Thursday, August 12, 2010

Gluten Free Dairy Free Blueberry Muffins

I'll post farm news later, but thought I would put this up before I forget.
You can successfully make any substitutions you need to, just add you liquids last so you get good consistency.

Total of 2 cups gluten free flour.
I used:
3/4 C quinoa flour
3/4 C brown rice flour
1/4 C corn meal
1/4 C tapioca flour (if you sub this, make it something that helps bond ingredients, like arrowroot flour or potato flour)

2/3 C sugar
1 TBL baking powder (not a typo!)
1 tsp baking soda
3/4 tsp xanthan gum (do not substitute! This Does the job of gluten without the severe stomach pain for those who can't have it!)
1/4 tsp salt
nutmeg and cinnamon to taste

3/4 C almond milk (don't panic! You can sub in any safe "milk". The almond milk was my own sub for regular milk!)
1/2 C canola oil (or other, if you are fresh out of canola)
2 eggs (don't panic! Any egg replacer will work. Also, you can soak flax seed in water overnight, then use about 1/4-1/2 cup of that gooey mix to replace the egg. You'll also have the benefit
of adding serious nutrition to your muffins)

1 tsp vanilla extract
Blueberries. Fresh, frozen, canned (drain if you go
this route), wild, domesticated, whatever. As many as you like in your muffins.
***
preheat oven to 375•

Important: DO use separate bowls to mix wet and dry. I know, I hate the extra dish to wash too, but with gluten free flours that don't absorb as well as wheat, you'll need to mix at the last moment or it will be clumpy lumpy. Who wants that?

Mix dry ingredients in a large bowl. Mix wet ingredients separately, then add the wet to the dry. It's going to be thick! If it seems too thick, add more milk substitute. I added liquid until
it was a bit thicker than cake batter, but not as thick
as cookie dough. (hope that's not too confusing!)

Add berries, stir to coat evenly. Spoon into muffin tray. I DO use liners! (Because who wants to wash out a muffin tin? Not me!)

Bake 18-25 minutes, or until toothpick inserted comes
out clean.

Brew a pot of percolated coffee. Have a muffin and contemplate your day. Try not to eat the whole pan in one sitting. You should save some for lunch.
These muffins are best enjoyed with a toddler who says, "Momma, deez muppins are da awesome-est ever!"
awww... I think I wanna make more muffins now!

Until Next Time,
Happy Moose Trails!

1 comment:

Miz Liz said...

Thank-you thank-you thank-you!!
for your muffin recipe :)
I'll make some muffins so I can have some ready for when you blog again :)
Miz Liz