Returning the Flavor with Gluten Free Mama

Ginger Lemon Muffins
Ginger Lemon Muffins
Ginger Lemon Muffins

Susan Zink of Heartland Gourmet and I have known each other for over 10 years working together in the school fundraising business. After producing gluten-free baking mixes for years, Heartland Gourmet was eager to grow. Rachel Carlyle, The Gluten Free Mama sought freedom from the constraints of the business. Their paths crossed and now they both have begun to write their next chapter. The Gluten Free Mama blog  was a huge help for me after being diagnosed with Celiac. Thank you Rachel for playing a role in the earliest chapters of my Gluten Free journey. Your insight, along with a handful of other gluten-free bloggers, shaped the foundation of my success in the kitchen. I discovered that to be gluten free was merely a bump in the road and not a life sentence. Thank you Susan for the opportunity to play a role in your story.


If this is not in your cupboard it should be!

My introduction to the art of gluten-free cooking came from Carrie S. Forbes the Ginger Lemon Girl I stumbled upon her blog in 2007. I have had my share of gluten-free products that were awful. I called them bricks. Products lacking an acceptable texture, density, and most of all flavor. They were horrible. I endearingly labeled my pre packaged gluten free foods as ‘Bricks’! They were better suited to be used as a door stop. I was at a crossroads. Cooking was no longer something to dabble in. If I were to enjoy eating again, I knew I would have to do some research, some trial and effort. Thankfully the internet provided a great resource. Gluten Free Blogs were popping up, every Celiac and gluten-sensitve person out there was on a mission to discover ways to bring back the flavor, and together we were able to see the light at the end of the tunnel.

BC – (Before Celiac), I had confidence in the kitchen. My creations satisfied my ego as well as my belly. AD (after diagnosis) my confidence turned to an unsettling anxiety. I grew disheartened. And then I found a handful of GF Blogs, the first one I came across was the Ginger Lemon Girl. Carrie’s Ginger Lemon Muffins are amazing. They were the first gluten-free recipe to produce the cat that ate the canary smile. The fresh grated Ginger truly kicks the flavor up a notch. Some of you may be saying, “Fresh grated Ginger! Are you kidding?” But before you run for the candied ginger as an alternative be sure to check out this video from Everyday Dishes How to Peel and Grate Ginger

So as an introduction to the Gluten Free Mama, I offer up to you the following:


  • 2 cups Mama’s Almond Blend by Gluten Free Mama
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 egg yolks
  • 2 egg whites
  • 1 1/4 cup plain yogurt
  • 1/4 cup butter
  • 1/2 cup + tbsp sugar
  • 1-2 tbsp. grated lemon zest
  • 1 Tbsp. finely chopped fresh ginger


  1. Preheat oven to 375°. In a bowl whisk flour, baking powder, baking soda, xanthan gum, and salt.
  2. In a separate bowl, whisk egg yolks, yogurt, butter, sugar, ginger and lemon zest. Add the flour mixture to the egg yolk mixture and fold just until combined.
  3. In another bowl whip egg whites until stiff peaks form.
  4. Slowly fold the egg whites into the batter. Spoon batter into a greased muffin pan (makes 10 large muffins). Bake for 17-18 minutes. Watch closely so they do NOT over cook.


  •         Zest of one lemon
  •         Juice of one lemon
  •         2 cups confectioners sugar
  •         1 tsp. butter


In a large Pyrex measuring cup combine the sugar, lemon juice, and lemon zest. Add in the butter and microwave on high for 45 seconds. Whisk until smooth. Allow cooling to desired consistency.

It’s the beginning of a great adventure – Lou Reed

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