Going gluten-free is a food trend that doesn’t seem be ending anytime soon.  Whether it’s for allergies or healthy eating, going gluten-free is all the rage.   But, can gluten-free dishes still taste good?  Founder of The Pure Pantry and author of “Fresh From Elizabeth’s Kitchen:  Gluten-Free and Allergy-Free Recipes for Healthy, Delicious Meals” Elizabeth Kaplan gives 7Live the ultimate taste test and a few simple recipes.

You can see Elizabeth at Whole Foods, Walnut Creek on Tuesday October 18th, 10-12 noon, at 1333 Newell Avenue in Walnut Creek, CA 94596.

Pumpkin Streusel Bread
Gluten-free/Dairy-free
Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan

Makes 1 loaf bread or 14 muffins

2 cups organic All Purpose Gluten-free Baking Mix from The Pure Pantry
2 teaspoons pumpkin pie spice
3 eggs (or egg replacer)
1 1/3 cup canned organic pumpkin
1 cup organic dark brown sugar or coconut sugar
2 tablespoons raw agave nectar, preferably “Natures Agave” (raw variety)
½ cup safflower oil
1 teaspoon vanilla
½ cup water
¾ cup chopped pecans (optional)

Crumb Topping (optional)
¾ cup organic All Purpose Gluten-free Baking Mix from The Pure Pantry 1/2 cup organic dark brown sugar or coconut sugar
1 teaspoon ground cinnamon
1/2 cup butter or butter alternative such as Earth Balance

Preheat over to 350F

1. In a medium-size bowl combine baking mix and pumpkin pie spice. Set aside.
2. Break eggs into large bowl of electric mixer (or place egg replacer in bowl) Beat until blended. Add pumpkin, brown sugar, agave, oil, vanilla and water. Beat until well combined. Set aside. Fold in the dry ingredients into the egg mixture, stirring until smooth. If adding pecans, stir in. Set aside.
3. To make crumb topping, place baking mix, brown sugar and cinnamon in a bowl. Blend shortening or margarine with dry ingredients using finger tips until well mixed.
4. Spray 9 x 5 loaf pan or muffin tin. Pour batter into pan or muffin tin. Top loaf with crumb mixture or muffins with about ¼ cup crumb mixture. Bake 45 minutes or until a toothpick inserted comes out clean. Cool 10 minutes then turn out onto cooling rack until completely cool.

The Pure Pantry All Purpose Baking Mix is available at Whole Foods, Raley’s, Draeger’s Markets and Mollie Stones. “Fresh from Elizabeth’s Kitchen” is available at www.thepurepantry.com or Draeger’s Markets.

This hearty gluten-free and dairy-free cornbread is easy to prepare and delicious to eat with your favorite soup or salad, or use it to make stuffing for your Thanksgiving turkey.

Corn Bread or Muffins
Gluten-free/Dairy-free

Makes one 8 inch square pan or 12 muffins
1 cup All-Purpose Gluten-free Baking Mix from The Pure Pantry
1 cup organic yellow corn meal
¼ cup agave nectar, preferably “Natures Agave” (raw variety)
½ teaspoon sea salt
1 cup milk of choice (rice, coconut, almond or regular milk)
1/3 cup butter or Spectrum Organic Coconut Oil, melted
1 large egg, slightly beaten, or egg replacer

Preheat oven to 400° F. Grease or butter an 8-inch square baking pan.

1. Combine dry ingredients in a medium bowl. Combine milk, melted coconut oil and egg in a small bowl; mix well. Add milk mixture to flour mixture; stir just until blended.
2. Pour into prepared pan and bake for 20-22 minutes. For muffins spoon batter into greased muffin cups, fill 2/3 full and bake 15-18 minutes. This recipe may be doubled and baked as above in a 13X9 inch baking pan.