How to make easy Gluten-free muffins

It’s good to be grateful. It’s also important to be real. And if your autoimmunity is flaring, you may not be over-brimming with gratitude.

And that’s OK. Understandable, even!

At least it is to someone who’s been there (me).

There have been holiday meals where I felt absolute panic over the food. Can you relate?

You look at the beautiful table, the people around it merrily filling their plates with nary a worry over what symptoms it may bring on.

Meanwhile, you think of the hives you’ve been getting recently, or the pain in your stomach, or the flare of autoimmunity.

It’s a lonely feeling, and a scary one.

So let me share some of my gratitude with you this year. I can sit down to the table with ease. I know what to eat to make my body happy. I can calmly eat now, enjoying the holiday. My wish is that you can find this peace of mind, too!

One thing I always do, is make a dish or two myself that I bring to any gatherings I’m not hosting.

The real danger at a traditional Thanksgiving is the gluten – for us autoimmunity people. The rolls, the stuffing, the gravy, the pie, the crispy green beans – all likely have gluten. Usually at Thanksgiving, we load up on it.

When you’re hypothyroid, your digestive system is sluggish. And so, the food sits like a cement brick in your stomach. One thing that can help is digestive enzymes, but that’s another topic.

Here, let’s look at the gluten piece. Gluten is hard to digest, especially if you have Hashimoto’s.

Ideally you eat 100 percent gluten free. But it’s Thanksgiving and if that doesn’t happen – don’t beat yourself up.

I’m sharing my roll recipe that I bring to gatherings. Baking these and eating them instead of real rolls is easier on your system. Just make a small batch – I can tell you most people will prefer the gluten ones lol

Baking these yourself, you avoid processed sugar, as well as gluten. They’re kind of sweet tasting and yummy.

If you’re allergic to eggs, these won’t work. But baking eggs does change them into a more digestible form. You could also separate the eggs yolks and use only the yolks. The histamine is actually in the egg white.

I’m sending you good vibes for a relaxing and joyful Thanksgiving, if you celebrate!

GF Muffins

Ingredients

1 cup almond flour

2 organic eggs

1 teaspoon baking powder (the one without aluminum, Trader Joe’s has some)

1 teaspoon sea salt

4 and 1/2 tablespoons REAL maple syrup

3 tablespoons coconut oil

2 teaspoons vanilla (I splurge on a good vanilla extract – this makes a difference)

Method

Preheat oven to 350. Place muffin cups in muffin tin. Mix all the dry ingredients in a mixing bowl.

In a small mixing bowl, whisk the eggs with a wire whisk. Add the oil and the syrup and whisk together. Add vanilla and whisk briefly in.

Add wet ingredients to dry and mix together with a big spoon. Use a tablespoon the fill the cups 2/3 full.

Bake for 14 minutes or until a fork comes out dry.

Enjoy!