Tuesday, July 23, 2013

Gluten-Free Strawberry Muffins

I've been working a day here and there at the local farmers market for fun. Last week there were tons of strawberries left over at the end of the day. And I realized that I had never made strawberry muffins....why should all the blueberries get all the love? 

These were by far my best gluten-free muffin attempt. And oh, they rose like no gluten-free muffin I've ever tried to make. The recipe was adapted from on the Gluten-Free Goddess 's muffin recipes and I can barely take credit. 

  • 1 cup almond flour  
  • 3 tablespoons mixed flax and chia seed mix (you can also just use ground flax seeds)   
  • 1/4 cup ground flaxseed   
  • 1/2 cup sorghum flour 
  • 1/2 cup potato starch  
  • 1 cup coconut sugar 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 teaspoon cinnamon 
  • 1/2 cup apple sauce (I was out and used Plum Organics Strawberry Mash!) 
  • 3 eggs 
  • 1/2 cup milk (rice, oat, soy, or almond all work well) 
  • 1 tablespoon vanilla extract 
  • 2 cups strawberries, cut into chunks

Preheat the oven at 350 degrees and line a muffin tin with liners. You can do without the liners, but it works better with them.
For almond meal I just processed almonds, added in the chia/flax seed mixture, and the rest of the flax seeds until all were well blended using a food processor.
Next I mixed all the dry ingredients in a very large bowl and added in the almond and seed mixture.
Mix well.
In a medium sized bowl, I combined all the wet ingredients with my favorite electric mixer.
Lastly, I added in the precious strawberries by folding them in gently.
I considered chocolate chips here but held back. You might be braver!
Bake in oven for 30 minutes or until toothpick comes out clean.

Tuesday, July 9, 2013

Make your Own Gluten-Free Flour MIxes, top 3 best!

It's time to give you all the low down on how to make your very own gluten-free flour mix. When I run out for some odd reason (usually laziness), I turn to Bob's Red Mill Gluten-free Flour Mix which does an excellent job as well.
But usually, I make a big batch of sweet rice flour blend that lasts me a month or two depending on how late I stay up to bake. This recipe is adapted from one of Carol Kininski's books (amazing flour chemist and baker!)
Of course I always leave out the xanthan gum (she recommends 4 tsp per batch) and substitute it with my flax/chia seed combo with great results.

I take a large gallon glass jar, put all the flours in, put the lid o tight, and shake, shake, shake! Store until needed.

  • 4 1/2 cups white rice flour
  • 2 cups potato starch (not flour!)
  • 1 1/2 cups sweet rice flour
  • 1 cup tapioca starch
Note: Add in flax/chia seed combo per recipe, not here.

The last of the great gluten-free flour mixes that I've found is by the wise Bette Hagman. She is one of the pioneers of gluten-free cooking. This mix is called the featherlight mix and bakes well. Again, I use a big jar, put all the flours in and just give it a good shake for a few minutes.

  • 3 cups rice flour
  • 3 cups tapioca flour
  • 3 cups cornstarch (you may sub potato starch as well)
  • 3 tablespoons potato flour (not starch! Sometimes i just leave this out and it's just fine)