Hello friends! I’m really super excited about today’s post. A few weeks ago Marly from Namely Marly sent me an email asking me if I would like to be a part of a “Panera’s Gluten-Free Dream Day”? What’s that you ask? Well, Marly visited a local Panera and realized they didn’t offer ANY gluten-free items on their bread bar. That’s when she came up with this idea and contacted a friend and fellow blogger Allyson of Manifest Vegan and an idea was born. There are several bloggers who are participating in this great dream day. Each blogger got the chance to select an item from the Panera’s bread bar list and then we made our twist to them by making it gluten free and in many cases vegan (egg and milk free). As you all know I have been pretty much gluten-free and following a vegan diet since January. I originally made these changes due to a 21-day cleanse I did back in January. I soon began to notice a huge difference in my overall well-being. The issues I had prior to making these changes no longer existed and when I cheat or go a-stray I feel it and soon regret it. I still make some exceptions when blogging because my kids and hubby aren’t following these same restrictions, and I still like to share recipes with those of you who have followed me before my new changes. Any ways getting back to this fabulous gluten-free dream day, I was really excited about Marly’s idea and this special blogging event. When searching the Panera bread bar menu I spotted the chocolate chip muffins and knew those were the ones I wanted to make my own twist. Enjoy everyone and be sure to stop by the links below to see some wonderful recipes from other fabulous bloggers.
Gluten-Free Chocolate Chunk Muffins
1/2 cup sorghum flour
1/4 cup quinoa flour
3/4 cup tapioca startch or (potato starch)
1 cup organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon xantham gum
1/2 teaspoon seat salt
1/2 teaspoon baking soda
3/4 cup unsweetened vanilla almond milk
1/2 teaspoon lemon juice
1/4 cup olive oil
1 1/2 teaspoon vanilla extract
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
2/3 cup vegan dark chocolate chopped (or you can use vegan chocolate chips), plus more for tops of muffins
Preheat oven to 350 degrees. Line a 12-muffin tin with paper liners of spray with non-stick cooking spray.
In a large bowl, whisk together all of the dry ingredients (through baking soda).
In a small bowl, combine almond milk and lemon juice and let sit for a minute. In the meantime, add olive oil, vanilla extract, and egg replacer mixture into the dry ingredients and stir slightly. Then add almond milk mixture to batter and mix to well combined. The batter will be similar to cake batter. Stir in chocolate chunks or chocolate chips.
Spoon batter evenly into prepared muffin cups. Adding a few pieces of chocolate to the tops of the muffins. Bake in the center of the preheated oven for 25 minutes or until the muffins are slightly golden and the tops are domed. If in doubt, insert a cake tester into the center and the tester should come out clean.
Cool muffins on a wire rack. These muffins are best served warm because the chocolate melts into your mouth. Yum!
Muffins can be stored in an airtight container, but I recommend wrapping them individually with plastic wrap and storing in a freezer bag in the freezer and just take out when your ready for a special treat. Just let sit till they come to room temperature or heat in the microwave for 30 seconds.
Recipe Adapted from Gluten-Free Goddess
Now, join us on our Gluten-Free Dream Day by visiting these friends who have created gluten-free versions of Panera Bread Bar goodies. Maybe one day, bakeries around the planet will offer more gluten-free goodies for this growing demographic!
Allyson Kramer — Jalapeno Cheddar Bagel
Family Fresh Cooking — Wild Blueberry Muffins
Oh She Glows — Apple Crunch Muffins
Veggie Num Num — Pumpkin Muffin
Heather Strang — Orange Scones
Namely Marly — Caramel Pecan Rolls
Diet Dessert Dogs — Cinnamon Crumb Cake
Clean Green Simple — Spinach & Artichoke Souffle
Also, check out some other great Gluten-Free bloggers offering delicious recipes from café-type bread bar items:
Gluten Free Cinnamon Rolls: The Sensitive Pantry
Chocolate Chippers: Elana’s Pantry
Dark Chocolate Brownies: The Gluten Free Goddess
Pumpkin Muffins: Better Batter
Carrot Muffins: My Real Food Life
Crusty Rosemary and Kalmata Olive Bread Gluten Free Girl
Blueberry Scones: Shortbread Bakery
Strawberry Cupcakes Simply Gluten Free
Right now the only way to try all these gluten-free goodies is to make them yourself. But who knows, maybe someday you’ll be able to pop into a place like Panera and enjoy one right from their menu.
Have fun on this Gluten-Free Dream Day!!