June 30, 2008
Gluten-Free Dinner Muffins
Still on my quest to find a dinner "roll" for Jamison that is gluten-free. I've tried some of the recipes out there that are supposed to be to "die" for, but so far no dice. This recipe makes a quick, yeast free muffin and they are really quite good, however you would want to eat these the day you bake them or the next because after that they get kind of gummy and/or chewy.
What You'll Need:
2/3 cup of tapioca flour
3/4 cup of sweet rice flour
1 1/2 cups of sorghum flour
2 tablespoons of xanthan gum
2 tablespoons of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1 2/3 cup of buttermilk
1/3 cup of safflower oil
Preheat oven to 375 F.
In a large bowl mix tapioca flour, sweet rice flour, sorghum flour, xanthan gum, organic cane sugar, sea salt and baking powder and stir until incorporated. Dump eggs, buttermilk and safflower oil into the dry mixture and stir until a sticky dough forms:
Next spoon the "dough" into a muffin pan that has been sprayed with non-stick spray:
Bake for 10-15 minutes or until golden brown.
Makes roughly 2 dozen muffins.
Notes: No notes for this one...Gluten-free baking is a pretty exact thing. If you tweak it you end up with a mess.
Posted by Dianne at June 30, 2008 1:08 PM
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Jamison loves bread. While I can go days without even touching a single piece of bread, Jamison has always liked bread, in some shape or form, with every meal. When we discovered that he could not have gluten this... [Read More]
Tracked on October 6, 2008 8:55 AM
Oooh! Looks good!
Posted by: Allie at June 30, 2008 1:55 PM
You have three different types of flour. Is that a requirement or a choice?
Posted by: mums at June 30, 2008 3:13 PM
GF flours are a bit different and by combining several flours it makes a better texture.
Posted by: Dianne at June 30, 2008 3:39 PM