April 16, 2008
Gluten Free Chocolate Chocolate Chip Muffins
Gluten free baked goods are tricky and they are largely hit and miss. As I've been experimenting I have discovered that buckwheat flour is nice in that it usually doesn't give baked goods such a grainy (and by that I mean sandy, not whole grain) texture. If you add in a variety of potato flour and/or tapioca flour you end up with a nice tender crumb that resembles wheat products more closely. These flours also tend not to have such a green taste.
These muffins would easily fool your average gluten eater. They would never know they were eating an alternative flour unless you told them. I also think that the batter would make an amazing sheet cake, but I'll have to test out that theory another time. These muffins are just perfect for a snack or even for a breakfast on the go and trust me you'll never miss the gluten!
In honor of full disclosure Jamison didn't actually like these muffins, but Alexis and I loved them! And I took some over to my sister right after Grant was born and they liked them too! I think it was just a little too much chocolate (is that possible??!?!?) for Jamison though. I'm going to play around with it without the chocolate and see if I can't come up with a good cupcake or blueberry muffin using a similar base. The sweet potato flour is really good utilized along these lines.
What You'll Need:
1 cup of sweet potato flour
1 1/2 cups of sorghum flour
1 teaspoon of sea salt
1/2 cup of cocoa
1 heaping tablespoon of baking powder
1 cup organic cane sugar
1 - 11.5 ounce package milk chocolate chips
1/4 cups safflower oil
2 tablespoons chocolate extract (Note: I used chocolate extract from Flavorganics, which is gluten free. Check the label of the chocolate extract to make sure it's gluten free if you don't use Flavorganics.)
3/4 cup of rice milk
Preheat oven to 350 F.
In a large bowl whisk together sweet potato flour, buckwheat flour, sea salt, cocoa, baking powder and sugar until completely incorporated. Stir in chocolate chips until incorporated in the dry mixture. Add safflower oil, chocolate extract, rice milk and eggs and stir until smooth. Place batter in muffins pans that have been lined with liners. Fill each liner 3/4ths of the way full and bake for 20 -25 minutes until done through.
Makes 14-16 muffins.
Notes: You could add in a cup of nuts too if you wanted or even leave out the chocolate chips.
Posted by Dianne at April 16, 2008 7:06 AM
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» Attnetion: Update to Two Recent Gluten Free Recipes! from Diannes Dishes
In the Gluten Free Yellow Cupcake and the Gluten Free Chocolate Chocolate Chip Muffin recipes I typed out buckwheat flour when in fact I used sorghum flour instead. I don't know how I got that confused in my head,... [Read More]
Tracked on April 23, 2008 5:40 PM
Wow! Those look like real muffins! :) So many of the GF mixes I've tried just crumble into bits at the slightest breeze.
Posted by: Allie at April 16, 2008 10:41 AM
I've noticed the gf stuff tends to dry out a lot faster. I think gluten helps keep the moisture into bread or something, but these were really good. They held up without drying out too fast, though they still do dry out faster than a gluten muffin. I think the sweet potato flour is the key.
Posted by: Dianne at April 16, 2008 1:10 PM