Gluten-free cooking with The Epicure's Jar LLC

Jennifer LeClair, owner of The Epicure’s Jar LLC in Hudson shares her recipe for Gluten-free Blueberry Muffins



After the birth of her third baby, Jennifer LeClair, owner of The Epicure’s Jar LLC in Hudson, was diagnosed with celiac disease. As someone who always loved to cook, suddenly she didn’t know how and, being a scratch cook at heart, she was forced to re-learn how to make almost everything. She tried every gluten-free product on the market, but was determined to come up with recipes that didn’t sacrifice taste, texture or nutrition just because they are gluten-free. Now she shares her research and results with the rest of the gluten-free community. LeClair says, “Eating gluten-free shouldn’t be a compromise. Once you learn how to cook and bake with good time-tested ingredients and recipes, you don’t miss the gluten.” She started her business last year and manufactures out of Creative Chef Kitchens in Derry. She offers gluten-free Italian cooking classes at Tuscan Market in Salem. 

J. Marie Gluten-Free uses only quality, wholesome ingredients and never rice or corn flours. Her baking mixes offer homemade recipes in the simplicity of a mix and feature healthful ingredients, such as coconut flour and almond flour. She also offers delicious nut-free products with her own nutritious blend of ingredients, handmade in small batches. Her products can be found at A Simply Wholesome Life in Windham, NH’s Finest Marketplace in Hudson and Tuscan Market in Salem.

Gluten-free Blueberry Muffins

Recipe by Jennifer LeClair of J. Marie Gluten-Free

These simple-to-make muffins are perfect for the brunch table to offer a gluten-free option.

1 ¾ cups J. Marie Gluten-Free All Purpose Artisan Flour (or any gluten-free flour)
½ cup sugar
 ½ teaspoons baking powder
½ teaspoon salt
1 whole egg
¾ cup milk
1/3 cup oil
1 cup fresh blueberries (other berries can be substituted)

Directions: In a mixing bowl, combine dry ingredients. In another bowl, beat together the egg, milk and oil. Add into dry mixture just until fully combined.  Toss blueberries with 1 tablespoon of gluten-free flour until each blueberry is coated, then gently fold into batter. Fill muffin papers to about 2/3 full. Bake at 400 degrees for 18 minutes or until slightly golden brown on top. Enjoy!

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