Today was a seemingly perfect day for me . I had a leisurely morning with my son – breakfast and an episode of Caillou (currently the best show on earth!). I then dropped him off at daycare, went grocery shopping sans-kid (this is a simple pleasure that doesn’t happen very often – to read labels and not say ‘not for touching’ is a real treat!). I then took my two dogs for a run (this I must do more often since they were at a complete loss!), a quick swim to cool off, and home for a shower. I then had the best baking experience of my life!!!
When the buzzer went on the stove, all I could say was ‘Oh My Good – they look like real muffins!’. There were 11 perfectly golden brown, raised over the top of the cup, gluten-free muffins. Wow. I figured that I’d better share exactly what I did so that you can try it out. They aren’t crumbly, they aren’t hard, and they taste good. The real surprise is that I didn’t put any sugar in them either – and they are still delicious.
I came accross a chart on how to substitute flours in recipes (which I will post tomorrow – yes, you have to come back :), along with what else to add when doing gluten-free baking).
Gluten-free banana muffins
Combine the following dry ingredients into a large mixing bowl:
– 3/4 cup of mixed flour (1/2 chickpea, 1/2 brown rice)
– 1/2 cup of buckwheat flour (light version has less flavour)
– 1 tsp each: baking powder, baking soda, guar gum/xanthan gum
Combine the following wet ingredients into smaller mixing bowl:
– 4 large very ripe bananas, mashed up
– 1/2 cup vegetable oil
– 1 tsp salt
– 1 tsp vanilla
– 1 egg, beaten
- Add the wet ingredients into the dry and combine until just mixed.
- Add any dry fruit (I use raisins, about 1/2 cup) and any nuts (I didn’t because I wanted them to be daycare friendly).
- Pour into muffin cups (fill them almost full)
- Bake for 15 minutes in a 350 degree oven.