One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for, and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

27 February 2011

Gluten Free Strawberry Heaven

Strawberry Muffins and Strawberry Almond Bread

I just have to say Oh My HEAVENS! WOWWEE! This did not have any taste of gluten free. Not at all. I could not taste anything but GOODNESS!
I was blown away.
I mean really really blown away.
These came from Shauna of Gluten Free girl, well I changed some stuff, but mostly from her muffin recipe!!! THANKS SO MUCH SHAUNA! WOW!!!!!!
 Its just the start of Strawberry season in FL I think. We have been getting some really good strawberrys at the grocery store from FL, super sweet and juicy. So we used those. I know I KNOW, not local. But my daughter wanted strawberry muffins. 
When we get our local strawberries in April we will be making these out the wazoo I am so sure!!!!!!
Doing paleo, I am really staying away from carbs mostly, and really not eating fruit much at all- that darn Fructose, wish I had not learned all I have learned about how detrimental it can be to my body in any more than very small quantities. Anyhoo--- Strawberries are probably my nemesis when we are talking Fructose, I could eat a whole bucket when we go strawberry picking in April and May.
We have great strawberries and peacheshere in SC. Ohh, my mouth waters thinking of them!!!! Fresh from the farm, right down the road-these are worth eating--
but please don't buy them in December-not tasty
But as I am learning, Local is always best, and when things are in season, this is when we should indulge. So in April and May, or whatever your season may be, indulge then ( of course in moderation) in the fruit of THAT season.
If a fruit is not local, and not in season, you should probably just stay away from it. Harder to follow, I know, but for our health, this is a pretty good rule to adhere to.
But as I have kids, and I am still figuring this Paleo thing out, I do give them fruit still, just don't let them eat it to their hearts content as I used to... I do buy apples, and bananas, and berries...
(I try to stick to two servings a day per kid.)
and now strawberries from FL (not exactly local, but not from across the world, or even the country)

Gluten Free Strawberry Muffins
10 tablespoons unsalted, soft butter
1/3 cup honey
2 large eggs
2 teaspoons vanilla
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder 
½ teaspoon baking soda
½ teaspoon salt
1 1/4 cups organic whole milk vanilla  yogurt
1/4 cup sour cream
1 cup diced strawberries
Preheat the oven to 375.
Combine all the dry ingredients together. Set aside.
Cream the butter and honey together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined. Add the eggs, one at a time, mixing after each egg.
Add one half of the dry ingredients, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely. Add in vanilla and as many strawberries as you can. Incorporate Fully.
Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup. Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top if you want too and set them in the oven.
(This recipe will give you enough batter to make two tins of muffins, or close.)
Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm muffins.
Makes 18 muffins. ( or tons of mini muffins- just make sure you watch, as the time will be less, about 1/2)

  • I used some of this same batter to make a mini loaf. I added some sliced almonds mixed in, and a few on top. This took about the whole 35 min to bake. It was wondeful!!!!!
  • I am sure you could do a large loaf just as well.
  •  You could change out the FRUIT in this muffin for any in season fruit, or even just mix in some chopped nuts, or seeds??? very adaptable.
  • you could probably use frozen fruit also here.

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