My first gluten free baking experience happened when I decided to eliminate all wheat products from my diet for a little while. Let me tell you, if you couldn’t already guess, that it’s tough to do this type of elimination diet. I soon discovered just how many food products have wheat in them and just how much I couldn’t eat. After a few weeks, I was desperate for something “cakey” and decided to dive in to my newly acquired stock of gluten free flours.
I settled on a recipe for Carrot Spice Muffins out of Gluten Free Baking Classics by Annalise Roberts. I have to admit that I was pretty skeptical, especially given what I’d read about texture issues that can happen when you’re baking gluten free. Fortunately, my skeptism was completely misplaced. The muffins were cakey, moist, and heaven to my baked goods deprived taste buds. This recipe sold me on gluten free baking.
Now that I knew what could be done with gluten free flours, of course I had to experiment. So, when I got a craving for something chocolatey a week or so later, I decided to use the brown rice flour mix used in many of Annalise Roberts’ recipes to whip up a batch of chocolate muffins. I love these muffins, which are actually kind of a cross between a muffin and a cupcake in texture. I like them as they are, but you could add gluten free chocolate chips, nuts, dried fruit, or whatever you like. Whatever you do, don’t expect them to hang around long!
yields approximately 12-14 muffins
Notes: You can use vegetable oil in place of the coconut oil, but I love the flavor that the coconut oil imparts in the recipe.
Ingredients
1 cup extra finely ground brown rice flour
1/3 cup potato starch (not potato flour)
2 Tbsp. plus 2 tsp. tapioca flour
1/2 cup unsweetened cocoa powder (non-dutched)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. salt
2/3 cup agave nectar
1/2 cup coconut oil, melted if solid
1/4 cup plus 2 Tbsp. coconut milk
2 eggs
1 cup unsweetened applesauce
Directions
1. Preheat oven to 350 degrees. Prepare a muffin pan with paper liners or by spraying with non-stick spray.
2. In a mixing bowl, combine the flours, cocoa powder, baking powder, baking soda, xanthan gum, cinnamon, and salt. In a second bowl, combine agave nectar, coconut oil, coconut milk, eggs, and applesauce. Add the wet mix to the flour mix and stir until thoroughly combined.
3. Divide batter evenly between muffin cups, filling each to about 3/4 full. Bake for 20-25 minutes. Serve warm.
Posted in Desserts, Food, Gluten Free | 1 Comment »
Your website has inspired. Until recently I figured any cook foolish enough to disclaim conventional flour would be suitably punished with ‘muffins’ as dry (and as tasteless) as rice cakes. You’ve proved otherwise – thank you!
posted: May 23rd, 2008 at 11:38 am