Simply Allergy-Free: Snickerdoodle Muffins {Giveaway}

In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The first, Simply Allergy-Free by Elizabeth Gordon, works for anyone who must avoid gluten, dairy, soy, nuts and eggs.

Simply Allergy-Free (available from Amazon) is a book of modest size, but absolutely packed with simple, delicious recipes that anyone can enjoy. This book begins with a section on the ingredients Gordon favors (and how to shop for them) and a lovely substitution guide. Main course recipes include: Bang Bang Chicken, Polenta Pizza, One Pot Quinoa with Spinach, Pomegranate and Yams, Beef Tostadas. Sides range from Chickpea French Fries and Curried Cauliflower to Gazpacho Salad. Simply Allergy-Free has a chapter dedicated to dips and sauces (Green Curry Paste anyone) followed by a long chapter on desserts, which includes Candy Bar Pie, Rocky Road Cookies and Soft Salted Caramel, to name a few. Most recipes are accompanied by gorgeous photography from Melanie Bauman and Lorna Palmer, always a bonus in my book.SimplyAllergyFree

I can be a bit skeptical about recipes that leave out gluten, dairy and eggs, but once we tried these Snickerdoodle Muffins, I was sold. These disappeared quickly when we made a batch at the mill. These muffins taste just like a cinnamon sugar donut. The worst thing about these? You have to lick your fingers to get all of the cinnamon sugar off. Make these for your next gathering and serve alongside coffee or with a glass of (non dairy) milk. No one will ever suspect that they are allergen-friendly.Snickerdoodle Muffins (GF, V)

Hands down, the best thing about this book? The recipes are made with simple, common ingredients. You can easily pick out one of the recipes for dinner, head to your pantry and have it on the table in 30 minutes. Not all of the recipes are that quick, but you get my drift. These dishes are delicious because they use real food ingredients, the missing allergens will not be, ahem, missed.

Elizabeth has generously offered us a copy of this book to give away to one lucky reader. In addition to the book, we’ll kick in a package of our Gluten Free Sorghum Flour and White Rice Flour so you can make these muffins right away. To enter, simply follow the prompts in the app below (please note that commenting is mandatory and you can find the question in the prompt). We’ll pick a winner at random from all who enter by 11:59 pm on May 15th, 2013.

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Snickerdoodle Muffins

from Simply Allergy-Free, by Elizabeth Gordon

Makes 12 muffins

  • Canola Oil
  • 1-1/3 cups White Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Sorghum Flour
  • 1 cup Sugar, divided
  • 1 Tbsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Coconut Oil, melted (or liquid)
  • 1 cup Non-Dairy Milk of choice
  • 1 Tbsp Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1/4 cup Unsweetened Applesauce, at room temperature
  • 1 tsp ground Cinnamon
  1. Preheat the oven to 375°F and grease (do not line) twelve muffin cups with canola oil.
  2. In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.
  3. In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 cup sugar, baking powder, xanthan gum, baking soda, and salt.
  4. In another large bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce. Mix the liquid ingredients until they are smooth.
  5.  Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir the batter until all of the ingredients are thoroughly incorporated.
  6. Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.
  7. While the muffins are cooling, stir together the remaining 1/2 cup sugar and the ground cinnamon in a wide but shallow bowl.
  8. When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides. Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.
  9. Leftovers may be stored at room temperature in an airtight container for up to a day.

NOTE: [Elizabeth] likes using unrefined coconut oil in this recipe because the coconut flavor lends a buttery flavor to the muffins, but if you do not like the coconut flavor, use refined coconut oil instead.




Renee says:

My cannot-live-without GF ingredient is sweet potatoes. Then, close-second would be the Bob’s GF All Purpose Baking Flour…thankful that it isn’t almond flour based, as so many are.

Rebecca P. says:

Love finding new cookbooks, especially then I dont have to worry about adapting them to fit my needs!

Savannagal says:

I do not need to be gluten free. One of my best friends is, however. I was hoping to win the book for her.

Andrea M says:

peanut flour! Love. It.

Erin says:

Go to GF ingredient is usually coconut oil! I bake and cook with it, and use it in all my health and beauty recipes too!!

Sharon says:

Sorghum flour.

Erin B says:

Chia seeds!

Julee says:

White Rice flour

Jodi Frederick says:

brown rice flour is used the most around here…my daughter was diagnosed with 30 different allergies this year, so we could really use the cookbook for new great ideas

Tanya says:

My go to gluten free ingredient is sorghum flour. I use it in every baked good I make.

Bethanie says:

The gluten-free ingredient that I cannot live without would have to be coconut oil. I cannot think of a single GF recipe that I do not use it in. 🙂
We have multiple food allergies, and Elizabeth’s cookbooks have been a real treat! My daughter is turning 3 on Saturday and has requested the Cola Cake from “allergy-free desserts”. I highly, highly recommend it to anyone with good allergies/intolerances! 🙂 I substitute Bob’s Red Mill all-purpose GF baking mix instead of mixing my own recipe of Betsy’s Baking Mix and it turns out wonderful every time (with much less work, too!!).

tara pittman says:

Mine is oatmeal

Vinnie Y says:

I love to work with coconut oil!

Kimberly says:

I love Elizabeth Gordon’s cookbooks! I have her other two allergen-free books, and they are frequently used. She avoids all the common allergens my multiple allergy family must avoid. Can’t wait to try these muffins!

Sarah B. says:

My go to GF items are coconut oil and coconut flour!

Nadia says:


It’s all about the chickpea flour! Snickerdoodle muffins sound amazing, by the way.

Rebecca M says:

It is difficult to choose just one ingredient but I think the one gluten free ingredient that I really couldn’t live without is the xanthan gum. You can definitely tell if you missed it especially in baked goodies.

That’s tough, as I like to think of myself as a versatile cook.. A lot of my favourite meals simply don’t involve breads, but when I’m craving something carby, oats are my fave.
And almond flour/butter.

Christine says:

Almond flour!

Lisa says:

Rice flour and sorghum flour

Katherine says:

I’m so new to the GF diet but so far it seems that I can’t live with out GF all purpose flour. It really makes things easy when I make pizza crust or baked goods. I’m still trying to figure out what all these other flours are and what they do.

I would love to try the cookbook! Sounds fantastic.

Amyah says:

Thank you for this recipe, it look delicious.

I am allergic to so many foods and additives that it is no fun anymore. I can rarely go out for a meal when invited by my sons or friends… so, when I can get some simple gluten free recipes that I can afford to make… it is a rare treat.

Hope one day I will be able to buy her book to be able to bake more goodies and maybe… some breads 🙂

Thank you again to share this mouth-watering recipe, it is greatly appreciated!

Jeffrey says:

I could not live without honey!

Patty says:

I have so many allergies, I rarely eat out. But always make everything from scratch. I do love cooking and baking and new recipes are always a joy especially when they are allergy friendly!

I can’t wait to make these Snickerdoodle muffins! They sound so good.

Andrea Gardner says:

We have so many allergies in this house that the one ingredient we cannot live without is GF (dairy free, soy free) chocolate chips!

Lauren says:

I cannot live without gluten free all purpose flour. It is very versatile and can be used to make so many things.

jacquie says:

I don’t know since I don’t have a problem w/ gluten so it is not something I have to be conscious of. though if I was I suspect it would gluten-free oats and flour as homemade granola and bread are staples at our place.

Anna Popescu says:

I don’t know which gluten free ingredient is a must for me but I do know that I have reactions to sorghum flour — so that and molasses are no-nos for me. I would have to substitute some other kind of flour for the sorghum in this recipe, but I *am* going to make these! 🙂

Lynda Del says:

Mine is Almond flour!

Patt says:

I cannot live without quinoa! It’s so versatile in both savory and sweet dishes.

Audrey says:

Oat flour or corn flour

Ttrockwood says:

I have to have oatmeal in my cupboards at all times!

Tina says:

I really love quinoa and oat flour!

Sarah P. says:

We love our potatoes and almonds.

Elena says:

I am not GF, but my mother is GF and is also on a low carb diet. Recently I got to make almond, coconut, and flax bread for her. She is really enjoying that! I would have to say that coconut is the staple for us.

Jenni Smith says:

There are always bags of quinoa and gf all purpose baking mix in my kitchen.

Margot C says:

Almond Flour!

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