I've tried converting a few of my favourite recipes by using a gluten-free flour mix but they are typically crumbly. I think if I start adding Xanthan gum to those recipes it would work out really great.
I picked up The Gluten-free Gourmet Bakes Bread by Bette Hagman at random only because it had a recipe for French Bread. (I really miss French Toast on the weekends, yet I haven't made it yet)
This book is a good one for people who like to bake. There are recipes for bread, muffins, bagels (yes you read that right), and more. They are fairly simple, requiring a few key gluten-free staples you should probably have in your pantry.
Streusel-topped Apple Muffins
from The Gluten-free Gourmet Bakes Breads
Preheat oven to 375°
Grease muffin tin
|Topping||12 - 15 muffins|
|Chopped Walnuts||1/4 Cup|
|(Epicure) Apple Pie Spice||1/2 teaspoon|
|Butter or margarine||1 tablespoons|
|Four Flour Bean Mix||1/4 Cup|
|Xanthan Gum||1 teaspoon|
|Baking powder||2 teaspoons|
|Baking Soda||2 teaspoons|
|(Epicure) Apple Pie Spice||1 1/2 teaspoons|
|Sour Cream (or non-dairy substitute)||1/2 Cup|
|Butter or Margarine, melted||4 tablespoons|
|Peeled, Cored and grated Apple||1 1/2 cups (2 medium)|
|Chopped Walnuts||1/2 cup|
Blend sugar, walnuts, spice and butter in a small bowl. Set aside
In a mixing bowl, whist together the flour mix, xanthan gum, baking powder, baking soda, salt, sugar and spice. Set aside
In a smaller bowl, blend eggs, sour cream and melted butter. Mix in the apple.
Stir into the flour mixture. Add the nuts and spoon into the prepared muffin cups.
Sprinkle on the topping.
Bake about 20-22 minutes.
Serve warm or cold.