Exploring Gluten-Free Baking…

On my last visit to my naturopathic doctor, as we continued to discuss and explore a variety of ways for me to maintain my healthy eating, she kindly shared with me her Berry Almond Flour Muffins recipe.  At her recommendation, I am on my way in cutting out gluten in my daily diet, since we discovered gluten was another reason I often felt bloated.  I used to have toast with milk (I’ve also decreased my dairy intake now) almost every morning for my breakfast, but now I am learning to find appetizing substitutes for my first meal in the morning.  Of course, balance is the key in life, as well as in eating, so I admit that on special occasions such as at my friend’s wedding a few weeks ago, I had some gluten and dairy food.  I figure that eating gluten once in a while is ok, at least for me. 🙂

I am now experimenting with gluten-free alternatives in my baking and eating.  It’s an area that I’m unfamiliar with, but excited to learn more!

As a chocoholic, I had to add a bit of chocolate into my naturopathic doctor’s recipe, so below you will find my version, with some minor changes.  Have fun baking it!


Raspberry & Chocolate Chip Almond Flour Muffins Photo

Makes: 18 muffins

Preparation Time: 15 minutes

Total Time: about 45 minutes

Special Notes: I decided to replace the blueberries/cranberries with raspberries, because I find the tartness of the raspberries goes very well with chocolate.  Plus, there are many health benefits in eating raspberries. (see: http://www.livestrong.com/article/419257-benefits-of-raspberries/)  I find the Almond flour makes the muffins very moist, heavy and filling.  Therefore, having one of these muffins for breakfast is a good way to start off the day on a healthy and sweet note! 🙂


3 cups almond flour/meal

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups raspberries

1/2 teaspoon pure vanilla extract

1/2 cup manuka honey

3 eggs

1 cup semisweet or bittersweet chocolate chips


  1. Preheat oven to 350°F.  Line muffin pans with large baking cups.
  2. Combine almond flour, baking soda, salt and cinnamon in a bowl.
  3. Combine raspberries, vanilla, manuka honey and eggs in another bowl.
  4. Add the dry ingredients to the wet and mix well.
  5. Fill each baking cup evenly with the batter.
  6. Bake for 18-20 minutes.
  7. Let the muffins cool completely.
  8.  Bon appétit!

Do you know of another gluten-free flour that is great for baking?  Please let me know and if possible, share a recipe with it. 🙂

Thanks & Love, Violet

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