Tag Archives: coconut flour muffins

The Battle in Gluten-Free Baking

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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:

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