Imagine my irritation when I looked for a recipe like this and discovered numerous posts…and all of them listed “gluten free all purpose flour”.
Don’t give me that! I want the MOUTH FEEL and the FLAVOR of a muffin- not some generic mix meant for pizza, biscuits, cookies, or pie crust. No- it doesn’t happen in the gluten world, and it sure as hell isn’t happening in mine.
What do I do when I encounter such irritation? I adapt a recipe. Today I’m re-visiting Rebecca Reilly’s cookbook, Gluten free Baking.
If you haven’t bought this book already, get it simply for the muffins! Her mix is easy, but I use the combination she recommends specifically- 2c brown rice, 2/3 potato starch, 1/3c tapioca. You’ll have extra- set it aside.
This is actually her recipe for Pumpkin Bread, adapted to be healthy, and she recommends that it makes 12 muffins.
Mix your dry:
1 3/4 cup the above all purpose mix (don’t sub this with other mixes because you’ll regret it)
1tsp baking soda
1tsp xanthan gum
1/4tsp baking powder
1/8tsp nutmeg (I omitted this because of allergies)
dash of ginger
1 1/3c packed light brown sugar (squish all the lumps)
Mix all of that. You can add 1/2c of walnuts and 1/2c chocolate chips if you want to make it into harvest bread, but we use these for morning snack, and my kid can’t have walnuts, so we omitted that idea.
Mix wet ingredients separately:
1/3c unsweetened applesauce
1c pumpkin puree
1/3c soy milk (or other milk)
2 flax gel eggs (2T flax meal, with 6T boiling hot water, let sit 5min until gel-y)
Mix the wet and dry together. I whisk my ingredients- I can’t be bothered to break out the mixer. The instructions are much more complicated for mixing, but this worked fine. The only thing I recommend is that if you’re using applesauce instead of butter like I recommended, you may want to skip the muffin papers and go with a ceramic muffin pan or grease a metal one. Cook these at 350 for 15-20min.