, then flip and repeat.
  9. Ready to eat.

Homemade Tortillas at The Happy Housewife

More Homemade Bread Recipes to Try:

See all of The Happy Housewife recipes here.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Homemade Bagels

homemade bagels

Homemade bagels are easy to make and delicious. I put off making them for 3 years and when I finally started making them, I couldn’t believe how much better they tasted!

We love bagels at our house, my kids would eat them all day if they could. When I realized how easy, healthy and inexpensive making homemade bagels was, I was sold!

When I shared that I was making bagels every week I received many questions on how to make bagels. Hopefully, this post will answer those questions.

The cost of making homemade bagels is under $2 for 13 large bagels. Compare that with the supermarket prices or Panera, and you can see that making your own is a great deal.

This is a modified version of the recipe from the Bread Becker’s Recipe Collection.

Homemade Bagels
 
Ingredients
  • 2¼ cup warm water
  • 2 tablespoon honey
  • 2¼ teaspoon salt
  • 5 cups flour (you can use all white, half white/half wheat, or all whole wheat)
  • 1 tablespoon gluten
  • 2 teaspoon instant yeast
Instructions
  1. Combine water, honey, and salt.
  2. Add part of the flour, yeast and gluten, mix well.
  3. Continue to add flour until you have a slightly sticky dough, kneed for about 10 minutes.
  4. Let dough rise until it has doubled.

  5. This is the time to add any extras if you so desire. You can mix in onions (for onion bagels), assorted seeds or nuts, cinnamon and sugar, it is up to you. I kept these bagels plain for the pictures.
  6. After the dough has risen (and you've added your extras if you want), divide into 11-13 balls. I can usually get 13 bagels out of this recipe, but today I only got 12.
  7. After you have divided your dough, take the balls and put your thumbs through the middle of the ball. You will make the bagel shape by doing this. You need to work the hole to a pretty large diameter (almost 2 inches) because the hole will shrink when they rise.
  8. Allow the bagels to rest (covered) for 20 minutes. It is best if you watch the time on this. You won’t ruin your bagels if they rest for 25 or 30 minutes, but 20 minutes is ideal.
  9. While the bagels are resting, start boiling a pot of water on the stove.
  10. Add honey or sugar (about ⅓ cup) to the water (I have no idea why you do this but every recipe I have tried recommends this step).
  11. After the bagels have rested and your water is boiling drop the bagels (one or two at a time depending on how big your pot is) into the boiling water.
  12. Boil for one minute. Let me repeat this, boil for one minute. Do not over boil. Your bagels will fall apart. You can under boil them, but do not over boil.
  13. After a minute remove from the water with a slotted spoon and place on greased cookie sheet.
  14. After the bagels are boiled you can brush them with an egg wash (one egg white and about 3 Tbs of water) but it isn’t required. The egg wash gives the bagels that shiny look. These bagels were not brushed with egg.
  15. Bake in a 350 degree oven for about 20 to 30 minutes. You can flip them if you think they are getting too brown on the bottom, but they won’t be as pretty.

Homemade Bagels at The Happy Housewife

More Homemade Bread Recipes to Try:

See all of The Happy Housewife recipes here.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Rosemary Pull-Apart Bread

Rosemary Pull-Apart Bread at The Happy HousewifeBy contributing writer Beth

We have a rosemary bush in our front yard, and I just love to brush past it. It always smells like “yum” to me. As a result, I enjoy finding easy and delicious ways to cook with rosemary.

This rosemary pull-apart bread is great for serving because you don’t have to slice perfectly. This is great since I’m pretty much terrible at making clean, even bread slices. I think it’s because I just can’t wait long enough to let it cool off. Well with this pull-apart bread, you only have a to wait long enough to place the free form loaf on the table before you tear in.

Notes: You could probably leave out the thyme and basil, but I wouldn’t. They offer a very light reminder of their presence that never competes with the rosemary and only brings out the fullest flavor of the yeasty bread.

Rosemary Pull-Apart Bread at The Happy Housewife

Rosemary Pull-Apart Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
For the Dough
  • 3 teaspoons olive oil
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon dried rosemary
  • pinch of dried basil
  • pinch of dried thyme
  • ½ teaspoon onion powder
  • 2 ½ cups bread flour
  • 1 ½ teaspoons yeast
For the Topping
  • ½ cup butter
  • ½ cup Parmesan, grated
  • ½ teaspoon dried rosemary
Instructions
  1. Warm the olive oil and milk in a saucepan over very low heat until the liquid reaches 100 degrees. Remove from heat and place in mixer bowl.
  2. Add salt, sugar, rosemary, basil, thyme, onion powder, and yeast. Blend well.
  3. Add flour ½ cup at a time and mix until soft dough starts to form. Remove dough from bowl and turn onto floured surface.
  4. Knead in remaining flour ¼ cup at a time until dough is smooth and no longer sticky.
  5. Place dough in a well-oiled bowl. Cover and let rise in warm spot on counter for 1 hour or until doubled in volume.
  6. Just before dough is completely risen, oil a 9 inch springform pan.
  7. To prepare the topping, melt the butter. In a large bowl, combine the butter, Parmesan, and rosemary. Set aside.
  8. Remove dough from bowl and stretch or roll out to knead out all air bubbles.
  9. Cut dough into 4 equal chunks, then cut each of those chunks into 8 small cubes. Place these cubes in the butter mixture.
  10. Toss the dough cubes around in the butter until all are coated. Place cubes in pan.
  11. Cover again and let rise for 50 minutes.
  12. Heat oven to 375 degrees. Remove cover and bake bread for 25 minutes or until light golden brown.
  13. Remove from pan onto a serving plate and enjoy!

Rosemary Pull-Apart Bread at The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.