What are you swapping in for what you are swapping out?
Gluten-free is so pervasive these days isn’t it? Everyone has an opinion on gluten-free baking results. I personally am not a fan of the pre-mixed flours you can buy in the stores or online. You really have to be a label-reader to see what you are swapping in for what you are swapping out – and honestly, I like the less is more approach when it comes to the ingredient lists.
Today I was looking for some soul-satisfying and uber-comforting carb thing in the late morning. I could have gone all out and made one of my totally decadent recipes, but I decided to keep it “clean”. As I always enjoy Ellie Krieger’s Gluten-Free Buttermilk pancake recipe, I decided to use that as a base for my experiment – working only with brown rice and almond flours. The recipe I made is as follows. Anyone who doesn’t think they can get a decent crumb out of non-wheat flours is sadly mistaken. These are earthy, have a scant two tablespoons of honey and are honestly a nice change from the basic muffin iterations. You won’t feel deprived! Sprinkle the tops with muscavado sugar if you want a little added sweetness. Vary your fruit options and go to town!
Eat a Peach
Raspberry and Fresh Peach Gluten Free Muffins – adapted from Ellie Krieger’s Gluten Free Pancake recipe
2 cups brown rice flour
2/3 cup almond flour
4 tsp baking powder
2 tblsp cornstarch
1 tsp salt
2 tblsp honey
2 eggs
1 1/2 cups buttermilk
2 tsp vanilla
1/4 cup freshly squeezed orange juice
5 tblsp unsalted butter, melted and cooled
1 white peach, peeled and diced
1/2 pint fresh organic raspberries
Preheat oven to 400F. In a large mixing bowl, whisk together the flours, baking powder, cornstarch, and salt. In a large measuring cup, whisk together the eggs, buttermilk, vanilla and orange juice. Add the cooled butter and re-whisk. Add the wet ingredients into the dry and mix just until combined. Add the fruit and blend carefully with a rubber spatula. Scoop with an ice cream scoop into a muffin pan which has been lined with paper liners. Bake for 25 minutes or until a toothpick inserted into center comes out dry. Do not underbake. Enjoy with a drizzle of honey or a dab of sweet butter.
note, this has 2 “dabs” of butter already melted into it
