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a sustainable farm business since 1984
wheat-free baked goods

October 26, 2015, note:  Sandy's husband of 30 years died in April of 2014 and she has had only temporary and inconsistent help on the farm for the past year and a half.   As soon as there is sufficient help with the livestock and produce, she will return to baking.  But until then, the health and well being of the animals is the highest priority.

From LQ's Kitchen: 

WHOLE GRAIN MINI-MUFFINS:  no wheat, no leavening, minimally processed organic and natural ingredients.

This information was last updated 3/28/15.

Personal note from Sandy:  Having severe allergies myself, I empathize with all allergic people who find it frustrating and time consuming to research each and every product for all the ingredients contained in it and the sources of the ingredients.

As this muffin business is in its intital stages of development and ingredients may change as the recipes develop, I will date these postings so you will know if you have the latest information.  Of course, each package of muffins will have an accurate listing of the ingredients contained in it.

AVAILABILITY:  My 20(c) exemption allows for me to sell these muffins only at the farmers market.  Check our "Contact Us" and "News" pages for locations and times.

REFRIGERATION:  As these muffins contain eggs and whole grains without added chemical preservatives, they need to be kept refrigerated.  See our "whole grain" flyer for further information on whole grains.

GLUTEN ALLERGIES:  These whole-grain baked goods are NOT specifically "gluten-free".  Our kitchen is NOT gluten-free certified.

People with a gluten allergy must be aware that some of these baked goods use flours which naturally contain gluten.

We do not use the following gluten containing grain products:  wheat, spelt, triticale, bulgar, durum, farrow, kamut, or semolina.

We do use these whole grains which contain gluten:  barley and rye.

An important note about oats:  Oats are often grown and processed with wheat, and can be contaminated with gluten.  There are sources of oat which are certified gluten-free.  If we are using a gluten-free source of oats, we will list it as such on the label.  If it states only "oats", please be cautious.

We may use these grains which are naturally gluten free:  amaranth, buckwheat, corn, Job's tears, millet, montina, quinoa, rice, sorghum, teff, and wild rice.

LABEL CODES:  On the labels I use the following codes:
*=certified organic
+=NOFA Pledge (the old style organics which are stricter than USDA)
^=other carefully processed

LEAVENING:  Standard muffin recipes call for the use of baking soda and/or baking powder.  Since many of the B vitamins are destroyed by these, we do not use them.  Yeast has beneficial nutrients and does not damage the B vitamins.  However, since yeast works best in high-gluten flours (which we don't use) life is too short to spend the extra effort to use yeast at this time.  I might change my mind in the future (but don't hold your breath).

TEXTURE:  Since I do not use any leavening at this time, the texture of my muffins is different than what the average consumer is used to.

GINGER OAT MUFFINS:
INGREDIENTS:  Wallaby's certified organic yogurt; Arrowhead Mills certified organic whole grain oat flour; LQ's NOFA Pledge organic, free-range, humane, sustainable eggs; Once-Again Daws Hill wildflower pure raw honey; Frontier's expeller pressed, naturally refined, high oleic, certified organic safflower oil; sea salt with calcium silicate; Frontier's non-irradiated natural ginger root; for greasing the muffin pans I use certified organic butter with salt.

APPLE BUCKWHEAT MUFFINS:
INGREDIENTS:  LQ's own NOFA Pledge apples or other certified organic apples; Gianfore Farm, LLC's certified, NYS, (or Arrowhead Mills certified organic) whole grain buckwheat flour; LQ's NOFA Pledge organic, free-range, humane, sustainable eggs; Once-Again Daws Hill wildflower pure raw honey; Frontier's expeller pressed, naturally refined, high oleic, certified organic safflower oil; Wholesome's certified organic unsulphered molasses; sea salt with calcium silicate; for greasing the muffin pans I use Earth Balance's certified organic buttery spread (expeller-pressed natural oil blend of palm fruit, soy bean, canola, olive oils; filtered water, pure salt, natural flavor derived from corn, no MSG, no alcohol, no gluten, crushed soy beans, soy lecithin, non-dairy lactic acid derived from sugar beets, naturally extracted amalto).

PUMPKIN MILLET MUFFINS:
INGREDIENTS:  organic or naturally grown pumpkin or winter squash; Arrowhead Mills certified organic whole grain millet flour; LQ's NOFA Pledge organic, free-range, humane, sustainable eggs; Once-Again Daws Hill wildflower pure raw honey; Frontier's expeller pressed, naturally refined, high oleic, certified organic safflower oil; sea salt with calcium silicate; Frontier's certified organic cinnamon; Frontier's certified organic nutmeg; Frontier's certified organic cloves;
for greasing the muffin pans I use Earth Balance's certified organic buttery spread (expeller-pressed natural oil blend of palm fruit, soy bean, canola, olive oils; filtered water, pure salt, natural flavor derived from corn, no MSG, no alcohol, no gluten, crushed soy beans, soy lecithin, non-dairy lactic acid derived from sugar beets, naturally extracted amalto).

CARROT BARLEY MUFFINS WITH RAISINS:
INGREDIENTS:  certified organic shredded carrots; Arrowhead Mills certified organic whole grain barley flour; LQ's NOFA Pledge organic, free-range, humane, sustainable eggs; Woodstock Farms certified organic Thompson raisins; Eden's certified organic barley malt; Frontier's expeller pressed, naturally refined, high oleic, certified organic safflower oil; sea salt with calcium silicate;
for greasing the muffin pans I use Earth Balance's certified organic buttery spread (expeller-pressed natural oil blend of palm fruit, soy bean, canola, olive oils; filtered water, pure salt, natural flavor derived from corn, no MSG, no alcohol, no gluten, crushed soy beans, soy lecithin, non-dairy lactic acid derived from sugar beets, naturally extracted amalto).

GERMAN RYE MUFFINS:
INGREDIENTS:  Woodstock's certified organic sauerkraut; Arrowhead Mills certified organic whole grain rye flour; LQ's NOFA Pledge organic, free-range, humane, sustainable eggs; Once-Again Daws Hill wildflower pure raw honey; Frontier's expeller pressed, naturally refined, high oleic, certified organic safflower oil; sea salt with calcium silicate; for greasing the muffin pans I use Earth Balance's certified organic buttery spread (expeller-pressed natural oil blend of palm fruit, soy bean, canola, olive oils; filtered water, pure salt, natural flavor derived from corn, no MSG, no alcohol, no gluten, crushed soy beans, soy lecithin, non-dairy lactic acid derived from sugar beets, naturally extracted amalto).



wheat-free baked goods
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