Thursday, January 20, 2011

Whole grain muffins, gluten free and dairy free

Maybe it’s the cold weather and carb-cravings, the need to feel warmth in the belly when warmth from the sun on the face has long been absent, but I found myself day-dreaming about muffins on the train home Tuesday night.  I got lost in it, like one gets lost in a complex novel.  Time ceased to exist.

By the time I arrived home, I had a recipe nearly worked out in my head.

The added challenge would be making these xanthan gum and guar gum free.  But, as a second step from cookies, muffins are a taking it to that next level of difficulty, but still within a range of ease.  To start, I began with something savory, something akin to corn muffins.  Something that would go deliciously with the chicken and vegetable soup I had made the previous evening.

I started with amaranth flour and ended with a good helping of maple syrup. 

Even as I spooned the batter into the muffin cups, I knew.  The smell was sweet, familiar in a distant-memory sort of way.  The texture and consistency was perfect.  As they baked, the house filled with a warm golden aroma and the tops cracked beautifully, and I knew.

I am definitely on to something.

By the way, it seems I’m in good company in my gluten free muffin daydreams.

Whole grain muffins
These have a wonderful flavor and a nice medium-weight moist crumb.   Although they are perfect as a dinner side, I can also imagine them split open and buttered with a drizzle of honey or a spoonful of jam alongside scrambled eggs at breakfast. 
1 cup sorghum flour
¾ cup amaranth flour
¾ cup tapioca flour
½ tsp baking soda
1 tablespoon baking powder
2 eggs
1/3 cup oil
1/3 cup pure maple syrup
¾ tsp salt
½ cup water

Heat oven to 350F.  Line a standard muffin pan (12 wells) with paper muffin liners.

In a large bowl, blend all dry ingredients to make one homogeneous flour mixture.  Make a well in the center of the flour mixture.

In a medium bowl, whisk wet ingredients together.  Pour the wet ingredients into the flour mixture and stir just until incorporated.

Spoon the batter into the muffin liners, each will be 2/3 to 3/4 full.

Bake on center rack for 20 to 25 minutes. 


ThE MidLiFe CrUiSeR said...

hose look jus like he Jiff muffins wihou all he hdrogenaed oils!! Nice job wih our creaion!

Lauren Denneson said...

It took me a minute, but I finally figured out what your comment said! Is your "T" key broken?? :)