When I have tried gluten free products I have just about gagged! So I am trying to figure out how to make some gluten free, lower fat, less sugar- BUT taste fabulous. I am skeptical. I will let you know how my progress goes. Any insight is greatly appreciated.
My first recipe is a Blueberry Muffin.
For all of you non-believers, take note! You can bake gluten free and it will taste delicious. Furthermore, you will be hard-pressed to tell the difference between gluten free and non-gluten free, depending on the ingredients you use. Take these fabulous blueberry muffins that I made this morning. They were delicious. I've already scoffed down two and am keeping myself from going back into the kitchen for more.
The recipe comes from one of my most recent cookbook purchases, Gluten-Free Baking Classics
by Annalise G. Roberts. I would highly recommend that you add this to your library. While I've only made one recipe from the book, I have an eye for good cookbooks, and this one is good, believe me.
by Annalise G. Roberts. I would highly recommend that you add this to your library. While I've only made one recipe from the book, I have an eye for good cookbooks, and this one is good, believe me.The author recommends using extra fine brown rice flour from Authentic Foods, but I didn't have any and really wanted to make the muffins, so I used Arrowhead MillsOrganic Brown Rice Flour which wasn't extra fine or at least it didn't say so on the packaging.
Blueberry MuffinsMakes 12 muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
¼ - ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla flavored almond milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping (I used the streusel topping)
Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.
Streusel Topping
½ cup brown rice flour mix
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted
Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.
Brown Rice Flour Mix2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total: 3 cups
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
¼ - ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla flavored almond milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping (I used the streusel topping)
Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.
Streusel Topping
½ cup brown rice flour mix
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted
Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.
Brown Rice Flour Mix2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total: 3 cups
This recipe is a keeper.
