The Battle in Gluten-Free Baking

20130117-144149.jpg

White flour makes me tired and gives me a headache. It makes my body feel like I’ve just been injected with poison. So, I have been on the hunt for some great gluten free baking recipes. Most of them called for a gluten-free mix. Which I didn’t have, which was expensive in health food stores and when I googled it, there were so many recipes to choose from. I wanted a recipe I could make now. I did some coconut flour muffins and they were good and everyone liked them but the texture threw me off. I finally went to bulk barn and got a variety of gluten free flours to experiment with. Here’s what I bought:
More coconut flour
Potato starch
Sorghum flour
Rice flour
Tapioca flour
Buckwheat flour
Arrowroot flour
And Xanthan gum.

I made some pretty good muffins using the Coconut Mama’s coconut flour recipe and adding 3 TBSP of arrowroot. The texture was a lot better. Here’s the basic recipe for that:

Makes 12 medium-small sized muffins:

3/4 cup coconut Flour
6 eggs
3 TBSP arrowroot flour
1 cup of fruit or flavourings (dried, fresh or frozen, sometimes I add more and a combination of fruits)
1/2 tsp baking soda
1 tsp Xanthan gum (I’ve done it without)
1/2 cup honey or other sweetener ( I do this to taste, and add some stevia too)
1/2 cup butter Or coconut oil (I should say melted but I have just blended it up with great results)
Now add flavourings:
Vanilla?
Cinnamon?
Almond extract?

I just blend it all up with an electric mixer and pour into muffin tins lined with paper cups. The batter will be thick. I bake mine in a convection oven at 325 F for up to 20 minutes, usually about 16-18 minutes.

What I have discovered is that the best gluten-free muffins come from using a combination of flours and lots of flavourings and fruit. But not too much puréed fruit because it ends up soggy.

Here is the muffin recipe I have tweaked to my liking. These muffins rely rise too! I actually forgot the rice flour the last time I made them and they still turned out great (as you see in the picture above, that’s them).

Super Fruit Gluten Free Muffins:

1 cup sorghum flour
1/2 cup coconut flour
1/2 cup rice flour
1/2 cup potato starch
3 TBSP arrowroot flour/starch
2 tsp baking soda
2 tsp Xanthan gum
1/2 tsp sea salt
3 tsp cinnamon (optional)
1 cup butter, melted or partially melted
1.5 cups of liquid (applesauce, yogurt, kefir, mashed bananas)
1/2 cup honey or more (or other sweetener)
10 drops of stevia (optional)
2 tsp vanilla
2-4 cups of diced apples, fruit (frozen or fresh)
6 eggs

Maple sugar to top muffins (optional)

Mix all ingredients. Bake in muffin tons lines with paper liners. I baked at 325 F in a convection oven for 20 minutes. Done when toothpick comes out clean. The texture of these was absolutely perfect. Even when I omitted the rice flour. Play around with this recipe and let me know how it goes.

Here’s the beautiful insides of these muffins:

20130117-145012.jpg

2 responses »

  1. Hey Nadine!
    These look really yummy!
    Just a couple of observations from personal experience. When using GF flours it works best to measure by weight as opposed to volume as not all flours are equal. It makes baking results more consistent. http://www.glutenfreegirl.com has a great explanation of flours & why cooking by weight is so much better. Also, in our struggle to find a good all-purpose flour for my daughter who reacts badly to rice flour, we have been using Simply Sugar & Gluten Free’s ap flour recipe which consists of garbanzo-fava bean flour, sorghum flour, potato starch, & tapioca starch…
    Blessings!
    MEd

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s